18 April, 2025
Paneer Pakoras Recipe (Crispy Cottage Cheese Fritters)
Paneer Pakoras Recipe (Crispy Cottage Cheese Fritters)
Paneer Pakoras are one of those timeless Indian snacks that strike the perfect balance between comfort and indulgence. With their crispy golden crust and soft, flavorful paneer center, they are a beloved treat across Indian households — especially during rainy days, festive gatherings, or even spontaneous tea-time cravings.
What makes Paneer pakoras so popular is not just their delicious taste, but also their simplicity. Made with basic pantry staples like Gram Flour (Besan), Spices, and Paneer (Indian Cottage Cheese), they come together quickly and require minimal effort. Yet, the result is always deeply satisfying.
Let’s get started with Paneer Pakoras Recipe.
Serves: 3 – 4 people
Preparation Time: 10 – 15 minutes
Cooking Time: 15 minutes
Total Time: ~30 minutes
Ingredients:
For Paneer Coating:
- 330 Grams Paneer
- ½ tsp Red chili powder
- ¼ tsp Garam Masala
- ¼ tsp Chaat Masala
Make sure the Paneer is firm and not too soft. If using homemade or fresh paneer, refrigerate for 15 – 20 minutes before cutting to make clean pieces.
For Batter:
- 100 Grams Besan (Gram Flour)
- ½ tsp Carom seeds (Ajwain)
- 1 tsp Red chili powder (adjust to taste)
- 1 tsp Garam masala
- Salt – to taste
- Water – enough to make a medium-thick batter
- Oil – for deep frying
Step By Step Cooking Instruction:
1. Paneer Preparation
- Cut Paneer into any shape. In this dish, it’s often cut into bite-sized cubes, long finger-like shapes, or even stuffed with chutney for a creative twist.
- I have cut it into rectangular fingers (you can also cut into cubes, triangles, or thin slabs – your choice!)
- Pat the paneer pieces dry using a paper towel (important to help spices stick and avoid splattering).
- In a bowl, sprinkle red chili powder, garam masala, and chaat masala over the paneer fingers.
- Gently toss or rub to coat each piece well.
- Set aside for 5 – 10 minutes to absorb flavor.
- A light coating before battering enhances its taste from within, giving every bite a layered burst of flavor.
2. Make the Batter
- In a mixing bowl, add besan, ajwain, and all the spices.
- Gradually add water while whisking to form a smooth, lump-free, medium-thick batter. (The batter should coat the paneer pieces without dripping too much).
- Taste and adjust salt or spices if needed.
- Let the batter rest for 5 – 7 minutes while you heat the oil.
3. Heat the Oil
- Heat oil in a deep kadhai or pan over medium heat.
- To check if the oil is ready, drop a bit of batter — it should rise up steadily without browning too quickly.
4. Dip & Fry Paneer
- Dip each paneer finger into the batter and coat it well.
- Gently slide into hot oil. Fry in batches; avoid overcrowding the pan.
- Fry until golden and crispy on all sides, flipping occasionally.
- Remove on a paper towel to drain excess oil.
Optional Variations
- Stuffed Paneer Pakoras: Slit the paneer and stuff with green chutney or a mix of mashed potatoes + spices.
- Herb Touch: Add finely chopped coriander or mint to the batter.
- Spicy Tip: Sprinkle chaat masala or chili powder on top just after frying for extra zing.
Serving Suggestions
- Serve hot with green chutney, tamarind chutney, or ketchup.
- Perfect alongside masala chai or as a monsoon snack!
Whether you serve them as part of a festive thali, alongside piping hot masala chai during monsoon season, or as a starter at your next get-together, paneer pakoras never fail to impress. They’re also a great vegetarian alternative for those who enjoy the crispy satisfaction of pakoras without turning to heavier ingredients like potatoes or meat.
In many North Indian homes, they hold a nostalgic value — reminding people of rainy afternoons, street food stalls, or cozy family conversations around the dining table.
With their crunchy exterior, soft interior, and bold flavors, paneer pakoras are truly a celebration of texture and taste.