Paneer pakora
Paneer pakora brings the magic of Indian street food into your kitchen. Creamy paneer is coated in a spiced chickpea batter and fried until golden and crisp. Often enjoyed as a snack in India, these fritters are best served with tangy chutney and a hot cup of masala chai for an authentic experience.
Ingredients
Pakora
|
Chickpea flour
|
150 g |
|---|---|
|
Water
|
200 ml |
|
Grated garlic
|
1 |
|
Salt
|
¾ tsp |
|
Chilli powder
|
1 tsp |
|
Thyme
|
1 tsp |
|
Fresh coriander, finely chopped
|
3 tbsp |
| 2 packs | |
|
Rapeseed oil for frying
|
250 ml |
Marinade
|
Salt
|
1 tsp |
|---|---|
|
Lemon juice
|
3 tbsp |
|
Chilli powder
|
1 tsp |
|
Ground coriander seeds
|
1 tsp |
|
Dried fenugreek
|
2 tsp |
To serve
|
Chutney
|
|---|
Find the best batter texture
To get the right texture for your paneer pakora, make sure the batter is thick and smooth. Slowly mix chickpea flour with water, whisking to avoid lumps. The batter should be thick enough to coat the cheese without dripping but still smooth and flowy.
Get the most out of the marinade
To improve the absorption of the marinade, score the paneer cubes lightly with a knife. By making small cuts, the cheese absorbs the marinade evenly for a more balanced taste. For best results, marinate for at least 15 minutes to let the spices work their magic.
Check the oil before frying
Drop a small bit of batter into the hot oil to check if the oil is ready for frying. If it sizzles and rises slowly, the oil is ready. If it stays at the bottom, the oil is too cold, resulting in greasy pakoras. If it rises too quickly and browns, the oil is too hot and may burn the batter. Keep the oil temperature between 180–190 °C to achieve the best frying results.
Double fry for extra crispiness
For extra crispy pakoras, use the double-frying technique. Start by frying the paneer pakoras until they have a pale golden colour, then remove and place them on kitchen paper to drain. Once cooled slightly, press them gently to flatten a little, then fry them again in hot oil until deep golden and crisp. This extra step creates a crunchier texture that is worth the effort.
FAQ: Questions about paneer pakora
Making this paneer pakora recipe is pretty easy, but you might have a few questions if you are new to the process. We have got you covered with detailed answers to the most asked questions about this popular Indian snack below.
What is paneer pakora?
Paneer pakora is a popular Indian snack made by coating paneer, a fresh, firm cheese made from curdled milk, in a spiced chickpea flour batter and deep-frying until crispy. The result is a crunchy outside with a soft, creamy centre. They are typically served with chutneys such as mint or tamarind and are often enjoyed during teatime or festive occasions, especially in North India.
Can I use store-bought paneer for paneer pakora?
Yes, store-bought paneer works well for making paneer pakora and is a convenient option. To achieve the best texture, soak the cheese in hot water for 10 minutes before using it. This softens it and helps it absorb the marinade more effectively. While the homemade version is preferred for its freshness, store-bought paneer can deliver excellent results when prepared properly.
What type of oil is best for frying paneer pakora?
Oils with a high smoke point are the best for frying paneer pakora. You can use neutral oils like peanut, sunflower, or vegetable oil if you prefer a milder taste or mustard oil for a stronger flavour. Ensure the oil is hot enough (around 180–190 °C) before frying to achieve a crispy, golden crust.
Can I cook paneer pakora without deep frying?
Yes, paneer pakoras can be baked or air-fried as an alternative to deep frying. To bake, preheat the oven to 180 °C, place the pakoras on a baking tray lined with parchment paper, and brush them lightly with oil. Bake until golden and crisp, turning them halfway through. Set the temperature to 180 °C for air frying and cook until the pakoras are evenly crisp. These methods provide a less traditional texture but still deliver a great result.
How do I store and reheat leftover paneer pakora?
Store the paneer pakora in an airtight container and refrigerate for up to 2 days. To reheat, use an oven or air fryer for the best results. Preheat to 180 °C, then heat the pakoras until they regain their crispiness and are evenly warmed through. Avoid reheating them in a microwave, as it can make them soggy.
Nutritional values
Nutritional value, per
710 Kcal
| Fibre | 19 gram fibers |
| Protein | 35.7 gram |
| Carbohydrates | 120.3 gram |
| Fat | 8.6 gram |
Make truly crispy paneer pakora
Paneer pakoras are loved for their golden, crispy coating and soft, creamy inside. The contrast in texture is what makes them such a satisfying snack. They are also a great starting point if you are new to Indian cooking, since they are simple to prepare and deliver incredible flavour with minimal effort.
Want more Indian-inspired recipes? Try our delicious paneer bhurji, a tasty paneer makhani, or a colourful paneer Buddha bowl. Each recipe shows off paneer’s versatility in the best way possible.
Mixed with hot chilli and refreshing herbs
Hot chilli adds a fiery kick, fresh coriander brings a hint of citrus, and thyme adds a subtle earthiness to the batter. These spices lighten the overall flavour, ensuring the paneer pakoras feel balanced and not too heavy, even though they are deep-fried. The combination of spice, zest, and warmth creates a coating that complements the creamy paneer inside.
Coated in a spicy, aromatic, and earthy marinade
A good marinade makes the paneer pakora even better. Chilli powder kicks things up with its heat, dried fenugreek adds a slightly bitter edge, and ground coriander brings earthy, grounding notes.
As it marinates, the cheese absorbs all these spices like a sponge, so every piece is packed with character before it even hits the batter. And the best part? All those flavours team up with the spiced batter to create crisp, punchy, and downright irresistible pakoras.
A classic Indian snack or appetiser
Paneer pakora is the snack that always delivers. Traditionally enjoyed at teatime or as an appetiser, these golden delights are the perfect excuse to gather friends or family around the table. Serve your pakoras hot and pair them with coriander chutney for a traditional vibe, tamarind chutney if you are craving something tangy, or even a mint-yoghurt dip to mix things up. Want a more modern twist? Try them with a spicy mayo or tomato salsa.
If you are making a meal of it, throw in some vegetable pulao or jeera rice on the side, or balance the crunch with a crisp kachumber salad. However you serve them, paneer pakoras are the kind of snack that never sticks around for long, so make plenty!
Experiment with the recipe
One of the great things about this recipe is how easily you can customise it to suit your taste. If you enjoy bold spices, sprinkle garam masala on the paneer before dipping it in the batter for an aromatic twist, or add a pinch of amchur powder for a tangy, citrusy kick.
Stuffing is another way to take these pakoras to the next level. Spread mint-coriander chutney between two paneer slices to add a fresh, herby layer, or spread tomato ketchup, which brings a sweet and tangy contrast. For a spicier version, a mix of finely chopped green chillies, grated ginger, and fresh coriander leaves with a pinch of salt creates a punchy filling known as masala stuffed paneer pakora.
Adding texture to the batter can make a big difference. Finely chopped spring onions bring a light crunch, while sesame seeds toast during frying, giving the batter a nutty, toasty note that enhances the crispy coating of the pakoras.
