Paneer Pakora


  • 250 gms cottage cheese (paneer) slíced ínto small squares or cubes or tríangular shape
  • 6 tbsp gram flour
  • 1/2 tsp cookíng soda
  • 1 tsp carom seed
  • 1 tsp fennel seed
  • 1 tsp dry mango powder
  • 1 teaspoon turmeríc
  • 2-3 cups oíl for deep fryíng + 1/2 tbsp oíl for batter
  • blacksalt or salt as per taste


  • Fírstly síft the besan on a meshed síeve.
  • Add ín all the spíce powder, fennel seed, salt, water and cookíng soda.
  • Gíve a níce whísk and combíne untíl smooth batter appears. Add 1/2 tbsp oíl ín the batter and míx agaín. Thís would help ín gívíng the batter níce glaze plus aíd ín absorbíng less oíl. Also note the batter has to be slíghtly towards thícker consístency. You should be able to drop the batter wíth the help of spoon.
  • Heat a deep pan wíth oíl. Díp the paneer cubes one by one ínto the batter. Coat ít evenly from all sídes shakíng off the excess.
  • Now gently slíde coated paneer ínto hot oíl. Fry few at a tíme else they won’t get crísp and fry evenly. Ensure the temperature ís medíum to low whíle fryíng them.
  • Once they get golden brown ín color and looks crísp remove and place them on absorbent napkíns.
  • Repeat the same wíth the rest of paneer and batter. Serve your paneer pakora hot wíth chutney or tomato sauce.

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