Crispy Paneer Pakoda Recipe: The Ultimate Indian Snack
40 minutes
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About Crispy Paneer Pakoda Recipe: The Ultimate Indian Snack
Indulge in the irresistible crunch of homemade Paneer Pakoda, a classic Indian snack that's unbelievably easy to make! This recipe elevates the traditional pakoda with a zesty chili sauce kick in the batter, ensuring each bite is bursting with flavor. Perfect for a quick appetizer, satisfying brunch, or a delightful tea-time treat.The secret to perfectly crispy pakodas lies in the balance of cornflour and refined flour in the batter. This combination creates a light and airy coating that crisps up beautifully when deep-fried, perfectly complementing the soft, melt-in-your-mouth paneer within.Whether you're a seasoned cook or a kitchen novice, this recipe will guide you step-by-step to pakoda perfection. Get ready to impress your family and friends with this simple yet incredibly flavorful Indian snack!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Paneer
- 200 gm Cottage Cheese indian cottage cheese, cut into 1-inch thick slices
For the Batter
- 1/2 cup Corn Flour
- 1/4 cup All-Purpose Flour maida
- 1 tsp Chili Powder adjust to your spice preference, red
- 2 tbsp Chili Sauce your favorite brand
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 3/4 tsp Salt or to taste
- 1/2 cup Water or as needed to adjust batter consistency
For Frying
- Vegetable Oil for deep frying
Instructions
Prepare the Batter
- Mix together the cornflour, all-purpose flour, red chili powder, chili sauce, ginger-garlic paste, and salt in a bowl.
- Gradually add water, mixing until a smooth, slightly thick batter forms. The batter should coat the back of a spoon.
- Stir in the dried fenugreek leaves.
Coat the Paneer
- Dip each paneer slice into the batter, ensuring it's fully coated.
Fry the Pakoda
- Heat the vegetable oil in a deep pan or wok over medium-high heat.
- Carefully add the coated paneer slices to the hot oil, ensuring not to overcrowd the pan.
- Fry the pakodas until they are golden brown and crispy on all sides, flipping as needed.
Serve
- Remove the pakodas from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce and enjoy!
Recipe Notes
Expert Tips for Perfect Paneer Pakoda:
- Cut the Paneer Properly: Ensure your paneer slices are of uniform thickness for even cooking. Too thin and they'll burn; too thick and they'll be undercooked.
- Don't Overcrowd the Pan: Adding too many pakodas at once will lower the oil temperature, resulting in soggy pakodas. Fry in batches for optimal crispiness.
- Control the Heat: Medium-high heat is ideal. Too high, and they'll burn on the outside before cooking through; too low, and they'll absorb too much oil.
- Drain Thoroughly: Use a paper towel-lined plate to remove excess oil. This will enhance the crispiness and prevent greasiness.
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Recipe Nutrition
Calories: 309kcalCarbohydrates: 11gProtein: 6gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 1710mgSugar: 2g
Tanu Nigam
Articles: 81
4 Comments
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This is wonderful! Can’t wait to taste it.
What a flavorful dish! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
This looks amazing! Thanks for sharing.