Paneer Pakora Recipe: Whether it is raining or cold winds are blowing, in such weather, if you have a cup of tea in your hand and get to eat something hot and crispy, then the fun is different. Although pakoras are made in many ways – potato, onion, brinjal, or green chilli – the one that wins the most hearts among all these is paneer pakoras.

The magic of paneer is such that whether it is in a vegetable, snack, or biryani, it enhances the taste everywhere. In such a situation, when it comes to pakoras, crunchy paneer pakora is also very tasty with tea. Crispy from the outside, soft and creamy from inside – the mood automatically becomes good as soon as you eat it.

The most special thing is that there is neither much hassle in making it nor does it take much time. If you get green chutney or sweet-sour tamarind chutney on top, then the fun with tea becomes double.

Ingredients to make Paneer Pakora-

200 grams fresh paneer (cut into cubes or slices)

1 cup gram flour (gram flour)

2 tbsp rice flour or cornflour (for crispiness)

1 tsp red chili powder

½ tsp turmeric powder

½ tsp ajwain (carom seeds)

½ tsp garam masala

½ tsp chaat masala (for sprinkling after frying)

1 tsp ginger-garlic paste

1-2 green chilies (finely chopped – optional)

1 tbsp coriander leaves (chopped – optional)

Salt to taste

Water to make the batter

Oil to deep fry

Some people like to add green chilies or kasuri methi to it, which deepens the taste.

Method to make Paneer Pakora-

First of all, mix gram flour, rice flour, spices, and ginger-garlic paste in a bowl.

Prepare a thick batter by adding water slowly. The batter should be thick enough to stick to the paneer properly and not drip.

Dip the paneer slices in the batter and deep fry them in hot oil.

Fry them on medium flame till they turn golden brown.

Take out the fried pakoras on tissue paper so that the excess oil drains out.

Some people also fry paneer by applying green chutney or mint-onion paste between them for an extra twist.

Ways to serve

Always serve paneer pakoras hot. Green coriander-mint chutney or tamarind sweet-sour chutney is perfect with it. If you sprinkle a little chaat masala on top, the taste doubles. If you want, you can also make a “pakora sandwich” by placing it between bread or pav.

Different varieties-

Stuffed paneer pakora – Fill green chutney or spicy potato filling between paneer.

Sandwich paneer pakora – Fill chutney or masala between two slices of paneer, dip it in the batter, and fry.

Healthy version – Instead of deep frying, these can be made in air-fryer or oven. The taste will be slightly different but will be healthy.

So next time when it is raining, definitely try hot paneer pakoras with tea and enjoy the unique experience of taste and fun with every bite.

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