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Paneer paloda served on a plate

Paneer Pakoda Recipe

Golden, crispy paneer pakodas are the ultimate comfort snack - perfect with a hot cup of chai on any day. These spiced fritters combine creamy paneer with a crunchy, flavorful coating that's absolutely irresistible.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, Side Dish
Cuisine: Gujarati, Indian, vegetarian
Ingredients Equipment Method Video Notes

Ingredients
  

For the Pakodas:
  • 250 g Paneer cut into thick rectangular pieces
  • - 1 cup gram flour besan
  • 2 tablespoons - 2 tablespoons rice flour
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon carom seeds ajwain
  • - Salt to taste
  • 1/2 Cup water approximately
  • Oil for deep frying
For Garnish:
  • Fresh coriander leaves chopped
  • Chaat masala for sprinkling

Equipment

  • Kadai or deep frying pan
  • Mixing bowl

Method
 

Make the Batter:
  1. Sift gram flour into a bowl and add rice flour, red chili powder, turmeric, coriander powder, garam masala, carom seeds, and salt. Mix well. Gradually add water while whisking to create a smooth, thick batter that coats well. Rest for 10 minutes.
Prepare Paneer:
  1. Cut paneer into 2-inch rectangular pieces and pat dry with a kitchen towel.
Fry the Pakodas:
  1. Heat oil in a deep pan over medium heat. Dip each paneer piece in batter, ensuring complete coating. Fry 4-5 pieces at a time until golden brown and crispy, about 3-4 minutes per batch. Turn occasionally for even browning.
Serve:
  1. Drain on paper towels and immediately sprinkle with chaat masala and fresh coriander. Serve hot.

Video

Notes

The key is getting the right batter consistency - thick enough to coat well but not heavy. Test the oil temperature with a drop of batter; it should sizzle and rise immediately. For extra flavor, marinate paneer pieces with salt and chaat masala for 15 minutes before coating.