Life Without Alu?: Paneer Pakore (Fresh Cheese Fritters)

I have been raiding my freezer in the hope of trying different recipes and I found half a block of Paneer. I kept it on the kitchen counter and kept thinking of ways to use it. Finally decided to make Paneer Pakores. Super easy to make and goes great as an appetizer or as a side with rice and dal! Reheat in the air fryer on the warm mode (200 F) for 4-5 minutes.

To make the batter, I added a pinch of Baking Soda, Asafoetida, Carom seeds, Garam Masala, Ginger Powder, Cumin powder, Salt and some Chaat Masala in the Besan. I cut the Paneer in small cubes, dipped them in the batter and deep fried them. You can season the paneer as well with the same spices (or not). You can also add some sliced onions for more flavor.

Prisha loved these Pakoris! The paneer was pillowy soft underneath the warm crispy besan layer. These are an instant hit with kids. They like the flavor of spices with the sweet paneer. Perfect to serve at parties too. Serve these delicious pakoras with cilantro chutney or ketchup.

Although paneer is fresh cheese, it is quite firm in its texture and can be deep fried without it melting all over the pan. It is warm and hot here in Kansas but we are expecting some nice cool rain to come soon and whenever it rains, I will be ready with these pakoras and a cup of hot tea.

For frying these pakoras, you can use canola or vegetable oil, whichever you prefer or have at home. I like using grapeseed oil because it has high amounts of polyunsaturated fat and vitamin E. Grapeseed oil is low in most nutrients, but high in omega-6 fatty acids. It is extracted from grape seeds, a byproduct of winemaking. Grapeseed oil contains more vitamin E than other oils like olive oil, which can contribute to a healthy diet. I also like using grapeseed oil because it doesn't have any flavor or aroma of its own, thus making it very neutral and perfect for deep frying.

Use any oil of your liking, these Paneer pakores will taste amazing nevertheless. Try them with a cup of hot tea and hari dhania (green cilantro) chutney. Enjoy!

Ingredients:

Baking Soda - a pinch
Hing (Asafoetida) - ¼ teaspoon
Ajwain (Carom Seeds) - ¼ teaspoon
Garam Masala - ½ teaspoon
Ginger Powder - 1 teaspoon
Cumin powder - 1 teaspoon
Salt - 1 teaspoon
Chaat Masala - 1 teaspoon
Besan (Gram Flour) - 1 cup
Paneer (Fresh Cheese) - 2 cups, cut into small cubes
Grapeseed Oil - 2 cups

Tip: Cut the Paneer in small cubes and then drop the cubes individually in the batter and then in the wok to create that perfect pillowy texture and size. Soft and small is the way to go for these pakoras.

Seasoning: I like seasoning the Paneer cubes before putting them in the batter.

Take a medium sized bowl and put the ¼ teaspoon of Garam Masala, ½ teaspoon each of Salt, Chaat Masala, Ginger Powder and Cumin powder in it. Mix everything together.
Add the Paneer cubes in it and toss to coat them evenly.
Transfer to the fridge for an hour.

Directions:

Make the batter by mixing the Besan, Baking Soda, Hing, Ajwain, ¼ teaspoon of Garam Masala and ½ teaspoon each of Salt, Chaat Masala, Ginger Powder and Cumin powder in it. Whisk to mix everything together.
Gradually add about half cup of water in it. Make a smooth batter and put it aside. To ensure that there are no lumps in the batter I whisk the batter continuously while adding water.
Heat Oil in a wok over medium high heat.
Add a couple of Paneer cubes in the batter. Coat them on all the sides with a spoon.
Carefully drop the Paneer cubes one by one in the wok.
Add only a couple of Paneer cubes at a time and do not over crowd the wok. Keep an eye on the color and temperature.
Keep frying the pakoras till they are light golden brown in color.
Remove from the wok using a spider spoon and place them on a plate lined with paper towels.
Serve hot with ketchup or Dhania chutney and a cup of tea.