Ingredients : Paneer (say around 15 pieces), Refined or Sunflower Oil, Cornflour, Riceflour, Pepper Powder, Chilli Powder, Gramflour(Besan), Onions, Chilli (optional)

Preparation Time : 20 mins

  • Cut the paneer into square pieces.
  • Take cornflour and gramflour(besan) in 2:1 ratio in a bowl. Add salt and chilli powder to the mixture as per taste. Mix it all with a spoon.

  • Make a paste of water and the mixture in the previous step. Don’t make the paste too thick or too thin.The paste should be just so much that it sticks to the paneer well.

    Add little by little water at a time so that you donot make the mixture watery at one go. Also if the mixture somehow becomes very thin then you can add some more besan and cornflour to bring back the required consistency or thickness.

  • Dip the paneer pieces in the paste and let the paste stick well to surface of the paneer.
  • Take 3 big table spoon of rice flour and one small tablespoon of pepper. Mix and spread it in a plate.
  • Take the paneer out of the paste and coat it with the rice flour and pepper mixture. This mixture will make the paneer pakora crunchier.
  • Take a cooking pot and pour some refined oil in it.

  • After the oil is heated, fry the coated paneer till it gets a golden yellow colour and serve it hot.

    You can remove the extra oil from the pakoras by pouring out the pakoras in a kitchen tissue (donot use a newspaper or any paper with some text printed). It will soak the excess oil.

  • People who prefer more spicy, can finely chop onions and green chilli over the pakora’s and also add some chat masala to give it a more spicer feel.

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