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Super Easy Paneer Pakora Recipe and Hari Chutney [With Video]
Super easy paneer pakora recipe is one that everyone can make in an instant with a few common ingredients that are delicious and highly addictive in a pleasant way. Paneer Pakora is one great appetizer and a nutritious snack for people who love fried food.
When you’re serving up some Indian snacks like this super easy paneer pakora recipe, make sure you have the accompanying chutney recipes in place to really bring out the flavors in your dishes.
Paneer pakora, also known as paneer pakoda, is a delectable and addictive Indian snack prepared with paneer/Indian cottage cheese, gram flour, and spices.
Other than that, these make for a wonderful high tea treat and finger food for parties or special events.
These are also ideal when unexpected guests drop by. And since this paneer pakora recipe is a super easy one, you hardly need any excuse to prepare them.
The monsoon season in India is synonymous with pakoras. On a rainy day, these fried treats are impossible to resist.
This is the time when you would see people queuing up outside shops to get their hands on these scrumptious treats. These pakoras are a true delight for children and adults alike.
Indians adore snack food because it’s a great way for us to munch in between meals. This super easy paneer pakora recipe is a great way to serve your family and friends who drop in unexpectedly.
This snack is a favorite because they can be prepared easily, even by novice cooks. To taste paneer pakora at its best, follow our easy recipe for piping hot paneer pakoras just like you would get in Indian restaurants.
In Indian cuisine, pakoras are prepared in a variety of ways. One of the popular variants is paneer pakora, which is made in many Indian households and sold in restaurants, cafes, and street vendors.
These pakoras are tasty and are best served with mint coriander chutney along with a piping hot cup of masala chai or coffee.
Paneer Pakora is one such easy snack that can be prepared within minutes if you have the ingredients handy.
Here is an easy recipe made with very basic ingredients that are quick, simple, and easy to make. Gram flour, paneer, a few spices, and 15 minutes are all you need.
You can make this vegetarian and gluten-free recipe even for children. For a vegan alternative, substitute paneer with tofu.
These cottage cheese fritters are made by dipping the paneer pieces in a seasoned flour batter and deep-frying them until golden and crisp.
Alternatively, you can stuff paneer with green chutney or any other chutney or sauce of your choice, then batter it and deep-fry it.
They are characterized by a crispy exterior and a soft interior. You can add some spice to the batter by using finely chopped green chili and red chili flakes.
Know Your Ingredients
As mentioned above, you only need a few simple ingredients for this paneer pakora recipe. Let’s take a look at what you need.
Paneer is an Indian firm, non-melting cottage cheese made by curdling milk with food acid. It is available in Indian grocery stores. This recipe uses homemade paneer. It can also be prepared with store-bought paneer. Simply follow the instructions on the package.
Gram flour is also known as besan in Hindi. It is gluten-free, rich in fiber, and high in protein and a staple in Indian homes. It is interchangeable with chickpea or garbanzo flour. Actually, gram flour is made from ground dried chana dal (bengal gram) or split brown chickpeas. It is up to you what you use.
Carom seeds is also called ajwain seeds, adds a distinct flavor to the pakoras and also help with digestion. If not available, use cumin seeds instead.
Chili powder or green chilly can be adjusted as per your taste. Cayenne pepper can also be substituted.
Coriander (cilantro) combines a hint of freshness and a hint of color to the pakoras.
Baking powder creates a lighter, fluffier texture.
Salt regular table salt as per your taste. Try to use iodized salt or Himalayan pink salt/Kala namak.
Water at room temperature
Oil for frying. I fried these pakoras in olive oil. However, any high smoke point cooking oil will do. You can use oils like sunflower oil, safflower oil, and peanut oil, etc.
