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
150 g Chickpea flour | |
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200 ml Water | |
1 Grated garlic | |
¾ tsp Salt | |
1 tsp Chilli powder | |
1 tsp Thyme | |
3 tbsp Fresh coriander, finely chopped | |
250 ml Rapeseed oil for frying |
Marinade
1 tsp Salt | |
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3 tbsp Lemon juice | |
1 tsp Chilli powder | |
1 tsp Ground coriander seeds | |
2 tsp Dried fenugreek |
To serve
Chutney |
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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.
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.
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.
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?
Can I use store-bought paneer for paneer pakora?
What type of oil is best for frying paneer pakora?
Can I cook paneer pakora without deep frying?
How do I store and reheat leftover paneer pakora?
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.
