Crispy Paneer Pakoras: Authentic Indian Snack Recipe
25 minutes
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About Crispy Paneer Pakoras: Authentic Indian Snack Recipe
Indulge in the irresistible crunch of homemade Paneer Pakoras, a beloved Indian snack perfect for parties or a cozy night in. These golden fritters boast a melt-in-your-mouth paneer filling encased in a subtly spiced chickpea flour batter. The combination of fragrant coriander, black pepper, and a hint of carom seeds creates an explosion of flavor in every bite.Serve these hot pakoras with your favorite chutney or a simple tomato ketchup for an authentic taste of India. This recipe is surprisingly easy to follow, even for beginners, ensuring a delicious and impressive result every time.Get ready to impress your family and friends with this classic, elevated recipe for Paneer Pakoras!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Paneer
- 250 gm Cottage Cheese cut into 1-inch cubes, indian cottage cheese
For the Batter
- 1/2 cup Gram Flour besan
- 1 tsp Salt or to taste
- 1/2 tsp Pepper black, ground
- 1 tbsp Coriander dhania, ground
- 1/4 tsp Carom Seeds ajwain
- 1/4 tsp Baking Soda
- 1/4 - 1/2 cup Water add gradually to achieve desired batter consistency
For Frying & Serving
- 2 cup Oil for deep frying, vegetable or canola oil
- Tomato Ketchup for serving
- 2 tbsp Tomato Ketchup for coating paneer
Instructions
Prepare the Paneer
- Make shallow slits in each paneer cube.
- Spread 2 tbsp of Tomato Ketchup over the paneer cubes and set aside.
Make the Batter
- In a medium bowl, whisk together chickpea flour, salt, black pepper, coriander, carom seeds, and baking soda.
- Gradually add water, whisking constantly until a smooth, slightly thick batter forms. The batter should coat the back of a spoon.
Fry the Pakoras
- Heat oil in a deep pan or wok over medium-high heat.
- Dip each paneer cube into the batter, ensuring it’s fully coated.
- Carefully add the battered paneer to the hot oil, frying in batches to avoid overcrowding.
- Fry until golden brown and crispy on all sides, about 2-3 minutes per side.
Serve
- Remove the pakoras from the oil and place them on a wire rack to drain excess oil.
- Serve hot with tomato ketchup or your favorite chutney.
Recipe Notes
Expert Tips for Perfect Paneer Pakoras
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy pakoras.
- For extra crispy pakoras, let the batter rest for 15-20 minutes before frying. This allows the gluten to develop.
- Adjust the spices to your liking. Feel free to add a pinch of red chili powder for extra heat.
- For a healthier option, you can shallow fry the pakoras instead of deep frying.
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Recipe Nutrition
Calories: 820kcalCarbohydrates: 117gProtein: 21gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gSodium: 1710mgFiber: 4gSugar: 3g
Mrk Kalra
Articles: 3
3 Comments
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Absolutely wonderful! Can’t wait to make it.
I’m in love with this recipe already!
Absolutely delicious! Thanks for sharing.