Paneer Pakora (Cheese Fritters)
Paneer pakora are a bite size Indian snack or appetizer of fried cheese fritters. This pakora recipe is easy to make and great with chutney!
- 8 oz. paneer cheese
- ½ teaspoon kashmiri chili powder or chili powder of choice
- ½ teaspoon garam masala
- ½ teaspoon chaat masala optional
- ¼ teaspoon kosher salt
- 3 cups vegetable oil for frying
- 1 cup besan flour (See Note 1)
- 3 tablespoon rice flour
- 1 teaspoon fenugreek leaves
- ¼ teaspoon turmeric
- ¼ teaspoon kashmiri chili powder or chili powder of choice
- ¼ teaspoon sea salt or kosher salt
Optional Dips, for Serving
Add chili powder, garam masala, chaat masala and salt to a mixing bowl; whisk to combine.
Cut pakora into bite size cubes. Transfer to bowl of spices and toss to combine.
Add batter ingredients to a large mixing bowl and whisk to combine. Slowly incorporate ⅔ cup warm water, whisking to form a smooth batter.
Heat cooking oil in a shallow frying pan to 350°F.
Dip each paneer cube into the batter, gently shake off excess, and fry a few at a time until golden brown on all sides. Keep cooked pakoras warm on a tray in the oven.
Serve with pudina chutney, tomato chutney or other dipping sauce of choice.
- Besan flour is made from split yellow chickpeas that are very finely ground. Split chickpea flour is called besan in Hindi, but it is not exactly the same as traditional chickpea flour. That flour (also known as garbanzo bean flour) is made from a different type of chickpea, and the texture is more coarse.
For a similar flavor and and texture to besan, use a different legume flour. Good choices include lentil, fava bean, dal, or soybean flour.
Calories: 304kcal | Carbohydrates: 23g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 330mg | Potassium: 269mg | Fiber: 4g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 288mg | Iron: 2mg