Masala Paneer Pakora Recipe

Masala Paneer Pakora is a popular Indian snack featuring cubes of paneer coated in a spiced gram flour batter and deep-fried until golden and crisp. The batter is seasoned with aromatic spices like cumin, chili powder, and chaat masala, giving the pakoras a flavorful kick. Soft on the inside and crunchy on the outside, these bite-sized treats are often served with mint chutney or tangy tamarind sauce. Perfect for rainy days, parties, or as a tea time snack, Masala Paneer Pakora is a deliciously indulgent vegetarian favorite , without wasting the time let’s make the delicious masala paneer pakora

For Masala Ingredients

2 Tablespoon cumin seeds

2 Tablespoon coriander seeds

9-10 NOS black peppercorns

2 Tablespoon fennel seeds

1 Tablespoon salt

2 Tablespoon red chili flakes

Step:1

Set a pan on medium low heat , add all the spices and dry roast them until fragrant ,remove it on plate and cool down to room temperature . Transfer the roasted spice in mortar and pestel , further add a pinch of salt and red chili flakes , grind it coarsely . You can also choose to do it in a grinder , but grind it coarsely , keep it aside to be used later

Ingredients For Paneer

3 liter milk

Grounded spices

3-4 NOS green chilies (chopped)

1 Tablespoon fresh coriander (chopped)

2 Tablespoon vinegar + 1/2 cup water

Step:1

Set a deep base vessel on medium low heat add milk , bring it to a boil while stirring in sort intervals . Lower the flame and the grounded spices , freshly chopped green chilies and coriander leaves , stir well for 1-2 minutes

Step:2

In a separate bowl , add vinegar and water and mix together , add the mixer to the milk while stirring continuously , you’ll notice the milk has started to curdle , add the mixture slowly until the milk solids has separated completely

Step:3

Put a muslin cloth in a strainer and strain the curdled milk , lift the muslin cloth so the excess whey is separated , do not use hands as it is very hot . The whey is very nutritious preserve it and use it in kneading dough or can be a healthier subsittute for veg stock

Step:4

Wash the paneer completely with fresh water to remove the sour taste of vinegar . Now let the curled milk be the muslin cloth and fold the cloth , put a hevy object over it for at least 1 hour , so the milk solids come together and the excess whey is drained . Your masala paneer is ready

For Making Pakora Ingredients

2 Cup gram flour

1 Tablespoon ajwain

2 Tablespoon dhaniya powder

2 Tablespoon red chili powder

1/2 Tablespoon turmeric powder

2 Tablespoon amchur powder

Salt to taste

As needed water

Freshly made paneer

Oil for frying

Step:1

In a mixing bowl , add the gram flour , ajwain , turmeric powder , red chili powder , dhaniya powder , amchur powder and salt , mix it once and then add water slowly and gradually to make a semi thin batter , whisk well while adding water to ensure a lump free and smooth batter

Step:2

Let the batter rest for 10-15 minutes . Take the masala paneer block and cut i your desired shape , i’ve cosen to cut in cuboid and dip the paneer into the batter and coat well . Deep fry pakoras in hot oil on medium high heat until crisp and golden brown in colour . Fry many as you would wish to

Step:3

Your masala paneer pakora is ready to be served , serve it hot and crispy with green mint chutney or ketchup or any dip of choice . Serve it immediately and enjoy this during the evening time with your family over a great conversation

Masala Paneer Pakora Recipe