Crispy Paneer Pakoda
Crispy Paneer Pakoda is a popular Indian tea-time snack featuring soft paneer batons coated in a spiced gram flour batter and double-fried to golden perfection. Seasoned with chaat masala and fresh coriander, it delivers a crunchy exterior with a rich, tender interior.
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🍳 Cooking Flow
Cut paneer into rectangular batons. → Prepare a thick spiced besan and cornstarch batter. → Coat the paneer pieces evenly in the batter. → Double fry in hot oil until golden and crispy. → Toss with chaat masala and garnish with fresh coriander.
Cooking Steps
Brief Cooking Order
Cut paneer into rectangular batons. → Prepare a thick spiced besan and cornstarch batter. → Coat the paneer pieces evenly in the batter. → Double fry in hot oil until golden and crispy. → Toss with chaat masala and garnish with fresh coriander.
Introduction
Crispy Paneer Pakoda is a popular Indian tea-time snack featuring soft paneer batons coated in a spiced gram flour batter and double-fried to golden perfection. Seasoned with chaat masala and fresh coriander, it delivers a crunchy exterior with a rich, tender interior.
Step 1
Cut the paneer block into thick, uniform rectangular finger batons.
Step 2
In a mixing bowl, combine besan, cornstarch, chopped green chillies, crushed garlic, salt, turmeric powder, kitchen king masala, coriander powder, red chilli powder, and kasuri methi.
Step 3
Mix the dry ingredients together, then gradually add water while stirring to create a thick, smooth coating batter.
Step 4
Place the paneer slices into the batter and gently mix until each piece is thoroughly coated.
Step 5
Heat oil in a kadai over medium heat, then carefully drop the batter-coated paneer batons one by one into the hot oil.
Ingredients List
Important Notes
Double frying is the secret to achieving a long-lasting crispy exterior while keeping the paneer soft inside.
Adding cornstarch to the besan batter helps enhance the crispiness of the pakodas.
Ensure the batter has a thick consistency so it coats the smooth paneer slices without sliding off.
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