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Paneer pakora is made of marinated paneer coated in a spicy batter and fried to perfection in refined oil. This easy-to-follow recipe reveals the steps to make paneer pakora at home.

Table of Contents

KEY TAKEAWAYS

Paner pakora is a delightful vegetable snack.

Serve the pakoras with mint chutney, sweet and tangy tamarind chutney, a simple and cool yogurt dip, tomato ketchup, coriander chutney, onion rings, lemon wedges, fresh green salad, a spicy mango chutney, chaat masala powder sprinkled on them, or with a cup of hot masala chai.
Paneer pakora tastes succulent, savory, and mildly spicy.
Similar taste as paneer pakoras can be had in vegetable pakoras, bread pakoras, palak pakoras, aloo bondas, gobi pakoras, paneer tikkas, and mushroom pakoras.

The Ingredients:

To marinate the paneer:

100 gm paneer (cut into thin pieces)

¼ tsp dry red chili powder
¼ tsp turmeric powder
¼ tsp cumin seeds powder

¼ tsp salt

To make the batter:

1 cup gram flour (besan)

2 tsp rice flour
2 tsp coriander leaves (finely chopped)
1 tsp green chilies (finely chopped)

¼ tsp cumin seeds
¼ tsp carom seeds (ajwain)
¼ tsp fenugreek leaves (kasuri methi) (optional) (dry, crushed by hand)

Salt – To taste
¼ tsp dry red chili powder
¼ tsp turmeric powder

¼ tsp cumin seeds powder
¼ tsp asafetida (hing) (optional)
Water – As required

Baking powder – A pinch

To deep fry the paneer pieces:

Refined oil – An adequate amount

For serving the paneer pakoras:

Fresh cucumber – 4 to 5 circular pieces
Tomato sauce – A little bit

Chili cause – A little bit

You won’t believe if I said that I got this one from my dad! Like most dads at home, he rarely cooked, but this was the one thing he made every now and then. I remember him saying, “You don’t measure this, you feel it.” I didn’t appreciate it then, but years later, I tried making it myself.

The first time was off—too bland. But as I got used to cooking by instinct and use my culinary experience, I found the right balance for everything added to it. Now, making it feels like carrying forward something small but meaningful from him.

How to Make Paneer Pakora? (Step by Step Guide with Images)

Step 1: Take 100 gm of fresh paneer. Cut the chunk into thin pieces as shown.

Step 2: Now, to marinate the paneer pieces, add ¼ tsp of dry red chili powder, ¼ tsp of turmeric powder, ¼ tsp of cumin seeds powder, and ¼ tsp of regular table salt to it. Mix the powdered spices nicely with all the pieces of paneer. Keep it aside for 5 minutes.

(Pro tip: These measurements are for 100 gm of paneer. If you use more paneer, adjust the quantities proportionately).

Step 3: Now, to make the batter, take a bowl and put 1 cup of gram flour (besan) in it. To it add 2 tsp of rice flour, 2 tsp of finely chopped fresh coriander leaves, 1 tsp of finely chopped fresh green chilies, ¼ tsp of cumin seeds, ¼ tsp of carom seeds (ajwain), ¼ tsp of dry fenugreek leaves (kasuri methi), crushing them with your hands, and salt to taste.

(Pro tip: You can add an equal amount of corn flour as an alternative to rice flour and also skip adding kasuri methi if you do not have them at home. Also, watch the amount of salt you are adding because you have already added some to the paneer pieces while marinating them).

Step 4: Now, add the powdered ingredients to it starting with ¼ tsp of turmeric powder followed by ¼ tsp of dry red chili powder, ¼ tsp of cumin seeds powder, and ¼ tsp of asafetida (hing), and mix them nicely with a spoon.

(Pro tip: Be watchful about the amount of dry red chili powder because you have already added green chilies to it. Adjust the quantities according to your taste preference. And, if you do not like the flavor of asafetida, you may skip it).

Step 5: Then add a little bit of water, and mix it nicely. Continue adding it gradually to make a batter of medium consistency. Keep it aside for about 2 to three minutes so that it sets properly.

(Pro tip: Do not add too much water at once. It might create lumps. Also, you will not be able to take it back if the batter is too runny. Ideally, you will need a medium-consistency batter. This will ensure proper coating of the paneer pieces).

Step 6: In the meantime, take a heavy-bottom kadai, put an adequate amount of refined oil in it, and heat it on a high flame.

Step 7: While the oil gets heated, add a pinch of baking powder to the batter and mix it nicely.

(Pro tip: It is better to add baking powder instead of baking soda to the batter. While baking powder will make the paneer pakoras soft and crispy, baking soda will only add to its crunchiness. However, the ultimate choice is yours).

Step 8: Now, when it is ready, put each piece of marinated paneer into the batter and coat it nicely on both sides.

Step 9: Then put the coated paneer piece into the hot oil in the kadai gently. Make sure that you maintain the temperature within low to medium. So, reduce it when the oil becomes too hot.

(Pro tip: Remember, the oil is very hot. So, be careful not to splash it while putting the coated paneer pieces in it. Regulating the temperature is crucial to ensure perfect frying. High flame will fry and even burn the outer coating quickly but the inside will remain uncooked).

Step 10: Flip the paneer pakoras continuously to fry them evenly on both sides for about a couple of minutes. Take them out only when their color changes to a lovely golden brown. If you take them out quickly, the pieces will not remain crunchy for a long time.

Step 11: Your homemade, soft, and crunchy paneer pakoras are now ready. Lay them on a plate and serve them hot alongside a few circular pieces of fresh cucumber, a bit of tomato sauce and chili sauce along with hot tea or coffee.