These delightful paneer pakodas are a popular Indian snack featuring succulent cubes of fresh paneer coated in a spiced gram flour batter and deep-fried to golden perfection. They are incredibly crispy on the outside and soft on the inside, making them an irresistible treat for any occasion. Perfect for tea time or as an appetizer, 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 tsp ginger-garlic paste (optional)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- 1/2 tsp ajwain (carom seeds), crushed lightly
- 1/4 tsp asafoetida (hing)
- Salt to taste
- 1/2 cup water (or as needed for batter)
- Fresh coriander leaves, chopped (for garnish)
- Oil for deep frying
MOD_RECIPESEARCH_INSTRUCTIONS
- In a large mixing bowl, combine besan, rice flour, ginger-garlic paste (if using), turmeric powder, red chili powder, garam masala, ajwain, asafoetida, and salt.
- Gradually add water, whisking continuously, to form a smooth, thick batter without any lumps. The batter should be thick enough to coat the paneer cubes evenly.
- Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat. To test if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
- Dip each paneer cube into the prepared batter, ensuring it's fully coated. Gently drop the coated paneer cubes into the hot oil, a few at a time, to avoid overcrowding the pan.
- Fry the pakodas on medium heat, turning occasionally, until they are golden brown and crispy on all sides. This usually takes about 3-5 minutes per batch.
- Using a slotted spoon, remove the fried pakodas and place them on a plate lined with paper towels to drain excess oil.
- Garnish with freshly chopped coriander leaves and serve hot with your favorite chutney (mint-coriander chutney or tamarind chutney) or ketchup.
MOD_RECIPESEARCH_NUTRITION
Approximate per serving (1/4 of recipe): 350-400 calories, 15-20g protein, 25-30g carbohydrates, 20-25g fat.
MOD_RECIPESEARCH_TIPS
For a lighter version, you can shallow fry or air fry the pakodas, though deep frying yields the best texture. Ensure your oil is at the right temperature; if it's too cold, the pakodas will absorb too much oil, and if too hot, they will burn quickly without cooking through. You can add finely chopped green chilies to the batter for an extra kick. Serve immediately for best crispiness.
