Go Back

Paneer Pakoda

Paneer pakoda are deep-fried Indian snacks made by dipping cubes of paneer in a spiced chickpea flour batter and frying until crispy. The exterior becomes golden and crunchy, while the interior remains soft and cheesy, creating a contrast in textures. The dish is typically served hot with chutneys or sauces for dipping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams paneer cut into small cubes
  • 1 cup chickpea flour (gram flour) besan, for batter
  • 1 teaspoon red chili powder adjust to taste
  • 1/2 teaspoon turmeric powder for color and flavor
  • 1 teaspoon garam masala optional
  • 1 teaspoon salt or to taste
  • 1/2 cup water to make batter
  • 2 cups vegetable oil for frying

Equipment

  • Mixing bowl
  • Frying pan or deep fryer
  • Slotted Spoon
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. Arrange the paneer cubes on a cutting board and set aside. In a mixing bowl, combine chickpea flour, red chili powder, turmeric, garam masala, and salt. Add water gradually and whisk until a smooth, thick batter forms, about 2-3 minutes, with no lumps.
    200 grams paneer, 1 cup chickpea flour (gram flour), 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon salt, 1/2 cup water
  2. Submerge the paneer cubes into the batter, ensuring each piece is fully coated with an even layer of the spicy chickpea flour mixture.
    200 grams paneer, 1 cup chickpea flour (gram flour)
  3. Heat vegetable oil in a deep frying pan over medium heat until it reaches approximately 350°F (175°C), indicated by a small ripple or shimmer on the surface.
    1 cup chickpea flour (gram flour)
  4. Carefully drop the coated paneer cubes into the hot oil using a slotted spoon. Fry in batches to avoid overcrowding, and cook for 4-5 minutes, turning occasionally, until golden brown and crispy.
    200 grams paneer
  5. Using a slotted spoon, remove the fried paneer pakodas from the oil and drain on paper towels. Repeat the process with remaining batter and paneer.
  6. Serve the hot paneer pakodas immediately, garnished with chopped cilantro or accompanied by chutneys for dipping.

Notes

Ensure oil is properly heated before frying for best crispiness. Adjust spice levels according to taste.