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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Snack
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Paneer 200 g cut into 1-inch cubes: Provides Soft creamy protein bites.
  • Chickpea flour 1 cup besan: Creates Crispy flavorful batter coating.
  • Red chili powder 1 teaspoon: Adds Mild spicy heat.
  • Turmeric powder 1/2 teaspoon: Gives Warm color and earthy taste.
  • Garam masala 1 teaspoon optional: Enhances Aromatic spice depth.
  • Salt to taste: Balances Overall seasoning.
  • Water about ½–¾ cup, add gradually: Helps form thick flowing batter.
  • Vegetable oil 2 cups for frying: Ensures Golden deep-fried crispness.

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Deep frying pan or kadai.
  • Slotted Spoon
  • Plate with paper towels.

Method
 

  1. Add chickpea flour to a mixing bowl.
  2. Stir in red chili powder, turmeric, garam masala, and salt.
  3. Pour water gradually while whisking to form thick batter.
  4. Mix until batter becomes smooth and lump-free.
  5. Heat vegetable oil in a deep frying pan.
  6. Oil should be medium-hot (about 170–180°C) batter should rise steadily without burning.
  7. Dip paneer cubes into prepared batter.
  8. Coat paneer evenly on all sides.
  9. Gently place coated paneer into hot oil.
  10. Fry for 3–4 minutes, turning occasionally until evenly golden.
  11. Remove using slotted spoon and drain on paper towels.
  12. Serve hot with chutney or sauce.

Notes

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