Paneer Pakora Recipe: Paneer pakora are a quick evening snack with a lovely crispy texture and moist, soft paneer on the inside. This delicious paneer pakoda, made primarily of paneer and gramme flour, comes together in under 20 minutes and is sure to become a family favourite.
The Hindi word for fried fritters is pakora or pakoda. Gram flour is the flour that we always use to make fritters in Indian cooking.
Gram flour, also known as besan, is made from skinned small black chickpeas ground finely or coarsely.
Paneer is a non-melting, fresh Indian cottage cheese made by curdling milk with a food acid. So it’s no surprise that paneer pakora is a deep-fried fritter made with paneer and gramme flour.
Paneer, by the way, is a firm cheese that can be easily cut or sliced into various shapes. Paneer has a completely different texture than American cottage cheese.
Paneer pakoda is a popular pakora variety found in many Indian restaurants.
A quick snack made with spiced paneer cubes coated in besan or chickpea flour batter. It is a popular pakora variation with moist and spice-coated paneer on the inside and crisp chickpea coating on the outside. It makes an excellent party starter or evening snack when served with green chutney or tomato sauce.
Pakora recipes typically use either slices of vegetables or a combination of vegetables. However, moist paneer cubes are used in place of vegetables to make the crisp pakora in this recipe. The deep-fried crisp paneer pakodas are not only a tasty snack, but they can also be used as patties to stuff between sandwiches and burgers.
Pakora recipes are a popular snack that can be found in almost every Indian home. Almost all vegetables are used to make this delicacy, which is served as a snack, side dish, or even in curries or sabzis. Nothing beats the crisp and moist flavour combination of paneer pakoras, which have always been my personal favourite. Traditionally, paneer pakoda was only available in northern Indian households. However, since street food vendors adopted this simple recipe, it has grown in popularity among urban youths. Furthermore, these pakoras come in a variety of flavours, particularly when it comes to the coating. After coating with besan flour, roll it in crushed oats, boondi, or breadcrumbs for a crisper and rougher surface.
Despite the fact that the recipe is extremely simple, here are some tips, recommendations, and serving ideas for paneer pakora. First and foremost, in this recipe, I lightly coated the paneer cubes with spice powders before coating and deep frying. Alternatively, 2 paneer cubes can be sandwiched with green chutney, tomato sauce, or spice powder before coating and deep frying. Second, for these pakora recipes, use soft and dry paneer cubes. Otherwise, it may sputter and lose its coating while deep frying. Finally, adding baking soda is entirely optional and adds no flavour to the dish. It does, however, make puffy and more visually appealing.
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Paneer Pakora Recipe Card:
Paneer Pakoda Recipe
- 1 tsp ginger garlic paste
- 1/2 tsp kashmiri red chilli powder / lal mirch powder
- 3/4 tsp chaat masala
- 1 tsp kasuri methi / dry fenugreek leaves
- 1/4 tsp salt
- 150 grams cubes paneer / cottage cheese
To make besan batter, combine the following ingredients:
- 3/4 cup gram flour / besan
- 2 tbsp rice flour
- 1/4 tsp turmeric / haldi
- 1/4 tsp kashmiri red chilli powder / lal mirch powder
- 1/4 tsp hing / asafoetida
- 1/4 tsp chaat masala
- 1/4 tsp salt
- 1/2 cup water
- oil for frying
Step-by-step instructions for making paneer pakora:
- To begin, combine 1 tsp ginger garlic paste, 1/2 tsp chilli powder, 3/4 tsp chaat masala, 1 tsp kasuri methi, and 1/4 tsp salt in a large mixing bowl.
- combine thoroughly to form a paste
- Add cubes paneer and gently rub masala paste over paneer. Set aside.
- To make the besan batter, combine 3/4 cup besan and 2 tbsp rice flour in a mixing bowl.
- Then add 1/4 teaspoon turmeric, 1/4 teaspoon chilli powder, 1/4 teaspoon hing, 1/4 teaspoon chaat masala, and 1/4 teaspoon salt
- Combine all of the ingredients thoroughly.
- Whisk in 1/2 cup water until smooth.
- Make a smooth batter that is free of lumps
- Also, a pinch of baking soda should be added and gently mixed in. If you over-mix, the baking soda will lose its properties.
- Coat the marinated paneer completely in the prepared besan batter.
- Moreover, deep fry in hot oil.
- Occasionally stir and fry on both sides.
- Fry the paneer until it turns golden brown.
- Finally, the paneer pakora or paneer bajji recipe is ready to serve.
- Batter consistency: The batter should be thick and flowing. Make sure it’s not too thin or runny. A thin batter absorbs more oil, making the paneer pakora greasy and soggy.
- Paneer: Homemade Paneer is unquestionably the best option for making paneer pakora. If you’re using frozen paneer, make sure to read the package instructions before starting the paneer pakoda recipe.
- Slicing paneer: If you’re making a large batch for a party, you can cut decorative shapes from a block of paneer. Round, square, triangle, or rectangle shapes are all possible. I usually cut paneer into square or rectangular slices.
- Spices and seasonings: The spicing in my paneer pakoda recipe is kept to a minimum, resulting in a mildly spiced dish. As a result, the flavour is balanced, and the pakora is not overly spiced or spicy. Adjust the ground spices to your taste preferences if desired. In fact, pakodas are never spicy. The coriander chutney that comes with it can be quite spicy.
- Oil: As previously stated, for deep frying, use any oil with a high smoke point.
- Baking & air frying: I’ve had mixed results when baking or air-frying paneer pakora, but you can give it a shot. Bake or air fry at a moderately hot temperature of 180°C (356 degrees Fahrenheit). For 10 minutes, preheat the oven or air fryer.
- Leavening ingredient: I did not include baking soda or baking powder in the recipe as leaveners. Feel free to include these if you want a fluffy and crispy paneer pakora. The best results will come from a pinch of baking soda or 14 teaspoon of baking powder.
How hot should the oil be to fry paneer pakora?
The oil must be heated to a medium or medium-high temperature. Frying temperatures should be between 180 and 190 degrees Celsius.
If you don’t have a frying thermometer, add a few drops of batter to the hot oil to test the temperature. It should sizzle and rise slowly and steadily. You can start frying right now.
The oil is cold if the batter drop remains at the bottom of the pan. The oil is very hot if it comes up quickly and becomes overly browned or burnt.
Why are my pakoras so greasy?
First and foremost, do not make the batter thin or runny. More water in the batter means the pakora will absorb more oil while frying.
Frying at a low heat or in warm oil causes them to absorb a lot of oil, resulting in an oily pakora.
Are pakoras nutritious?
Pakora are deep-fried snacks. So obviously enjoyed on occasion and not on a daily basis.
What ingredients are used to make pakoras crispy?
It is also used to treat stomach acidity. In the kitchen, a sodium ‘X’ compound is used to make pakoras crispy.
How do you keep pakoras hot for an extended period of time?
Fry the pakoras twice in hot oil.
Another simple method for keeping the pakoras crisp for a long time is to double fry them. The trick is to fry them on medium heat for a few minutes before taking them off the heat. Then, fry them on high heat until golden and crisp.
Is it true that baking soda makes food crispy?
A little baking soda can go a long way. Here’s why it’s effective. Because baking soda is alkaline, it raises the pH level of chicken skin, breaking down the peptide bonds and accelerating the browning process, resulting in browner and crispier wings than would have occurred on their own.
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