Paneer Pakora (Crispy Besan Fritters)
Paneer pakora with a spiced gram flour batter: golden crust, soft paneer inside. Fry in batches for tea time or parties; serve with cilantro or tamarind chutney.
Equipment
- Deep pan or kadai (for deep-frying)
- Wide mixing bowl
- Slotted spoon or spider
Ingredients
For the pakora
- 250 g paneer firm Indian cottage cheese; cut into 1-inch cubes or thick fingers
- 1 cup besan gram flour
- 2 tbsp rice flour or cornstarch optional, for extra crunch
- 1/2 tsp ajwain carom seeds; lightly crushed between palms
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri red chili powder mild heat and color; adjust to taste
- 1 tsp coriander powder
- 1/4 tsp baking soda optional, for a slightly lighter crust
- Salt to taste
- 3/4 to 1 cup water ice-cold water if you have it; plus more as needed
- 1 tsp lemon juice or 1/2 tsp amchur optional, for tang
For serving
- Cilantro chutney (hari chutney), as needed
- Chaat masala or black salt, to sprinkle (optional)
- Lemon wedges
Instructions
Prep the paneer
- Cut paneer into even cubes or thick batons. Pat completely dry. If very soft, toss with 1 tsp dry besan so batter grips.
Mix the batter
- In a wide bowl, whisk besan, rice flour or cornstarch (if using), ajwain, turmeric, chili powder, coriander powder, baking soda (if using), and salt.
- Add water gradually, whisking until smooth and lump-free; batter should coat the back of a spoon and fall in a slow ribbon (thicker than cake batter, thinner than idli batter).
- Whisk in lemon juice or amchur if using. Rest batter 5 to 10 minutes while oil heats.
Fry
- Pour oil about 1 1/2 to 2 inches deep in a pan. Heat on medium until a drop of batter sizzles and rises quickly, or oil shimmers and a wooden skewer bubbles steadily (about 350 to 375°F with a thermometer).
- Dip a few paneer pieces in batter, let excess drip off, and fry without crowding until golden, turning once, about 2 to 4 minutes per batch. Crust should look puffed and sound crisp when tapped.
- Drain on a wire rack or paper towels. Sprinkle chaat masala or black salt while hot if desired.
- Serve immediately with cilantro chutney and lemon wedges.
Notes
Storage: Best fresh. To revive leftovers, air fry or bake at high heat until crisp again; microwave softens the crust.
Make-ahead: Mix dry batter ingredients ahead; add water 10 to 15 minutes before frying.
Vegan: Use pressed firm tofu, salted and patted dry, in place of paneer.
Gluten-free: Besan is naturally gluten-free; avoid cross-contaminated utensils.
Soggy pakora: Oil too cool or pan overcrowded; fry smaller batches and let oil recover between rounds.
Kid-friendly: Reduce chili powder or use mild Kashmiri chili only for color.
Tried this recipe?Let us know how it was!