Paneer Pakora Recipe: How to Make Cottage Cheese Fritters

Paneer pakora, also known as paneer pakoda, is a popular deep-fried appetizer or snack that originated in North India. The snack starts with slices or cubes of paneer, a soft cheese made from curdled milk, similar to cottage cheese. (Paneer is also known as “Indian cottage cheese.”) Chefs coat the cheese in gram flour, also known as besan, which is a type of chickpea flour. They then season the flour with ginger, garlic, and other spices, such as turmeric powder, chili powder, asafoetida, garam masala, paprika, and coriander. In more complex versions of the recipe, chefs stuff the pakoras with flavorful additions, such as green chutney, ketchup, or chaat masala powder.

This dish is one of many types of pakoras, which are spicy fritters made by coating vegetables, meats, or cheese with batter and then deep-frying them. Other popular pakoras include aloo pakora (made with potatoes), gobi pakora (made with cauliflower), methi pakora (made with fenugreek leaves), and pyaaz pakora (made with onions).

Making paneer pakora isn't difficult, but it can take a little practice to learn how to create fritters that are soft on the inside and crispy on the outside. Consider the following tips to turn out luscious, crispy homemade paneer pakoras, perfect for an afternoon or evening snack:

1. 1. Make different shapes with the paneer. You can use many knife cuts to prepare your paneer, outside of cubes or slices. Try cutting the paneer in creative shapes to add visual interest to the plate.
2. 2. Use cold water for a light batter. When adding water to the batter, use very cold water, and whisk it in a little at a time, so your batter is light and airy. The consistency of the batter is key to creating crispy paneer pakora. Follow the measurements exactly to avoid a thick batter or one that’s too watery and thin.
3. 3. Double-fry for added texture. Double fry your paneer pakoras if you like them extra crispy. Adding a tablespoon of rice flour or cornflour will create an extra crunchy crust.
4. 4. Try different spices. If you have access to ajwain or carom seeds, you can use them in place of the red chili powder in the batter recipe.
5. 5. Deep-fry for best results. Deep-frying produces the best pakoras, but you can make the snack in an air fryer for a healthy spin on the comfort food. When deep-frying, only cook a few pakoras at a time; if you place too many in the pan, they will come out soggy.