Crispy Golden Paneer Pakora: A Beloved Indian Snack

These delightful Paneer Pakora are a quintessential Indian snack, featuring succulent cubes of homemade Indian cheese (paneer) enveloped in a spiced, crispy chickpea flour batter and deep-fried to golden perfection. Perfect for tea-time, appetizers, or a festive occasion, they offer a wonderful contrast of soft paneer and crunchy exterior. This recipe brings the authentic flavors of India right to your kitchen, promising a treat that's both comforting and incredibly satisfying.

MOD_RECIPESEARCH_INGREDIENTS

• 250 g paneer, cut into 1-inch cubes
• 1 cup besan (chickpea flour)
• 2 tbsp rice flour (for extra crispiness)
• 1/2 tsp red chili powder (adjust to taste)
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 1/4 tsp ajwain (carom seeds), lightly crushed
• 1/4 tsp asafoetida (hing)
• 1/2 inch ginger, grated (or 1/2 tsp ginger paste)
• 1-2 green chilies, finely chopped (optional, adjust to taste)
• 1/4 cup finely chopped fresh coriander leaves
• 1/2 tsp salt (or to taste)
• Approx. 1/2 - 3/4 cup water (for batter consistency)
• Oil for deep frying

MOD_RECIPESEARCH_INSTRUCTIONS

1. In a large mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, coriander powder, garam masala, ajwain, asafoetida, grated ginger, chopped green chilies (if using), chopped coriander leaves, and salt.
2. Gradually add water to the dry ingredients, whisking continuously, until you achieve a thick, smooth batter that is free of lumps. The batter should be thick enough to coat the paneer cubes evenly without being too runny. Let the batter rest for 10 minutes.
3. Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat. To check if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
4. Gently add the paneer cubes to the prepared batter. Ensure each paneer cube is thoroughly coated with the spiced batter.
5. Carefully drop the coated paneer cubes, one by one, into the hot oil. Do not overcrowd the pan; fry in batches to maintain oil temperature and ensure even cooking.
6. Fry the pakoras, turning occasionally, until they are golden brown and crispy on all sides. This usually takes about 3-5 minutes per batch.
7. Once golden and crispy, remove the paneer pakoras from the oil using 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 until all pakoras are fried.
9. Serve hot with your favorite chutney (mint-coriander chutney or tamarind chutney) or tomato ketchup.

MOD_RECIPESEARCH_NUTRITION

Approximate per serving (4 servings): 350-400 calories, 15-20g protein, 25-30g fat, 20-25g carbohydrates. (Note: Nutrition can vary based on oil absorption and exact ingredient quantities.)

MOD_RECIPESEARCH_TIPS

For extra crispiness, ensure the oil is at the right temperature – not too low (pakoras will absorb too much oil) and not too high (pakoras will brown too quickly externally and remain uncooked internally). You can add a pinch of baking soda to the batter for a slightly fluffier texture, but it's not strictly necessary. Feel free to adjust the spice levels according to your preference. These pakoras are best enjoyed immediately after frying. For a healthier option, you can try air frying them, though the texture will be different.