published Jan 21, 2022, updated Jun 12, 2024 Indian pakoras come in all shapes and sizes, filled with onions, potatoes, corn — anything you can imagine! But I love my cheese, so paneer pakora holds a special place in my heart even among all the drool-worthy snacks the country has to offer. Paneer is a great ingredient to add to your favorite Indian sauces and curries, like butter masala or tikki masala, if you don’t want to make the dish with meat. And because it’s non-melting, you can enjoy it fully as an Indian cheese fritter. Serve with either tomato or pudina chutney to pair the fried cheese with something fresh.
Recommended Tools
Shallow Frying Pan – A wide and shallow pan is most efficient for frying small items like paneer pakora. Digital Thermometer – Oil temperature is key for frying the perfect cheese fritter — or anything else, for that matter. Use a digital thermometer to ensure the oil reaches 350 degrees F before starting.
Storing and Reheating
Leftover fritters should be refrigerated in an airtight container. Stored properly, they will last for up to three days.
Paneer – Known lovingly as the “Indian squeaky cheese,” paneer is a soft, mild cheese with a springy texture. Halloumi (another non-melting cheese) or even tofu are your closest substitutes. Chili Powder – I make this paneer pakora recipe with Kashmiri chili powder, which is a milder seasoning used in Indian cooking. You can use any chili powder. Garam Masala – This iconic Indian spice blend will jazz up any cheese fritter! While there is no one recipe for it, my homemade blend is just the right balance of sweet and earthy. Chaat Masala – If desired, use chaat masala as well to add some brightness and tanginess to your paneer pakora. Batter – Besan Flour – This flour, made from split yellow chickpeas, is a common Indian ingredient. If it’s not common in stores near you, you can use any legume flour, such as lentil or soybean. Rice Flour – This secret ingredient in our paneer pakora recipe makes each Indian cheese fritter extra crispy! Fenugreek Leaves – This herb adds a mouthwatering, curry-like aroma. Turmeric – Earthy, peppery, and sweet. Cumin and curry powder are your best substitutes. Chili Powder – Use more Kashmiri chili powder or any chili powder you have on hand.
The best way to reheat an Indian cheese fritter is to throw it back into a preheated, oiled pan and briefly cook on each side until crispy. Love this recipe? Share it with the world on Pinterest.
