Paneer Pakoras
Recipe type: snacks
RecipeCuisine: Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Paneer Pakoras (fritters) a popular North Indian Cuisine and very simple to make.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 250 gms cottage cheese (paneer) sliced into small squares or cubes or triangular shape
  • 6 tbsp gram flour (besan)
  • ½ tsp cooking soda
  • 1 tsp carom seed (ajwain)
  • 1 tsp fennel seed
  • 1 tsp dry mango powder (amchur powder)
  • 1 teaspoon turmeric (haldi)
  • 2-3 cups oil for deep frying + ½ tbsp oil for batter
  • black salt or salt as per taste
How to make the recipe?
  1. Firstly sift the besan on a meshed sieve.
  2. Add in all the spice powder, fennel seed, salt, water and cooking soda.
  3. Give a nice whisk and combine until smooth batter appears. Add ½ tbsp oil in the batter and mix again. This would help in giving the batter nice glaze plus aid in absorbing less oil. Also note the batter has to be slightly towards thicker consistency. You should be able to drop the batter with the help of spoon.
  4. Heat a deep pan with oil. Dip the paneer cubes one by one into the batter. Coat it evenly from all sides shaking off the excess.
  5. Now gently slide coated paneer into hot oil. Fry few at a time else they won't get crisp and fry evenly. Ensure the temperature is medium to low while frying them.
  6. Once they get golden brown in color and looks crisp remove and place them on absorbent napkins. I don't have a pic for this one.
  7. Repeat the same with the rest of paneer and batter. Serve your paneer pakora hot with fried chilies, dry red chutney or tomato sauce.
1. The batter has to be of medium consistency neithe too thick nor too thin so add water accordingly.
2. While frying Pakoras of any kinds ensure the flame is on low or medium fire else the pakodas won't fry evenly.
4. If you don't have amchur them add chat masala instead or just skip this step.
5. Instead of red chili powder you could use green chilies or pepper powder for spicing the pakoras.
Recipe by Flavors of Mumbai at