
Crispy battered paneer fritters with mint chutney
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
12 pakoras
Difficulty
Easy
Cost
Moderate
$$
Crispy battered paneer fritters with mint chutney
Thick slices of paneer coated in a spiced chickpea flour batter and fried until golden. Crispy on the outside with soft, melty cheese inside.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
Paneer pakora takes the beloved pakora concept and adds a generous slab of paneer inside. The result is a crispy, spiced shell encasing warm, soft cheese—perfect as an appetizer or tea-time snack.
Test Kitchen Pick
Deep Fry Thermometer
Helpful Tool
Poutine quality depends on stable oil temperature across two fry stages. A simple clip-on thermometer is the easiest way to get crisp fries instead of greasy ones.
This recipe is far more repeatable when your oil temperature stays in range.
For fry-first recipes, temperature control matters more than almost any other upgrade.
Shop deep fry thermometer options for this recipeWhisk chickpea flour, spices, baking soda, and salt with enough water to make a smooth, thick batter.
Pat paneer slices dry with a paper towel to help the batter adhere.
Heat oil to 350°F; dip each paneer slice into the batter, coating evenly.
Fry in batches until golden brown and crispy, about 2-3 minutes per side.
Drain on paper towels, sprinkle with chaat masala, and serve hot with mint-cilantro chutney.
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Arrange on a platter for easy sharing at your next gathering
Halloumi has a similar high melting point and fries beautifully
Different flavor but still crispy
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeCut paneer thick enough that it stays soft inside while the batter crisps—1/2 inch is ideal.
The batter should coat the back of a spoon; too thin and it slides off the paneer.
Best served immediately. Leftovers lose crispiness quickly.
Re-crisp in a 400°F oven for 5 minutes or air-fry briefly.
Per serving (0mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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