Paneer Pakora

Paneer Pakoras are soft pieces of paneer cheese, coated with spiced, gram flour batter and deep-fried until they are crisp.


  • 8 oz / 250g paneer cheese, cut into cubes (about 1inch/2.5cm)
  • 1 cup besan (gram flour)
  • 1 tsp red chili powder
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • ¼ tsp ajwain seeds
  • ¼ tsp cumin seeds (Jeera)
  • ¼ cup water
  • oil for deep frying - about 2 cups
  • a pinch of baking soda
  • 2-3 tsp fresh cilantro leaves, finely chopped

How to make Paneer Pakoras:

  1. Sift the gram flour into a large bowl. Add the salt, chili powder, baking soda, cumin seeds, turmeric, and blend together well.
  2. Pour in the water and beat well to form a smooth batter.
  3. Heat the oil in a large heavy-bottom pan to 350-375 °F/180-190 °C, or until a cube of bread browns in 30 sec.
  4. Put the paneer cubes into the mixture, then remove with a big fork, carefully shaking of any excess batter.
  5. Using a slotted spoon, lower the battered chilies into the hot oil, a few at a time and deep-fry, turning once.
  6. Remove with the slotted spoon and drain thoroughly on paper towels. Repeat this process until all of the chillies are used.
  7. Place the chili pakoras on a large serving plate and garnish with a fresh cilantro. Serve immediately with coriander chutney and tamarind chutney.


  • Paneer Pakoras can be prepared day before and heated in the oven, just before serving.

You may also try other Pakoras:

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