How To Cook Easy Paneer Pakora Recipe | Paneer Pakoda
Super easy paneer pakora recipe can be prepared in 15 minutes with a few common ingredients. It is gluten-free and kid-friendly.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Appetizer, Snack
Servings: 20 pakoras
Author: Ranjeeta Nath Ghai
- 200 grams paneer/firm cottage cheese
- Oil for deep frying
- 1 cup gram flour/besan [BUY ONLINE HERE]
- ½ tsp carom seeds/ajwain [BUY ONLINE HERE]
- ¼ tsp turmeric powder [BUY ONLINE HERE]
- ¼ tsp red chilli powder [BUY ONLINE HERE]
- salt to taste
- ¼ tsp baking powder (4 pinch) [BUY ONLINE HERE]
- 1 tbsp fresh coriander leaves finely chopped
- water as required
- To prepare the batter take besan in a big bowl, chopped coriander, green chilli, jeera, red chilli powder, carom seeds.
- Slowly add a small quantity of water at a time and whisk well to form a thick flowing lump-free and smooth batter.
- Add baking powder, mix well.
- Cut the paneer into any shape, size, or thickness as you desire.
- Add the paneer to the batter and fold it in gently till the batter covers all pieces.
- In a deep kadai or frying pan, heat sufficient oil to deep fry the pakoras. Set the flame to medium after the oil has heated sufficiently.
- Add a drop of the batter to the hot oil first to test the same; if the oil is hot it will rise to the top.
- Add the paneer pieces gently one by one in the batter and drop them gently into the oil. Avoid overcrowding the pan.
- The pakoras should be deep-fried until they are evenly golden brown.
- Next, transfer to a wire rack/absorbent paper napkin, sprinkle some chaat masala (optional) and serve hot.
- You can make pakodas at home easily by following these tips. Remember these when making paneer pakora.
- Stir well using a wire whisk after adding water gradually. The batter will be light and airy.
- It is important that the batter has the right consistency. Don’t make the batter too thin or too thick.
- Baking powder produces a light crust on the pakoda.
- If you want a more crispy texture, you can add a tbsp of cornflour or rice flour.
- You should use a thick-bottomed pan or kadai to maintain the frying temperature.
- Make sure the oil is sufficiently hot, not extremely hot nor lesser than needed. If oil is not hot enough, pakodas will soak up excess oil and if it is too hot, pakodas will quickly turn brown from the outside, but will not properly cook from the inside.
- The pan shouldn’t be overcrowded to avoid cooking soggy pakoras. Fry the pakoras over medium flame. Drain the pakoras on a cooling rack then transfer them to a paper towel.
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Recipe Name: Super Easy Paneer Pakora Recipe and Hari Chutney [With Video]
Author: Ranjeeta Nath Ghai
Description: Super easy paneer pakora recipe can be prepared in 15 minutes with a few common ingredients. It is gluten-free and kid-friendly.
Preperation time: 5M
Cook Time: 10M
Total Time: 15M
Type: appetizer, snack
Recipe Yield: 20 pakodas
Recipe Ingredients: 200 grams paneer/firm cottage cheese, Oil for deep frying , 1 cup gram flour/besan , ½ tsp carom seeds/ajwain, ¼ tsp turmeric powder, ¼ tsp red chilli powder, salt to taste, ¼ tsp baking powder (4 pinch), 1 tbsp fresh coriander leaves finely chopped, water as required
Recipe Instructions: To prepare the batter take besan in a big bowl, chopped coriander, green chilli, jeera, red chilli powder, carom seeds. Slowly add a small quantity of water at a time and whisk well to form a thick flowing lump-free and smooth batter. Add baking powder, mix well. Cut the paneer into any shape, size, or thickness as you desire. Add the paneer to the batter and fold it in gently till the batter covers all pieces. In a deep kadai or frying pan, heat sufficient oil to deep fry the pakoras. Set the flame to medium after the oil has heated sufficiently. Add a drop of the batter to the hot oil first to test the same; if the oil is hot it will rise to the top. Add the paneer pieces gently one by one in the batter and drop them gently into the oil. Avoid overcrowding the pan. The pakoras should be deep-fried until they are evenly golden brown. Next, transfer to a wire rack/absorbent paper napkin, sprinkle some chaat masala (optional) and serve hot.
Recipe Cuisine: Indian
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