Paneer Pakora Recipe 2 Ways
on Aug 18, 2020, Updated Jul 03, 2025
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This is a foolproof recipe to make tasty paneer pakora with tips on how to make the batter so you get perfect pakoras which are crispy-on-the-outside yet soft-on-the-inside! The best evening snack!
With the monsoons in full swing and the typical Bangalore weather, who doesn’t like to watch the rain while sipping on some chai and munching on crisp pakoras? Ahh, the simple pleasures of life 🙂
I’ve done one up on my vegetable pakoras and made two types of Paneer Pakora / Paneer pakodas – because hello! We love paneer-everything! Here are my recipes for Masala Tossed Paneer Pakoras and Chutney Sandwich Paneer pakoras! And belive me you, they are out of this world!
Jump to section: Paneer Pakoras
Masala Tossed Paneer Pakora
This recipe is similar to how you would make vegetable pakoras, but with paneer. Cut cubes of paneer, toss them in a simple masala mix (recipe given below), dunk it into the batter and fry ‘em up! It’s quick and easy, and perfect for last minute pakoda cravings.
Chutney Sandwich Paneer Pakora
This is inspired by the famous Delhi street snack bread pakodas. For my paneer sandwich pakoras, I cut the paneer in triangles, slap on some green coriander chutney, and sandwich it with another triangle of paneer. These look really cool when you bite into them, plus you’ll also have a spicy tangy surprise in the middle!
How to Make Crunchy Pakoras
If the batter is right, the pakoras are right. The best stuffed paneer pakora won’t taste good if the outside layer is soggy. The key to crispy pakoras lies in mixing the batter correctly. And the secret lies in adding just a bit of rice flour along with besan to the batter. This, along with a pinch of baking soda really helps brings out the crispiness factor.
Richa’s Top Tips
- Make sure the batter is not too watery or too thick – both can produce bleh-tasting pakoras (measurements in the recipe below).
- Cut paneer cubes to approximately the same size. This will keep the frying time for each paneer pakora to be mostly similar.
- Don’t forget to check for seasoning! I add some simple ingredients like chilli powder and asafoetida (and salt, of course) for perfectly seasoned pakoras.
So there you have it, Paneer Pakoras done two ways! When I have some time during the weekends, I make paneer at home. It’s tender and fresh and I prefer it any day to store-bought paneer. Here’s the recipe for Homemade Paneer or Cottage Cheese.
What To Serve With Paneer Pakoras
- My Green Coriander Chutney goes so well with these pakoras, or any fried stuff really.
- Mint chutney also tastes good with these
- Tomato ketchup – yes please!!
- Sprinkle a pinch of chaat masala for some added flavor
- A hot cup of masala chai is the perfect cherry on the cake!
Storage Tips
- These paneer pakodas are best eaten fresh off the stove as that’s when they are the crispiest. I wouldn’t recommend refrigerating these as they will completely lose their crispiness.
- You can make the batter up to a day in advance, store it in the fridge, and simply fry.
- These pakoras are not freezer-friendly.
If you want to a break from the usual vegetable and onion pakoras, then you definitely need to try out this paneer pakora recipe. This one, along with my egg pakoras are what I make when we want something deep fried and satisfying but still different.
If you try this recipe, do send me your recreations over my IG @my_foodstory. I love seeing your food pictures and talking to you 🙂 Happy cooking!
Watch Paneer Pakora Recipe Video
Paneer Pakora Recipe 2 Ways
Ingredients
Spice Mix for Paneer Pakoras
- 250 grams Paneer, cut into cubes
- 2 teaspoon Chilli powder
- 2 teaspoon Coriander powder
- 1 teaspoon Chaat Masala
- 1 teaspoon Kasuri methi
- ½ teaspoon Salt
Stuffed Pakoras
- 1/4 cup Coriander Chutney
Pakora Batter:
- 1 1/4 cup Besan Gram flour
- 3 tablespoons Rice Flour
- 1 1/2 teaspoon Chilli Powder or Paprika
- 1/8 teaspoon Hing Asafoetida
- 1 1/2 teaspoons Salt
- ½ tablespoon Ginger Garlic Paste
- ¼ teaspoon Baking soda
- 1/2 to 3/4 cup Water
- Oil for Deep frying, approx 1 1/2 cups
Instructions
- To make regular paneer pakoras, make a dry marinade for the paneer by mixing all the masala ingredients in a bowl. Add the cubed paneer to this and toss. Ensure that the powder coats the paneer pieces and allow it to sit for 10-15 minutes.
- To make stuffed paneer pakoras, cut the paneer into triangles (as shown in the video above). Spread some chutney on one slice and place another triangle on top to make a sandwich. Remove any excess from the sides. Repeat with all the paneer and set aside.
- Make the pakoda batter in another mixing bowl. First add the besan, rice flour, chilli powder, hing, salt, ginger garlic paste, baking soda and mix well. Once these ingredients have combined, add water little by little to make a thick but runny batter. The consistency should be slightly thick so that it can hold the paneer cubes and coat them well.
- On a medium flame, heat oil for frying in a kadai. Dip the prepared paneer (marinated and/or sandwiched), one by one, in the batter and drop them into the hot oil. Fry till it is golden brown in colour, about 2 – 4 minutes, turning them halfway to ensure they cook evenly on both sides.
- Remove from the kadai and place it into a colander or a paper towel so the excess oil gets absorbed. Sprinkle some chaat masala and serve hot with some mint chutney or ketchup!
Video
Notes
- To make the pakoras crispy, along with besan, I add a bit of rice flour in the batter. I would advise not to skip it.
- A tiny pinch of baking soda in the batter keeps it crisp and fluffy.
- Here’s the recipe for Homemade Paneer or Cottage Cheese.
- This Green Coriander Chutney goes so well with these pakoras, or any fried stuff really!
Hi, is the nutrition facts for 1 paneer pakora ?
Thanks 🙂
No, the nutritional values are per serving. This entire batch serves 4 people
Indian food in Calgary
Nice recipe
I will try this in my birthday party