Paneer Pakoras

  • prep time15 min
  • total time 50 min
  • serves 14

Pakoras are tasty fried fritters filled with a warm savoury filling, in this case Bal's filling is a smooth homemade paneer.

37 Ratings
Directions for: Paneer Pakoras



1 L whole milk

¼ cup vinegar


1 cup chickpea flour

1 Tbsp fenugreek leaves

¼ tsp paprika

1 Tbsp garam masala

pinch of salt and freshly ground pepper

2 Tbsp yogurt

¼ cup of water

2 Tbsp grapeseed oil

½ lb(s) paneer (recipe above)



1. Bring the milk to a boil in a large pot. Add the vinegar and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve (strainer).

2. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar or rice container. Let the water drain completely for 20 mins or even better, at least one hour, or overnight for a firmer paneer. Cut them up in pieces before dipping into the batter and frying.


1. Mix chickpea flour, spices and salt and pepper in a medium sized bowl and mix. Add yogurt and water and mix until a thick batter is formed. Add a little water if it seems too thick.

2. Heat the oil in a large non-stick pan over medium-high heat. Dip the paneer pieces into the batter and then carefully add to the hot oil, using tongs. Fry on each side for about 2 to 3 minutes until golden brown. Serve with chutney.

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