Indian Paneer Pakora - Simple Recipe
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.
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.
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.Nutrition
Calories: 597kcalCarbohydrates: 57gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 66mgSodium: 255mgPotassium: 3109mgFiber: 12gSugar: 9gVitamin A: 3970IUVitamin C: 365mgCalcium: 1302mgIron: 29mg
Tried this recipe?Let us know how it was!
