This popular Indian snack is totally irresistible. Pieces of tender paneer are batter fried to a crispy, crunchy golden brown.
Course Appetizer Recipes
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Calories 296kcal
Author Robin Donovan
Ingredients
½poundpaneer cubes or batons
1cupbesangram flour
1tablespooncornstarch or rice flour
½teaspoonchaat masala
¼teaspoonground turmeric
¼teaspoonground Kashmiri chili
½teaspoonsalt
1teaspoonbaking soda
1cupwater
Oil for frying
Instructions
In a large bowl, combine the besan, cornstarch, chaat masala, turmeric, chile powder, salt, and baking soda, and stir to mix. Add the water and stir until well combined and smooth. The batter should be about the consistency of a thin pancake batter.
Fill a heavy-bottomed saucepan with about 3 to 4 inches of oil and heat over high heat.
When the oil begins to shimmer, reduce the heat to medium.
Dunk the paneer pieces into the batter to coat them well and then drop them into the oil. Cook in batches to avoid crowding the pan.
Cook the pakora in the hot oil for about 6 to 8 minutes, turning as needed, until dark golden brown.
Transfer the cooked pakoras to a paper towel-lined plate to drain. Sprinkle chaat masala if desired.
Serve hot.
Notes
You can sprinkle with chaat masala and/or chopped cilantro for serving.