Crispy Golden Paneer Pakoda: A Delightful Indian Fritter

These delectable Paneer Pakoda are a beloved Indian snack, featuring tender cubes of paneer coated in a spiced gram flour batter and deep-fried to golden perfection. They offer a delightful contrast of textures and flavors, making them perfect for tea time or as an appetizer for any occasion. Quick to prepare and incredibly satisfying, they are sure to be a crowd-pleaser.

MOD_RECIPESEARCH_INGREDIENTS

• 250 g paneer, cut into 1-inch cubes
• 1 cup besan (gram flour)
• 2 tbsp rice flour (for extra crispiness)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp garam masala
• 1/2 tsp ajwain (carom seeds), lightly crushed
• 1/2 tsp ginger-garlic paste (optional)
• Salt to taste
• 1/2 cup water (or as needed for batter consistency)
• Fresh coriander leaves, chopped (for garnish)
• Oil for deep frying

MOD_RECIPESEARCH_INSTRUCTIONS

1. In a large bowl, combine besan, rice flour, turmeric powder, red chili powder, garam masala, ajwain, ginger-garlic paste (if using), and salt.
2. Gradually add water, whisking continuously, to form a smooth, thick batter without lumps. The batter should be thick enough to coat the paneer cubes well, but not too thin.
3. Heat oil for deep frying in a kadai or deep pan over medium heat. To test if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
4. Gently dip each paneer cube into the prepared batter, ensuring it's evenly coated on all sides.
5. Carefully slide the coated paneer cubes into the hot oil, frying a few at a time to avoid overcrowding the pan. Do not overcrowd, as this will lower the oil temperature and make the pakodas soggy.
6. Fry the paneer pakoda for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
7. Remove the fried pakoda with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
8. Repeat with the remaining paneer cubes and batter.
9. Garnish with freshly chopped coriander leaves and serve hot with your favorite chutney or ketchup.

MOD_RECIPESEARCH_NUTRITION

Approximate per serving: 350-400 calories, 15-20g protein, 25-30g fat, 20-25g carbohydrates.

MOD_RECIPESEARCH_TIPS

For a healthier option, you can try air frying or shallow frying, though the texture might differ. Ensure your oil is at the right temperature; too low and pakodas will absorb too much oil, too high and they'll burn outside before cooking inside. For extra flavor, you can marinate the paneer cubes in a little ginger-garlic paste and red chili powder for 15 minutes before dipping in batter. Serve immediately for the best crispy texture. They pair wonderfully with mint-coriander chutney or tamarind chutney.