Paneer Pakora Recipe Masala Stuffed Crispy Paneer Pakoda

Paneer Pakora, also known as Paneer Pakoda, is a beloved Indian snack enjoyed by people of all ages. This deep-fried delight combines the creamy texture of paneer (Indian cottage cheese) with a spicy, flavorful coating, making it a perfect appetizer or tea-time treat. When stuffed with a flavorful masala mixture, these pakoras become even more irresistible. Whether you’re serving them as a party snack, enjoying them on a rainy day, or pairing them with a hot cup of chai, these crispy bites are sure to impress. In this post, I’ll take you through the recipe for Masala Stuffed Crispy Paneer Pakora, step-by-step.

Introduction
Ingredients
Step-by-Step Recipe
Tips for the Perfect Pakoras
Serving Suggestions
Variations
Health Considerations
Conclusion

1. Introduction

Paneer Pakora is a popular dish in North India, typically prepared during monsoons, festive occasions, or when guests arrive unexpectedly. The crisp golden exterior with the soft paneer inside creates a wonderful contrast of textures, making it one of the most popular snacks to prepare at home.

The stuffing of masala within the paneer adds an extra burst of flavor. While the classic pakoras are just batter-coated and fried, this version goes a step further by slicing the paneer and stuffing it with a flavorful spiced mixture. This makes it a bit more indulgent and special, and perfect for impressing guests or treating yourself.

2. Ingredients

For the Batter:

1 cup gram flour (besan)
¼ cup rice flour (optional, for extra crispiness)
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon carom seeds (ajwain)
A pinch of baking soda
Salt to taste
Water, as required (to make a thick batter)

For the Paneer and Stuffing:

250 grams paneer (cut into thick slices)
2 tablespoons coriander leaves (finely chopped)
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon garam masala
1 teaspoon chaat masala
1 teaspoon red chili powder (adjust to taste)
2 green chilies (finely chopped)
1 tablespoon ginger-garlic paste
A pinch of salt

For Frying:

Oil for deep frying

3. Step-by-Step Recipe

Step 1: Prepare the Paneer

Cut the Paneer: Start by slicing the paneer into thick rectangular pieces, about ½ inch thick. You can adjust the size depending on how big or small you want the pakoras.
Make the Slits: Gently cut a slit in the middle of each paneer slice to create a pocket. Be careful not to cut all the way through.

Step 2: Prepare the Masala Stuffing

Mix the Spices: In a bowl, combine the chopped coriander leaves, cumin powder, coriander powder, garam masala, chaat masala, red chili powder, green chilies, ginger-garlic paste, and salt.
Stuff the Paneer: Carefully stuff the masala mixture into the slit of each paneer slice. Ensure the stuffing is evenly distributed but not overflowing, as it may spill out while frying.

Step 3: Make the Batter

Combine the Dry Ingredients: In a mixing bowl, add gram flour, rice flour, turmeric powder, red chili powder, ajwain, and salt.
Add Water: Slowly add water while whisking to create a smooth, lump-free batter. The consistency should be thick enough to coat the paneer slices without dripping off.
Baking Soda: Add a pinch of baking soda to the batter just before frying. This helps make the pakoras light and crispy.

Step 4: Heat the Oil

Oil Temperature: Heat oil in a deep frying pan over medium heat. Ensure the oil is hot enough before adding the pakoras; otherwise, they will absorb too much oil and become soggy.
Test the Oil: Drop a small amount of batter into the oil. If it rises to the surface immediately and turns golden brown, the oil is ready for frying.

Step 5: Fry the Pakoras

Dip the Paneer: Take each masala-stuffed paneer slice and dip it into the batter, ensuring it is well coated on all sides.
Fry Until Golden: Carefully drop the coated paneer slices into the hot oil. Fry them in batches, making sure not to overcrowd the pan. Fry until the pakoras are golden brown and crispy on the outside, turning them occasionally to ensure even cooking.
Drain Excess Oil: Once fried, remove the pakoras from the oil and place them on a paper towel to drain any excess oil.

4. Tips for the Perfect Pakoras

Batter Consistency: The batter should be neither too thick nor too runny. A thick batter ensures that the paneer is well coated, while a runny batter can lead to uneven coating.
Hot Oil: Always fry the pakoras in hot oil, but not on high heat. Medium heat ensures the pakoras cook evenly without burning.
Rice Flour: Adding rice flour to the batter increases the crispiness. You can also substitute it with cornflour.
Serve Immediately: Paneer Pakoras are best served hot. If left for too long, they may lose their crispness.

5. Serving Suggestions

Paneer Pakoras are best served with a variety of chutneys. Here are some options:

Mint-Coriander Chutney: This fresh, tangy chutney made with mint leaves, coriander leaves, green chilies, and lemon juice complements the rich flavors of the pakora perfectly.
Tamarind Chutney: A sweet and tangy tamarind chutney adds a delicious contrast to the spicy pakoras.
Chili Sauce or Ketchup: For those who prefer a simpler condiment, tomato ketchup or chili sauce also works well with paneer pakoras.

Additionally, these pakoras pair wonderfully with a hot cup of chai (Indian tea), making them an ideal snack for rainy days or evening tea-time breaks.

6. Variations

Stuffing Variations: You can experiment with the stuffing by adding finely chopped vegetables like bell peppers or onions for added crunch. Another popular option is to mix grated cheese with the masala for an extra creamy bite.
Paneer Bhurji Pakora: Instead of slices, you can crumble the paneer and mix it with the masala for a paneer bhurji (scrambled paneer) stuffing.
Spicy Paneer Pakora: Add more green chilies and red chili powder to the stuffing for a spicier version.
Herb-Infused Batter: Mix finely chopped fresh herbs like cilantro and mint into the batter for extra flavor.

7. Health Considerations

While Paneer Pakoras are incredibly delicious, they are deep-fried, which makes them higher in calories and fat. If you’re looking for a healthier version, you can try the following tips:

Air-Fry or Bake: Instead of deep-frying, you can air-fry or bake the pakoras. Preheat the oven to 200°C (392°F) and bake for about 15-20 minutes, flipping halfway through. Similarly, air fry the pakoras at 180°C (356°F) for 10-12 minutes.
Use Low-Fat Paneer: Opt for low-fat paneer to reduce the calorie content.
Control Portions: As with any fried food, moderation is key. Serve smaller portions and balance them with healthier sides like salads or soups.

8. Conclusion

Paneer Pakoras are a flavorful, satisfying snack that brings together the creaminess of paneer with the warmth of Indian spices. When stuffed with masala, these pakoras become even more delectable, offering a perfect balance of crispiness and spice. Whether you’re making them for a festive occasion or just craving a savory snack, they are bound to be a hit.