30-Minute Deep-Fried Paneer Pakora is Indian cottage cheese fritters. They are so easy to make. They make a perfect appetizer on any occasion such as Iftar or to go along with your evening chai. This blog post include a secret step how to soften the paneer prior to deep-fried.
WHAT IS PANEER PAKORA?
30-Minute Deep-Fried Paneer Pakora also known as Paneer Pakoda is little fritters consist of some seasonings and spice, although the main ingredient is the paneer -- Indian cottage cheese. This Indian recipe originated in India and still they are quite popular in Indian restaurants across the globe.
Paneer Pakora is vegetarian, mild spiced, and makes the perfect Indian Appetizer. My wife, Sarah, never had in her life before she got married to me now she is addicted to Paneer. I used store-bought Paneer from Costco but you can use homemade Paneer for this recipe like I used when I made Palak Paneer.
HOW TO MAKE THE PANEER SOFT?
Soak the paneer pieces in salted water for 15 minutes to ensure they become soft without becoming soggy.
WHAT IS PANEER PAKORA MADE OF?
- Paneer- Cut the paneer into reactangle before soaking the paneer.
- Yogurt- I used full fat homemade yogurt but you can use store-bought.
- Ginger garlic paste- I used homemade ginger garlic paste but you can use store-bought.
- Spices and seasonings- They will help your fritters to taste so good.
- Garam Flour- Also known as Besan is extremely crucial ingredient when making fritters.
HOW TO MAKE PANEER PAKORA?
Soften the paneer.
In a bowl, sieve the gram flour into the bowl.
Add the dry ingredients.
Next add the wet ingredients including the water.
Make the batter without any lumps.
Dip the dry paneer pieces into the batter.
Deep fry them.
Take them out.
Sprinkle some chaat masala and lemon juice and enjoy it with cilantro and mint chutney.
TIPS
- Dry the paneer before dipping in the batter.
- Cut the Paneer into rectangles prior to soaking them.
- Make sure the dry ingredients in garam flour are lump free and mixed well so you won't have to take out many lumps when you add the wet ingredients.
WHAT TO SERVE WITH THIS RECIPE?
Serve Paneer Pakora with a luxurious Cilantro & Mint Chutney along with some refreshing Sweet Lassi or a hot cup of Masala Chai.
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Let's Make Paneer Pakora!!!
30-Minute Deep-Fried Paneer Pakora
Ingredients
- 1 lbs paneer cut into rectangles
Dry Ingredients
- ½ tsp baking soda
- ½ tsp red chili powder
- ¼ tsp cumin seeds
- 1½ cup gram flour besan
- ¼ tsp salt
- ¼ tsp black salt
- ¼ tsp turmeric powder
- 1 tbsp amchur powder
- ½ tsp cumin powder
Wet Ingredients
- 1 tbsp yogurt whipped
- 1 tsp fresh lemon juice
- water 1 cup and 1 tbsp of water used to make the batter the perfect consistency.
- 1 tbsp ginger garlic paste
Frying
- 8 cups olive oil or neutral oil
Garnish
- chaat masala
- fresh lemon juice
Instructions
Cut, Soften, and Dry the Paneer
- Cut the Paneer in rectangles.
- In a bowl, add the paneer and fill it up with water and add 1 tsp salt.
- Let the Paneer soak for 15 minutes.
- After 15 minutes, discard the water.
- Lay a paper towel on the counter and start putting rectangle paneer on it.
- Dap it dry with another paper towel.
- Make sure the Paneer is dry.
Make the Batter
- In a bowl, sieve the gram flour.
- Add the dry ingredients and mix them.
- Now add the wet ingredients and yes water goes at the very end slowly then stir around then some more water until you added 1 cup and 1 tbsp of water to the batter. Get rid of all the tiny lumps in the batter or the texture of the pakora won't be smooth.
Let's Fry Paneer Pakoras!
- In a medium fry pan, add 8 cups of olive oil or any neutral frying oil.
- Let it heat up on medium heat.
- Once it's heated, dip the dry paneer in the batter and then add to the fry pan with the heated oil.
- Fry on all sides until it look like the pictures above.
- Take it out on a lined paper towel plate.
- Sprinkle some Chaat Masala and lemon juice on top.
- Serve it hot immediately. Serve with Mint and Cilantro Chutney.
- Enjoy!
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