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Slice 125 to 150 grams of paneer into cubes or square
Add 1 cup besan into a mixing bowl or vessel.
Chop the paneer into cubes or squares.
Next add 1 pinch turmeric powder, 1 to 2 pinches red chili powder, 1 to 2 pinches garam masala powder, 1 pinch asafoetida, ½ teaspoon carom seeds and salt. Mix well.
Pour ⅔ to ¾ cup water and mix well.
Use a wired whisk to mix the batter. Make a thick flowing smooth batter without any lumps. You have to add water as required to make this thick flowing smooth batter.
Heat mustard oil for deep frying in a kadai or pan.
When the oil becomes hot, add the batter coated paneer cubes gently in medium hot oil.
When one side is lightly golden, gently flip the pakoras. Continue to fry the pakoras till golden and crisp on medium flame.
Remove the pakoras with a slotted spoon. Drain them on paper towels to remove excess oil.
Serve hot paneer pakora sprinkled lightly with some chaat masala with coriander chutney or tomato sauce.