Paneer Pakora

A chickpea crust that cracks under the teeth to reveal a warm, melting cheese heart. The smell of turmeric and fried chili promises a bold appetizer.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 497
• Protein: 25 g
• Carbs: 22 g
• Fat: 34 g

Ingredients

• 300 g paneer ( thick cubes )
• 150 g Chickpea flour ( sifted )
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 piece Garlic ( very finely minced )
• 1 pinch Gray sea salt
• 150 ml Mineral water
• 500 ml Peanut oil ( for frying )
• 1 tsp Ajwain seeds ( slightly crushed between palms )
• 1 tsp Chaat Masala

Instructions

1. Cheese preparation

   Cut the paneer into 2 cm thick rectangular blocks. The pieces should be uniform for even cooking.

2. Batter preparation

   In a mixing bowl, combine the chickpea flour, turmeric, chili powder, garam masala, ajwain seeds, minced garlic, and salt. Gradually pour in the mineral water while whisking until the batter coats the back of a spoon without lumps.

3. Coating and frying

   Heat the peanut oil in a sauté pan. Dip the paneer cubes into the batter to coat them well. Carefully place them in the hot oil (180°C). The oil should sizzle immediately around the fritter.

4. Coloring and finishing

   Flip the pakoras halfway through cooking. When the crust is golden brown and firm to the touch, remove them and drain on paper towels. Sprinkle generously with chaat masala before serving to add a touch of acidity.

Chef's tips

• Do not overcrowd the pan, otherwise the oil temperature drops and the fritter becomes greasy.
• The batter must be thick enough to stay on the cheese without running off immediately.

Storage

Eat immediately to preserve crispness. Not suitable for freezing.