Chits Kitchen

Paneer Pakoda is one of the favourite Pakoda snacks prepared in most Indian homes. There are a number of Pakoda Recipes. You can choose among them according to your choice of main ingredient. All the Pakoda recipes are prepared in the same manner. The difference is only the main ingredient of the recipe. The Gram Flour batter is prepared in all type of pakoda recipe. The consistency of the batter should be such that Paneer cubes can hold it. The consistency of the batter decides how the Paneer Pakoda will come out on preparation.

Whenever you have guests at your home, you can quickly prepare Paneer Pakoda. It is one of the best options in serving your guests. They will really love it and thank you for that. Other types of Pakoda Recipes take time since it involves chopping of vegetables. Here chopping and other preparation work is not required. Paneer can be easily cut into cubical shape and can be deep fried. If you want to make crispy Paneer Pakoda, you can add Rice Flour with the Gram Flour. However this is optional. Also if you want spicy pakoda, add chilli as per requirement.

I have shared a number of Pakoda recipes prepared from different vegetables such as Potato, Onion, Methi, Cauliflower, Chilli, Spinach etc. Among all these, Paneer outdo other vegetables. I would request you to try this recipe. I am sure you will love it and you will frequently prepare it. Try it and share your experience with us by commenting in the comment section at the end of this recipe.

Serve Paneer Pakoda hot with Green Chutney or Ketchup along with hot tea. Sprinkle some Chaat Masala over the pakodas before serving. It can also be served along with main course food as a side dish.

Try our other Pakoda recipes, Onion (Pyaaz) Pakoda, Aalo Pakoda, Aalo Pyaaz Pakoda, Gobi Pakoda, Gobi Methi Pakoda, Methi Pakoda.

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Paneer Pakoda

Paneer Pakoda is very easy and quick to prepare compared to other Pakoda Recipes. It is prepared by rolling the Paneer cubes with Besan (Gram Flour) and then deep frying it in oil.

Course Breakfast, Snacks, Starters

Cuisine Indian, North Indian, Punjabi

Preparation Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 22 minutes minutes

Servings 3 servings

Calories

Author Recipe by Chits

Ingredients:

• 150 gms Paneer (Cottage Cheese)
• 1 cup Gram Flour (Besan)
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Chilli Powder
• A pinch Hing (Asafoetida)
• 1/4 teaspoon Carom Seeds (Ajwain)
• A pinch Garam Masala
• A pinch Baking Soda
• 1/2 teaspoon Chaat Masala
• Salt to Taste
• Oil to Deep fry
• Water to make paste

Instructions:

• Cut the Paneer into small pieces of cylindrical shape. Keep it aside.
• Take Gram Flour (Besan) in a large bowl.
• Add Chilli Powder, Turmeric Powder, Garam Masala, Baking Soda, Ajwain, Hing and Salt to the besan. Mix it so that all the ingredients are uniformly mixed.
• Now add water little by little to the mixture. Mix it to make a thick batter.
• Take the Paneer and add to the batter. Mix it so that the Paneer is completely coated with the batter.
• Heat Oil in a kadai or pan over medium heat.
• Check the oil that it is properly heated before frying the pakodas. For that drop little amount of batter into the oil. If it floats on the surface, it means it is properly heated and you can now fry the pakodas.
• Now drop the Paneer into the oil coated with besan gently one by one. Fry 5-6 pakodas at a time.
• Fry the Pakodas until they turn into golden brown colour. Keep stirring so that it doesn’t burn and is uniformly cooked.
• Take out the pakodas from the oil and place it over paper towel so that the excess oil is absorbed.
  
• Repeat the above process for the remaining batter. Take out in a separate plate.
  
• Tasty, delicious, crispy and crunchy Paneer Pakoda is ready. Serve it with Green Chutney or Tomato Ketchup
  

Notes:

1. Rice Flour or Corn Flour can be added to Besan to make crispy and crunchy pakodas.
2. Fry the pakodas over medium flame so that it is properly cooked both from inside as well as outside. If cooked in low flame it will absorb more oil. If cooked in high flame, it will burn and will not be cooked from inside.
3. Add water to the mixture little by little, so that the consistency of the paste remains proper and the paneer cubes are easily coated with it.
4. If you want to make crispy pakoda, you can add Rice flour to the Gram Flour. You can also adjust the spiciness of the pakoda.