Paneer Pakora is like the king of pakora and is immensely loved by paneer lovers because of its crispy texture on the outside and soft, creamy texture from the inside. Here is how you can make crispy Paneer Pakora at home.
Pakora was the most popular and essential snack of every 90’s party. Birthday Parties, Wedding Receptions, Retirement parties, Kitty parties, almost every party Chai-Pakora is taking a corner of snack. Without Pakoras, everyone felt that the party was not organized well.
In Today’s time, Pakora’s are going to little fade out in a different variety of snacks. Now it becomes a very common and easily accessible snack of every Indian household. Crispy Pakora is the most loved teatime snack. The best way to serve it is with leftover chapati and Green Chutney with a hot cup of tea.
Pakoras is the only snack that you can make with any vegetable. Different varieties of Pakora are prepared with various vegetables like Aloo-Pyaaz Pakora, Palak Pakora, Gobi Pakora, Mirch Pakora, and even Bread pakora. But Paneer Pakora is taking a special place in everyone’s heart. Paneer Pakora is one of my favorite varieties of Pakora.
Pakora is the typical Indian Snack, that may be the first snack introduced by Indians. Not only a snack, Pakora is also used in the Kadhi. Kadhi Pakora is a prominent dish in North India. Different names are given to this snack in the different states of India, in South India it is called Bhajia, bhaji, and in the Northern side of India, it is called Pakora or Pakoda.
The main ingredient of the Pakora is Besan (Gram flour), without Besan it is impossible to make pakora. It is a very simple and crispy snack recipe. Simply take any vegetable, bread, or paneer dip it in the besan batter, and deep fry it until it turns golden.
In this blog post, I am sharing a Delicious Paneer Pakora recipe. I hope you like and try this Crispy Paneer Pakora and don’t forget to share your experience in the comment section below.
Paneer Pakora
Ingredients
Marinating Paneer in some Masalas
- 200 gram Paneer
- 1 tsp Garlic Paste
- 1 tsp Dhania Powder
- 1 tsp Red Chilli Powder
- 1 tsp Black Peppar
- 1 tsp Kitchen King Masala
- 1 tsp Tomato Ketch up
- Some drops of water
Ingredients for batter
- 1-2 cups Besan
- 1 tsp Dhania Powder
- 1 tsp Red Chilli powder
- Salt to taste
- Pinch of Baking Soda
Instructions
- Take a Bowl and add 1 tsp of garlic paste and then add all dry masalas and tomato ketch-up in it.
- Add little bit of water to make smooth textured paste.
- Then add diced Paneer in it. Mix it well make sure Paneer is perfectly coated with marination.
- Take another bowl and 1-2 cups of besan (Gram flour).
- Add all masalas in the besan and pinch of baking soda and add water to make a moderatly thick batter. The batter should not be runny or in a very thick consistency.
- Now simply dip a marinated paneer in the besan and deep fry it.
- Fry it until it turns golden. Then drain it from the kadai and enjoy it with you favorite chutney.
How to make a Cripsy Paneer Pakora (in detail):
- Take a small bowl and add 1 tsp of garlic paste and add 1 tsp of red chilli powder, 1 tsp of dhania powder, 1 tsp of black pepper, 1 tsp of kitchen king masala, salt to taste and 1 tsp of tomato ketchup. Lastly, add some drops of water to make smooth marination for paneer.
- Now add diced Paneer and marinate it. Make sure the paneer should be perfectly coated in the masalas.
- Now take another bowl and add 1-2 cups of besan and 1 tsp of dhania powder, 1 tsp of red chili powder, salt to taste, and lastly add a pinch of baking soda.
- Add water and make a smooth batter. The batter should not be runny or in a very thick consistency. It affects the texture of Paneer Pakora. Now simply dip a marinated Paneer in the batter
- After that add mustard oil in kadai which is enough for deep frying and add dipped paneer in the medium hot oil.
- Deep fry it until it turns golden.
- Now sock out the excess oil using the kitchen tissue and serve it with your favorite Chutney or hot cup of tea. Here I am serving it with Green Chutney, Tomato Ketchup, and Schezwan Sauce (red chilli and garlic chutney) and don’t forget to sprinkle some chaat masala over it.
