Indian Paneer Pakora - Simple Recipe - Of all the Pakora recipes out there, my two favourites are Paneer Pakoras and Sweet corn Pakoras. The latter will be shared with you soon but for now let’s focus on melty, light and soft, flavour packed Paneer Pakoras sandwiched together with a simple and delicious Green Chutney. If you love Pakoras, try this Aloo Pakora recipe or this Chicken Pakora Recipe.
Soft Paneer Pakoras
Paneer Pakoras are the snack of dreams. These, portable and joyous treats are a popular South Asian recipe.
In essence, Pakoras are deep fried and battered mouthfuls of deliciousness. The batter is usually made with Gram Flour/Besan with other Flours mixed in.
They filling can include Vegetables, Chicken or Paneer.
These comforting mouthfuls of pure comfort are often enjoyed on rainy days with a steaming cup of Chai.
As well as being a Snack, this recipe is often also served for Breakfast or a Nashta (Indian Breakfast).
There are 2 types of Pakoras - Crispy and Crunchy or Soft and Doughy.
Both are great and in this case, the batter is crispy and contrasts perfectly with the squishy Paneer underneath and the Green Chutney lends some heat and works well with the savoury batter.
Ingredients in Crispy Paneer Pakora
When it comes to making Pakoras, the ingredient quantities are about intuition as much as anything else. You can therefore adjust quantities as you see fit.
Paneer - You need firm Indian Cottage Cheese or Paneer. Store-bought Paneer is what I would advise unless you have masterd how to make a good firm homemade Paneer. Don't buy Paneer cubes as they wont be the right cut and size for this recipe.
Besan/Gram flour - Available in most International Supermarkets or the World Foods Aisle in all major Supermarkets. Use Chickpea Flour if you cannot find it.
Water - Use cold Water when making Pakoras. This helps to keep the batter crispy. In this Recipe water is necessary. In some Pakora recipes - namely Onion or Veggie Pakoras, Water isn’t always added.
Carom Seeds - Add some for a delicious flavour,
Methi - Dry Fenugreek. This adds an earthy flavour that pairs well with the Gram Flour batter.
Coriander Leaves - Used for flavour and colour.
Red Chilli Powder - Adds a gentle heat. You can use Cayenne Pepper instead.
Garam Masala Powder - or Madras Curry Powder.
Turmeric Powder - Adds colour and flavour.
Coriander and Cumin - Powdered is better here. You can roughly crush but I have found that this doesn’t go down well with kids so if you are making them for a crowd, I would stick to using ground Spices only.
Lemon juice - Or a good pinch of Amchur adds a zingy flavour.
Bicarbonate of Soda - This makes the batter rise slightly whilst maintaining the crispy scraggly edges of the batter.
Green Chutney/Mint Coriander Chutney – Coriander, Mint, Ginger, Garlic, Roast Cumin Powder, Salt, Sugar, Lime or Lemon Juice and Water.
Oil - Vegetable or Sunflower Oil for deep frying.
How to make Paneer Pakoras
Process Pics will be added soon.
To get the full recipe, scroll to the recipe card at the bottom of the page:
Begin by preheating the Oil over low heat. Use a wide deep pan so you can get more pieces in and eat them quicker!
Step 1 - Meanwhile start to prepare the Pakora batter.
Combine Red Chilli Powder, Salt, Turmeric, Coriander Powder, Cumin Powder, Carom Seeds, Methi/Fenugreek, chopped Coriander in a bowl.
Mix in the Gram Flour, Bicarbonate of Soda, Salt, Lemon Juice.
Slowly begin to add the Water mixing between each addition.
Tip - At this stage, you can decide how thick you want the batter to be. If you feel like you have added too much Water, add some Besan and if you feel like there isn’t enough Water, add some in and mix together.
Step 2 - Make the Chutney
Add all the ingredients for the Chutney to the blender.
Blend at low speed until they come together to form a smooth paste.
Step 4 - Assemble the Pakora
Now slice the Paneer into 1.5 inch cubes. Add some Green Chutney on on piece of Paneer and then place another Paneer piece on top.
Step 5 - Fry!
Turn the heat of the Oil up. It should be at about 160 C. See Notes.
Carefully drop the sandwiched Paneer pieces into the besan batter, then lower the Paneer Pakoras into the hot oil.
Repeat with more Paneer Pakoras but be careful not to overcrowd the pan as this will lower the temperature of the Oil.. This will result in soggy Pakoras rather then crispy ones.
Fry in Vegetable Oil till golden brown and use a slotted spoon to remove to a paper towel line plate or a wire rack set over a paper lined tray.
Variations
You can absolutely make these Pakoras without the Green Chutney. Feel free to omit it altogether.
