Paneer Pakoras are a quick evening snack that has a lovely crispy texture with a moist, soft paneer within. Mainly made with paneer and gram flour, this delicious paneer pakoda comes together under 30 minutes and is sure to become your favorite.
And the best part about these paneer pakoras is that I have layered a filling in them too, to make them really ‘chatpata’. Do watch the video to also learn a simple trick to ensure that the gram flour coating sticks to the paneer pieces and doesn’t slide off when you drop them in hot oil.
With the monsoons in full swing and the typical Bangalore weather, who doesn’t like to watch the rain while sipping on some chai and munching on crisp pakoras? Ahh, the simple pleasures of life!
Chatpata Paneer PakodaCourse: SnacksCuisine: IndianDifficulty: Easy
Chatpata paneer pakora – perfect with your chai!
- For the pakora
Paneer – 400 gms
Green Chutney – as needed
Oil – for frying
Besan – 2 tbsp
- For the batter
Besan/Gram Flour – ½ cup
Rice Flour – 1 tbsp
Ajwain/Carrom Seeds – ¼ tsp
Chilli Powder – 1 tsp
Turmeric Powder – ¼ tsp
Chaat Masala – ½ tsp
Amchur Powder – ¼ tsp
Crushed Kasuri Methi – ¼ tsp
Hing – 1/8 tsp
Salt – ¼-½ tsp
Water – as needed, to make a thick batter of dropping consistency
- Slice the paneer into pieces. Apply some green chutney on half the slices and cover it with the other half to make paneer sandwiches.
- Heat oil in a kadai. While the oil is heating up, prepare the batter. In a bowl, add the besan, rice flour, ajwain, chili powder, turmeric powder, chaat masala, amchur powder, kasuri methi, hing and salt.
- Mix this all together. Add water little by little to make a thick batter of dropping consistency.
- Dip the paneer sandwiches in some besan to dust it all over and then dip them into the prepared batter.
- Add this to the hot oil and fry on medium heat till it’s a golden-brown color all over. Take it out from the oil and let it drain on a tissue paper to remove any excess oil. Serve hot with some ketchup or chutney.