These delightful Paneer Pakoras are a beloved Indian snack, featuring succulent cubes of fresh paneer coated in a spiced gram flour batter and deep-fried to golden perfection. Crispy on the outside and soft on the inside, they are perfect for tea time, appetizers, or a festive treat. This recipe promises an authentic taste that will tantalize your taste buds.
MOD_RECIPESEARCH_INGREDIENTS
- 250 g paneer, cut into 1-inch cubes
- 1 cup besan (gram flour)
- 1/4 cup rice flour (for extra crispiness, optional)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp ajwain (carom seeds), lightly crushed
- 1/2 tsp ginger-garlic paste
- 1-2 green chilies, finely chopped (adjust to taste)
- 2 tbsp fresh coriander leaves, chopped
- 1/2 tsp salt, or to taste
- Water, as needed for batter (approx. 3/4 to 1 cup)
- Oil for deep frying
MOD_RECIPESEARCH_INSTRUCTIONS
- In a large mixing bowl, combine the besan (gram flour), rice flour (if using), red chili powder, turmeric powder, garam masala, ajwain, ginger-garlic paste, chopped green chilies, chopped coriander leaves, 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, but not too thin.
- Gently add the paneer cubes to the batter and toss them carefully to ensure each piece is thoroughly coated. Let them rest in the batter for 5-10 minutes to absorb the flavors.
- 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.
- Carefully drop the batter-coated paneer cubes into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry them until they turn golden brown and crispy on all sides, turning occasionally.
- Once golden and crisp, remove the paneer pakoras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 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 fat, 20-25g carbohydrates.
MOD_RECIPESEARCH_TIPS
For an extra crispy texture, add a tablespoon of hot oil to the batter before mixing. You can also add a pinch of baking soda to the batter for a lighter pakora, but it's not strictly necessary. Ensure the oil is at the right temperature; if it's too cold, the pakoras will absorb too much oil, and if it's too hot, they will burn on the outside and remain uncooked inside. Serve immediately for the best taste and texture. A sprinkle of chaat masala before serving adds a tangy kick.
