Panner Pakora Recipe

A tasty savoury snack origination from the nothern part of India sub continent and made with some paneer , cotage , hceese , filled with garlic chutney and batter fried this dish is a must at any Punjabi wedding . Adish wich is quick , simple and easy that can be prepared with in minutes and is an absolute treat for you taste buds due to the flavorful spices . Follow the recipe and let’s make Panner pakora recipe

Ingredients

500 Gram panner

1 Cup gram flour

2 Tablespoon rice flour

1/3 Tablespoon turmeric powder

1/3 Tablespoon red chili powder

1/3 Tablespoon asafoetida powder (hing)

1/4 No.s ENO fruit salt

As needed salt

1/3 Cup garlic whole peeled cloves

9-10 Dry red chilies

1 Tablespoon cumin seed

1 Lemon juice

1/5 Cup water for grinding

Step:1

Let’s make pakora batter . In a bowl add 1 cup gram flour (besan) , 2 tablespoon rice flour , 1/4 tablespoon turmeric powder , 1/3 tablespoon red chilies powder , 1/3 tablespoon asafoetida (hing) powder , 1/3 No.s ENO fruit salt mix it

Step:2

Then add water a little at a time and mix to make a thick coating batter the batter should be free of lump and should evenly coat the back of the spoon

Step:3

To make the garlic chutney in a grinder jar add 1/3 cup whole peeled garlic cloves , 9-10 dry red chilies , 1 tablespoon cumin seed , salt to taste , 1 lemon juice and 1/5 cup of water blend to make smooth chutney

Step:4

For the paneer pakora , slice 500 gram slab of paneer lengthwise into two . Appley the garlic chutney on both slices put them together like a sandwich

Step:5

Cut the paneer into 2 inch pieces and dip into the pakora batter ensure that paneer is well coated

Step:6

While preparing the paneer and chutney , take a kadai heat oil for deep fry

Step:7

Slide the coated panner pakora into the hot oil and deep fry on medium flame till golden brown and crisp . Remove from hot oil and place on kitchen paper to drain off excess oil . The paneer pakora is ready serve it and enjoy the paneer pakora

Video For Paneer Pakora

FAQs

1. What type of paneer works best

Best Choices:

• Fresh homemade paneer (soft & moist)

• Store-bought firm paneer (pat dry if watery)

• Tofu (for vegan version)

2. How to prevent pakoras from absorbing too much oil

• Use medium-hot oil (170-180°C)

• Double fry (1st cook, 2nd crisp)

• Drain on paper towel immediately

3. Can I make it without besan

 Alternatives:

• Rice flour + cornflour (1:1 ratio)

• Oats powder (healthier option)

• Rava (semolina) for crunch

4. Why do my pakoras break in oil

• Batter too thin (should coat paneer thickly)

• Paneer too moist (pat dry before dipping)

• Oil temperature too low

5. Best dipping sauces

• Classic: Mint-coriander chutney

• Spicy: Tamarind-date chutney

• Cool: Yogurt-dill sauce

6. How to keep them crispy longer

• Serve immediately

• Air-fry leftovers (5 mins at 180°C)

• Avoid stacking (creates steam)

Conclusion

Paneer Pakora is the ultimate vegetarian snack that combines soft cheese with a crispy golden coat. Perfect for rainy day cravings, party appetizers, or tea-time indulgence.