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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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 22 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.