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Paneer Pakora


Paneer Pakoras are crunchy from outside and soft from within. They taste best when served piping hot and the cottage cheese gives a very delicious flavour to taste buds. With melt-in-the-mouth texture, these pakoras make a great snack, especially during monsoon. Here, Shavan’s shares the most traditional preparation of Paneer Pakoras, straight from the chefs in the restaurant’s kitchen.


Mains :

  • Paneer (cottage cheese) cubes – 1 ½ cups
  • Oil for deep-frying

To be mixed into dry powder :

  • Carom seeds – 1/4 tsp
  • Chilli powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Coriander – cumin seeds powder – 1/2 tsp
  • Dried mango powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Chaat masala – 1/2 tsp
  • Salt to taste

For the batter :

  • Bengal gram flour – 1 cup
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Asafoetida – 2 pinches
  • Hot oil – 1 tbsp
  • Chopped coriander – 2 tbsp
  • Baking soda, a pinch
  • Salt to taste
  • Water – ½ cup


  1. For the batter – Combine all the ingredients in a deep bowl and mix well. Keep aside.
  2. Combine the paneer and the prepared dry masala powder in a deep bowl and toss gently.
  3. Heat oil in a deep non-stick pan, dip each masala paneer cube in the batter and deep-fry on a medium flame till golden brown on all the sides.
  4. Drain on an absorbent paper.
  5. Serve hot.

Anardana-pudina chutney, mint-onion chutney or mint spicy lemongrass milk can go perfectly with this wonderful Indian snack. Paneer Pakoras is a perfect choice for high tea parties and can be served with refreshing masala tea.

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