Paneer Pakora

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Last Updated on June 8, 2023 by Chef Mireille

Paneer Pakoda

Blogging Marathon #24
Theme: Cooking from a Restaurant Menu

After doing the Pakoda Masti a few months ago, this is one Indian food I am now very comfortable with and since I love paneer, I selected Paneer Pakora as the next item to do off of Akbar’s menu.

Paneer Pakora

(click here for printable recipe)
Serves 4
14 oz. paneer, cut into large cubes
2 teaspoons ginger garlic paste
1 cup besan/ chickpea flour
2 teaspoons dhania-jeera powder (or 1 teaspoon ground cumin and 1 teaspoon ground coriander)
1/2 teaspoon red chile powder (cayenne pepper)
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard
1 1/2 teaspoons salt, or more, to taste
3/4 cup + 1 tablespoon water
Oil, for deep frying

Cut paneer into large cubes.
In a bowl, combine spices, ginger garlic paste and flour.  Add water and mix to make a smooth batter.  Add paneer pieces and toss until paneer is evently coated with the batter.
Heat oil to 350 F.
Drop the paneer pieces, one at a time, into the hot oil.  Fry until golden brown.
Remove and drain on paper towels.

Serve with your favorite chutney.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24

Don’t forget to try some of my other pakora recipes:

Chef Mireille 
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Reader Interactions


  1. I've had tons of Paneer Pakodas while growing up in Delhi and there they slice their paneer thin and put spice green chutney between two slices of paneer (like a mini sandwich) before frying them in batter. It is always served with tamarind sweet and sour chutney.

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