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Golden paneer pakora slices with green chutney on the side

Crispy battered paneer fritters with mint chutney

Paneer Pakora

Paneer Pakora

20 minEasy

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Servings

4

12 pakoras

Difficulty

Easy

Cost

Moderate

$$

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Paneer Pakora

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

Indian CuisineAppetizerSnackVegetarianGluten-Free
Sarah Chen
Sarah Chen

July 20, 2024(Updated April 13, 2026)

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.

Why This Recipe Works

Thick paneer slices stay soft and slightly melty inside while the batter crisps around them. A pinch of baking soda in the batter creates extra airiness.

Ingredients

  • 250g paneer, cut into 1/2-inch thick rectangles
  • 1 cup chickpea flour (besan)
  • 1 tsp each chili powder, cumin, chaat masala
  • Pinch of baking soda
  • Water to make a thick batter, salt to taste
  • Oil for deep frying
HeatTool

Test Kitchen Pick

Deep Fry Thermometer

Helpful Tool

Why a fry thermometer helps here

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.

  • Keeps first and second fry temperatures accurate
  • Helps fries stay crisp under hot gravy

For fry-first recipes, temperature control matters more than almost any other upgrade.

Shop deep fry thermometer options for this recipe

Instructions

  1. 1

    Whisk chickpea flour, spices, baking soda, and salt with enough water to make a smooth, thick batter.

  2. 2

    Pat paneer slices dry with a paper towel to help the batter adhere.

  3. 3

    Heat oil to 350°F; dip each paneer slice into the batter, coating evenly.

  4. 4

    Fry in batches until golden brown and crispy, about 2-3 minutes per side.

  5. 5

    Drain on paper towels, sprinkle with chaat masala, and serve hot with mint-cilantro chutney.

Serving Suggestions

Ways to Serve This Dish

  • 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

Substitutions

PaneerHalloumi cheese

Halloumi has a similar high melting point and fries beautifully

Chickpea flourRice flour plus cornstarch (equal parts)

Different flavor but still crispy

FlavorPantry

Test Kitchen Pick

Garam Masala

Helpful Pantry Staple

Why the spice blend matters

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.

  • Adds warmer depth quickly
  • Useful across curries, lentils, and vegetable dishes

If you are cooking Indian food more than once, garam masala is a practical pantry anchor.

Shop garam masala for this recipe

Tips & Storage

Pro Tips

  • Cut 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.

Storage

Best served immediately. Leftovers lose crispiness quickly.

Reheating

Re-crisp in a 400°F oven for 5 minutes or air-fry briefly.

Nutrition Facts

Per serving (0mg) · 4 servings

Calories210
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein10g
Carbohydrates14g
Fat13g
Fiber380mg
Sugar2g
Sodium4g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use store-bought paneer?
Yes, just make sure it is firm enough to slice without crumbling.
Can I stuff the paneer with something?
Yes, slit the paneer and stuff with a green chutney paste for extra flavor.

Explore More

More Indian RecipesMore AppetizerMore SnackVegetarian RecipesGluten-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

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.

View all recipes →

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