How to serve Paneer Pakoras
Paneer Pakoras are delicious served with the Green Chutney that is nestled between the Pakora pieces in this recipe. You will have some leftover for just that.
Or serve with Ketchup or make the takeaway style Red Sauce that is usually served alongside Pakoras by combining a few tablespoons tomato ketchup, with Mint Sauce, Chilli Powder, Salt and Lemon Juice.
Tips to make Pakoras
- You can add 1 - 2 tablespoon Rice Flour or Potato Starch for extra crispy Pakoras.
- Use Cold Water to mix the Pakoras for crispy results.
- Make a thick but runny batter. If it is too thin, add some Gram Flour and if it is too thick, add some Water.
- Deep Fry over medium heat. If the Oil gets too hot, the Pakoras get too dark too fast and you may think they are done but they won’t be done on the inside. If the Oil isn’t hot enough, the batter will become soggy.
Make Ahead
Pakoras are best made just before serving. At the most you can make them 30 - 40 minutes beforehand and stop on a wire rack set over a tray in the oven at a low heat of 200f/100c/Gas Mark ¼.
Reheating Leftovers
In the unlikely event that you have leftovers, reheat them in the Microwave or the Air Fryer at 180 C/350 F. This won’t take long.
More Indian Starter Recipes:
Indian fish pakora - Quick and easy recipe
Easy Cheesy Indian Ground Chicken Kebabs
How to make Easy Crispy Indian Chicken Pakora
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Indian Paneer Pakora - Simple Recipe
Ingredients
Pakora Batter
- ¼ teaspoon Red Chilli Powder
- Pinch Salt
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Carom Seeds
- ½ teaspoon Dry Fenugreek crumbled in your hands
- Few Coriander Leaves chopped
- 110 g Gram Flour
- Good Pinch Bicarbonate of Soda
- 1 teaspoon Lemon Juice
Other
- 400 g Paneer
Green Chutney
- 1 cup Coriander Leaves and Stems
- ½ cup Mint Leaves
- 2 Green Chillies chopped
- 4 Garlic Cloves
- 1 inch Ginger
- Salt
- ½ teaspoon Roast Cumin Seeds
- 1 Lime or Lemon, Juiced
- 1 - 3 tablespoon Water
Oil
- Vegetable Oil For Frying
Instructions
- Begin by preheating the Oil over low heat. Use a wide deep pan so you can get more pieces in and eat them quicker!
- Step 1 - Meanwhile start to prepare the Pakora batter.Combine Red Chilli Powder, Salt, Turmeric, Coriander Powder, Cumin Powder, Carom, Methi/Fenugreek, chopped Coriander in a bowl. Mix in the Gram Flour, Bicarbonate of Soda, Lemon Juice.Slowly begin to add the Water mixing between each addition till you have a smooth but thick nbtter.
- Step 2 - Make the ChutneyAdd all the ingredients for the Chutney to the blender. Blend at low speed until they come together to form a smooth paste.
- Step 4 - Assemble the PakoraNow slice the Paneer into 1.5 inch cubes with a depth of ½ cm. Add some Green Chutney on to the wider edge of a piece of Paneer and then place another Paneer piece on top.
- Step 5 - Fry!Turn the heat of the Oil up. It should be at about 160 C. Carefully dip the sandwiched Paneer pieces into the besan batter, then lower the Paneer Pakoras into the hot oil.
- Repeat with more Paneer Pakoras but be careful not to overcrowd the pan as this will lower the temperature of the Oil. This will result in soggy Pakoras rather then crispy ones.
- Fry till golden brown and use a slotted spoon to remove to a paper towel lined plate or a wire rack set over a paper lined tray.
Notes
Variations
You can absolutely make these Pakoras without the Green Chutney. Feel free to omit it altogether.How to serve Paneer Pakoras
Paneer Pakoras are delicious served with the Green Chutney that is nestled between the Pakora pieces in this recipe. You will have some leftover for just that. Or serve with Ketchup or make the takeaway style Red Sauce that is usually served alongside Pakoras by combining a few tablespoons tomato ketchup, with Mint Sauce, Chilli Powder, Salt and Lemon Juice.Tips to make Pakoras
- You can add 1 - 2 tablespoon Rice Flour or Potato Starch for extra crispy Pakoras.
- Use Cold Water to mix the Pakoras for crispy results.
- Make a thick but runny batter. If it is too thin, add some Gram Flour and if it is too thick, add some Water.
- Deep Fry over medium heat. If the Oil gets too hot, the Pakoras get too dark too fast and you may think they are done but they won’t be done on the inside. If the Oil isn’t hot enough, the batter will become soggy.
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