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Crunchy Paneer Pakora, step by step on video
See the batter consistency, how to marinate and coat the paneer, and the crisp golden brown colour to fry the pakoras to.
5:11 · Recipe video · Cooking with Siddhi
Crunchy Paneer Pakora is quick and easy to make, so it is perfect when you want something special in limited time. Paneer slices are marinated in red chilli powder and chaat masala, dipped in a besan and rice flour batter with curd, mint, coriander and spices, and deep fried until crisp and golden brown.
Paneer pakora is perfect for a tea party, a kids party, a rainy-day snack with a cup of tea, or the kids lunch box.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love paneer pakora
- Crunchy coat: a besan and rice flour batter, fried until crisp.
- Flavour inside and out: marinated paneer in a spiced, herby batter.
- Fresh herbs: mint and coriander in the batter.
- Quick: about 30 minutes from start to finish.
Ingredient notes
- Besan and rice flour: 1 cup besan and 1/2 cup rice flour make the batter.
- Curd: 2 tbsp, stirred into the batter for a smooth, flowing consistency.
- Eno: a pinch of unflavoured Eno, whisked in for a minute.
- Paneer: 250 g, sliced into rectangles and marinated before coating.
Crunchy Paneer Pakora Recipe
Marinated paneer slices dipped in a spiced besan and rice flour batter with curd, mint and coriander, deep fried until crisp and golden brown.
Ingredients
- 250 g paneer, sliced into rectangles
- 1 tbsp red chilli powder (for the marinade)
- 1 tbsp chaat masala (for the marinade)
- 1 cup besan (gram flour)
- 1/2 cup rice flour
- 2 tbsp curd
- 1/2 cup coriander, finely chopped
- 1/4 cup mint, finely chopped
- 1 tsp green chillies, finely chopped
- 1 tsp fresh garlic paste
- 1/2 tsp fresh ginger paste
- 1 tsp roasted cumin (jeera) powder
- 1/2 tbsp chaat masala (for the batter)
- 1/2 tbsp garam masala
- 1 pinch Eno, unflavoured
- 1 pinch hing (asafoetida)
- Salt to taste
- Water for the batter
- Oil for deep frying
Instructions
- Start the batter. In a bowl, add the besan and rice flour and mix well. Add water in small batches and make a thick batter.
- Add curd. Once it reaches a good consistency, add the curd and stir well for a minute. Add water if needed to make a smooth, lump-free, flowing batter.
- Add the masalas. Add a pinch of asafoetida, then the garam masala, roasted cumin powder and chaat masala.
- Add the rest. Add the chopped green chillies and ginger-garlic paste and mix well. Add the Eno and whisk for a minute so it mixes properly. Finally, add the chopped mint and coriander.
- Marinate the paneer. In a bowl, add the sliced paneer, 1 tbsp red chilli powder and 1 tbsp chaat masala, and mix or toss gently to coat the slices well.
- Heat the oil. Heat oil in a deep frying pan.
- Coat. Meanwhile, add 5 to 6 paneer pieces to the batter and coat them nicely and evenly.
- Fry. Once the oil is hot enough, gently drop the batter-coated paneer into the medium-hot oil. Deep fry until crisp and golden brown.
- Drain and serve. Drain the paneer pakoras on a kitchen towel to remove excess oil. Serve piping hot with coriander chutney or tomato ketchup.
Nutrition Facts
4 servings per recipe
Serving size1 serving (¼ recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 4 g | 5% |
| Saturated Fat 1 g | 5% |
| Sodium 130 mg | 6% |
| Total Carbohydrate 51 g | 19% |
| Dietary Fibre 8 g | 29% |
| Total Sugars 6 g | |
| Protein 16 g | |
| Vitamin A 1998 IU | |
| Vitamin C 170 mg | 189% |
| Calcium 403 mg | 31% |
| Iron 15 mg | 83% |
| Potassium 1624 mg | 35% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use and how much oil the pakoras absorb while frying.
Recipe by Siddhi Panchal.
Tips for crunchy paneer pakora
- Add the water in small batches to make a thick batter first, then loosen it with curd and a little more water.
- Whisk the batter for a minute after adding Eno so it mixes properly.
- Coat 5 to 6 pieces at a time and fry in medium-hot oil until crisp and golden brown.
What to serve with Crunchy Paneer Pakora
Serve paneer pakoras piping hot with coriander chutney or tomato ketchup, and a cup of tea. For a party platter, add my Khasta Paneer, Paneer Fingers and Chinese Pakoda.
Crunchy Paneer Pakora FAQs
What flours go into the pakora batter?
1 cup besan (gram flour) and 1/2 cup rice flour.
Should I marinate the paneer?
Yes. Toss the paneer slices in red chilli powder and chaat masala before coating them in the batter.
What consistency should the batter be?
Start with a thick batter, then add curd and water as needed to make a smooth, lump-free, flowing batter.
How long does paneer pakora take?
About 30 minutes: 15 minutes to prepare and 15 minutes to cook.
How many does this recipe serve?
It serves 4, at about 292 kcal per serving.
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