Paneer Pakora

Paneer Pakoda (also known as Cottage Cheese Pakoda) is a popular Indian snack made by deep-frying paneer cubes dipped in a spiced chickpea flour batter — crispy on the outside and soft on the inside.

Ingredients

For the Pakoda:

• 200 grams paneer (Indian cottage cheese), cut into cubes
• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour (optional, for extra crispiness)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala powder
• Salt – to taste
• Water – as needed
• Oil – for deep frying

For Serving (Optional):

• Mint chutney
• Tamarind chutney
• Sliced onions
• Chaat masala

Method

1. Prepare the Batter

   • In a mixing bowl, combine chickpea flour, rice flour (if using), carom seeds, cumin seeds, turmeric, chili powder, garam masala, and salt.
   • Gradually add water and whisk into a smooth batter. The batter should be thick enough to coat paneer pieces without dripping excessively.

2. Heat the Oil

   • Heat oil in a deep frying pan or kadhai over medium flame.
   • Ensure the oil is hot enough (test by dropping a small batter blob — it should sizzle and rise immediately).

3. Coat the Paneer

   • Dip each paneer cube into the batter, ensuring it is well-coated on all sides.

4. Fry the Pakodas

   • Gently drop the coated paneer cubes into the hot oil.
   • Fry in batches, avoiding overcrowding, and cook until golden brown and crisp (about 3–4 minutes).
   • Remove using a slotted spoon and place on paper towels to drain excess oil.

5. Serve Hot

   • Serve the hot paneer pakodas with mint chutney, tamarind chutney, or ketchup.
   • Optionally, top with sliced onions and a sprinkle of chaat masala for extra zing.

Serving Suggestion

Best enjoyed hot as an evening snack, party appetizer, or monsoon treat with chai!