Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It’s a perfect and easy starter idea when you have some guests for lunch or dinner. (step-by-step-recipe)
About Paneer Pakoda Recipe:
If you are reading this blog post, that means, you too are a paneer lover and are looking for pakora’s made out of paneer.
Yes, you are at the right place.
In this blog post, I will take you through the step-by-step recipe for paneer pakora. The process of making this pakoda is quite simple and you can make this in no time. And it tastes, awesome.
Paneer pakora is a simple and easy snack. It is moist and soft on the inside and crisp outside, unlike other pakora’s. Paneer pakoda is made with simple and basic ingredients that are easily available in every household.
So if you are looking for a quick and easy evening snack or something to eat with a piping hot cup of chai on a rainy day, then this pakoda is for you.
Why you Should Make this Recipe?
Making a pakoda needs no real reason. But if you still want a few reasons why you should make this Paneer Pakora recipe, then here are a few –
- If you are looking for some quick recipe that can be made when last-minute guests walk in, then this recipe is best for you.
- Require only a few basic ingredients available in every household
- Simple easy and quick
- Soft from the inside crisp from outside
- Great evening and monsoon snack
Looking for some more Pakoda’s Recipe:
What is better than a homemade snack? Check out some of my favorite snack recipes, which I usually make when I am craving something interesting and tasty! Do let me know which one is your favorite, by commenting below.
Basic Ingredients Used to Make this Recipe:
Paneer: Paneer is the key ingredient, use fresh and soft paneer to get a better result. Hard paneer results in hard and chewy pakoda’s.
Besan: Use fine and good quality besan to make this recipe to get the delicious paneer pakoda for your chai.
Ginger-garlic paste: Don’t forget to add ginger garlic paste to this as it enhances the flavor and brings in a nice aroma to the recipe.
Carom seeds: Carom seeds also play an important role in this recipe, so do add them.
Spices: I have added some spices like red chili powder, garam masala powder, and chaat masala powder.
Oil: Oil to deep fry the pakoda’s. Though I prefer using mustard oil to fry pakoda items, for paneer pakoda I have used normal vegetable oil.
Others: Coriander leaves, salt, and water are some of the other things being used in this recipe.
Paneer Pakoda Recipe
- 250 grams Paneer
- 1 cup Gram flour
- 1/4 tsp Red chili powder
- 1/4 tsp Garam masala powder
- 1/4 tsp Chaat masala powder
- 1/4 tsp Carom seeds
- 1 tsp Ginger-garlic paste
- 1/4 cup Coriander leaves
- Water as required, to make a thick batter
- 1/2 tsp Salt or to taste
- Oil for frying
- Cut the paneer into cubes. Set aside.
- In a bowl, add besan.
- Now add red chili powder, garam masala powder, chaat masala powder, carom seeds, ginger-garlic paste, coriander leaves, and salt.
- Add a little water or as required and mix everything well.
- The batter must be lumps-free and should be of medium consistency.
- Add the diced paneer to it. Give it a nice mix.
- Rest it for 5 minutes.
- Heat enough oil in a pan on medium flame.
- Put some of the coated paneer into the hot oil.
- Fry from both sides till they turn golden brown in color on a medium flame.
- Once done, take them out to a serving plate.
- Sprinkle some chaat masala, black salt, and lemon juice on pakoda.
- Paneer Pakoda is ready to be served with sauce/ chutney of your choice.
Frequently Asked Questions about Paneer Pakoda Recipe:
How do you keep pakora crispy?
Prefer using cold water while making the batter to keep them crispy. Since the batter is cold, the fritters will not absorb too much oil and thus keep them light and crispy.
Which oil is best for pakora?
Usually, I prefer using mustard oil to fry pakoda. But if you are looking for neutral-tasting oil, vegetable oil is good for deep frying too.
Why are my Pakoda’s so oily?
Before frying the pakodas, season the oil with salt. As a result, the pakodas will absorb less oil.
My Recommended Product:
Prefer using Iron kadhai whenever you prepare any fried items. Here I am sharing a product that I am currently using. So if you are looking for an Iron kadai then you might want to check this out. You can even visit my PAGE on Amazon HERE to see my favorite kitchenware, appliances, accessories, and more.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
You Might Also Want to Try:
You might want to try some of the interesting recipes made out of paneer recently,
Spicy Paneer Burrito
Veg Tacos Recipe – Paneer Corn Hard Taco Shells Recipe
Palak Paneer Recipe
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