Paneer pakora is an North Indian snack, and I’ve seen that many Indian restaurants in Europe serve them as starters. I tasted some in Odense, and wanted to make them by myself.
This recipe is for about 15-20 cubes of paneer (approx. 2 x 2 cm)
- 250 g of paneer, cut into smaller cubes (approx. 2 x 2 cm)
- 1 cup of gram flour
- 1 teaspoon of turmeric powder
- 2 teaspoon of chili powder (if you’re not into too spicy pakoras, use only 1 tsp.)
- ½ tsp of asafetida
- ½ tsp of garam masala
- Salt for taste
- ½ tsp of baking soda
- ½ to ¾ cup of water
- Oil for deep-frying
In a bowl, add the gram flour, turmeric powder, chili powder, asafoetida, garam masala, salt and baking soda. Mix it well.
Now add about ½ cup of water and mix it well. You can add more water to get a thick but smooth batter. Mix it well with a whisk and make sure there aren’t any lumps.
Heat up the oil in a frying pan.
Once the oil turns hot, start to dip the paneer cubes one by one in the batter and fry them in the oil. Make sure to fry only few at a time, so they won’t stick together. Note: While frying ensure the heat is only medium (or low).
Once the pakoras turn golden in colour and look crispy, remove them with a slotted spoon and transfer them onto some absorbent napkin to remove the excess oil.
Serve the paneer pakoras with tomato sauce, coriander sauce or chutney.