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.