Paneer Pakora is a delicacy! Marinated paneer (Indian cheese) dipped in a batter and fry makes a crispy, mouthwatering appetizer. Crispy outside and soft inside, these pakoras are addicting! A perfect snack with afternoon tea.
- 4 oz paneer thinly slice in about 1” squares this will make about 14-16 slices
- 2 tbsp yogurt dahi, curd
- 4 tbsp corn starch arrowroot
- 1 tsp ginger paste
- 1 green chili finely chopped
- 1/2 tsp salt
- 1 tbsp cilantro finely chopped hara dhania
- 1/2 cup besan gram flour
- 1/2 tsp cumin seeds jeera
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1/4 cup water use as needed
- Marinate the paneer: In a mixing bowl combine the yogurt, corn starch, salt, ginger, green chili, and cilantro. Mix well, to the consistency of a soft paste. Add the paneer pieces and gently coat them with the yogurt mixture. Set aside one hour or more.
- For batter: mix the besan, cumin seeds, salt and baking soda. Add water slowly to make a thick, pasty batter.
- Heat about one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color.
- Dip the marinated paneer slices in the batter one at a time. Drop slowly into the frying pan. Fry the pakoras in small batches. The pakoras will take about four to five minutes to cook. Turn them occasionally, until both sides are golden brown.
- Repeat for the remaining batches.
- The crispy, delicious paneer pakoras are ready
Serving Suggestion Paneer Pakoras serve with a dip of your choice. I like to serve them with Cilantro Hari Chutney or Tamarind Chutney. Enjoy!
Tried this recipe?Let us know how it was!
Originally posted 2013-04-03 21:54:19.
26 thoughts on “Paneer Pakoras”
Very nice recipe and we’ll explained. I will give a try for sure.
Dear Manjula ji,
I tried this recipe n pakoras turned out super delicious.
One question, I have leftover dahi marinate mixture, which other dish/snack can I cook using that mixture.
Rite, you can use leftover marinate for any gravy base dish.
Thank you very much, your Paneer Pakoras Recipe was very tasty. Your recipe is very easy to follow. Certainly I will share this relationship with my relatives. My family will enjoy it Thanks
Hello, I tried this paneer pakoras recipe and it tastes just awesome. I also recommend everyone to try this at least one time you will love this.
Thanks for sharing such amazing paneer pakoras recipe.
Ankit, Thank you, it is always good to hear that
V nice g
Hello Manjula, I was looking for an appetizer to offer on New Year and thanks to you I found these pakoras. I tried using mozzarella cheese because it is easily available where I live, it came out pretty well I just made each pakora bigger because if they are too small they will lose water (they will still be good but not very cheesy). Of course they won’t retain their cube shape but the inside will be melty like a panzerotto. I will try the original one day, in the meantime these have been appreciated by all. Ps: in my region (Liguria) there is a recipe similar to pakora called panissette, we use chickpea flour not besan though. It was once a very popular street food but with modernization it got lost a bit sadly. One day I hope to revive many of the dishes of my old ancestors because it would be a pity to let them disappear.
I am a vegetarian and will try this recipe. It looks yummy
Manjula ji I love your Recipes. I love to cook also . My mother taught me & she used to make paneer pakoras. She used to add
Ginger,garlic paste & Ajweyan seeds in marinate. And in batter no
Jeera. Instead she used roasted jeera Kali mirch ground & Chaat
Masala on the fried Pakoras.
Will these be good for the next day? If so, can I keep them in the fridge overnight and just microwave them ?
cook them half way then re fry when ready to serve or heat them in oven 350 degree for about 15 minutes
how to whisk the batter??
Kindly also send translation in Hindi…..
To good use
Can I use rice flour instead of gram flour, my kid is allergic to gram flour. What other flour I can use? Thanks, your recipes are always sumptuous.
Raj use all purpose flour and rice flour half and half
Tis recipe is best for snacks.it is delicious & yummie in taste.
Your’s all recipes are so nice and delicious , I have one question in about the Paneer Pakoda recipe, I tried this recipe at home, When I add Baking soda in better, and deep fry the paneer pakoda.. then I found that paneer pakoda absorbed oil.
Plz help me…what I do for get rid absorbed oil..
I made this recipe! Although it was delicious, the paneer seperates from the dough in the pan, so i dont get the whole paneer pakora. What could be the cause of this aunty? Thank u in forward for your response. Kind regards
There’s nothing better than Indian vegetarian dishes, I can’t wait to make these for a little get-together this evening.
I just made these for today’s lunch.
“Addictive” isn’t a word I use lightly, but in this case entirely appropriate. Delicious.
If you’re going to be making pakoras anyway, I recommend you try this recipe!
Hello Aunty, You have amazing recipe collection and this Paneer Pakora looks stunning and delicious. I am fond of making new foods and often look at your recipes when I need some expert advice..
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Have Great day..
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