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Paneer pakora photographed two ways

Paneer Pakora Recipe 2 Ways

Here's a recipe for super crispy paneer pakoras, done two ways. These pakoras have soft paneer on the inside and a really crispy batter outside!
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Course: Snacks & Appetizers
Cuisine: Indian, North Indian
Keyword: Pakoras, Paneer Fritters, Paneer Pakora
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 481kcal


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


  • 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!


Calories: 481kcal | Carbohydrates: 29g | Protein: 18g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 1286mg | Potassium: 367mg | Fiber: 5g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 2mg