Photograph of the finished Paneer pakora

India · Phô mai paneer nhúng bột chiên

Paneer pakora

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 2.6 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 1.1 lb
  • Photograph of Red chilli powder Red chilli powder 1.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Edible flowers Edible flowers 0.4 oz
  • Photograph of Chaat masala powder Chaat masala powder 1.1 oz
  • Photograph of Baking powder Baking powder 0.6 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Lime Lime 4

Method

  1. 1 Cut paneer into 1.5 cm thick strips and pat them completely dry.
  2. 2 Wet pancakes are made by the batter sliding down the pan; drying them thoroughly is the first step.
  3. 3 Mix besan chickpea flour with turmeric, chili powder, asafoetida, and baking powder to form a thick paste.
  4. 4 The paste must be so thick that it clings to the paneer, not just dripping.
  5. 5 Dip each stick in oil at 175 degrees and fry for 2 minutes.
  6. 6 Fry quickly because paneer doesn't need to be fully cooked; overcooking will cause the cheese to melt and the crust to crack.

With an appliance

  • Air fryer 28 min

    Replace step 5: spray oil evenly, then heat in a hot air oven at 195 degrees for 8 minutes; the batter will be drier than frying in oil.

Start cooking