Masala Paneer Pakora is a favorite. Especially this one is yummy. It tastes great and it is so easy to make. Pakora recipe also called paneer pakoda is a flavorful and addictive Indian snack made with paneer or Indian cottage cheese.
‘Pakora’ is actually an Indian native term for fried fritters. You can also use this paneer in various different recipes like palak paneer pakora recipe, cheese paneer pakora, chilli paneer pakora, paneer bread pakora, chili garlic pakoras, Punjabi paneer pakora there are endless varieties of pakoras that you can make. You can make all kinds of crispy pakora from various vegetables such as potato, onion, eggplant, raw bananas, cauliflower, and so forth.
Make Paneer (cottage cheese) at home and add that spicy twist so that could enjoy it as finger food. An easy and simple procedure to prepare masala paneer using a basic ingredient – milk.
Homemade Paneer with a handful of spices and herbs to give it a beautiful flavour and colour from within. Uses ground black pepper, chilli flakes and fresh coriander leaves. However, you can customise your Homemade Paneer to your taste by using your favourite herbs and spices.
Made with fresh full cream milk to yield rich, creamy and soft paneer with the desired consistency. it can be used for almost all types of curries, deep-fried snacks and even for most milk desserts and Indian sweets. Use it fresh, just as it is for a melt-in-the-mouth texture, or deep-fry it to create a crispy, golden crust. It’s also a delicious addition to favourites like Masala Paneer Pakora and Chilli Paneer.
Serve Masala Paneer Pakora with green chutney and tomato ketchup. This makes a perfect evening snack.
How to make Pakora with Homemade Masala Paneer with detailed step-by-step photos and video.
Steps For how to make this Paneer Recipe:
For Masala (Grounded spices) Ingredients:
- 2 tsp Cumin seeds
- 2 tsp Coriander seeds
- 9-10 nos Black Peppercorns
- 2 tsp Fennel seeds
- Salt to Taste
- 2 tsp Red chilli flakes
For Making Paneer Ingredients:
- 3 litre Milk (Full Cream)
- 3-4 nos Green chillies(chopped)
- 1 tbsp Fresh coriander leaves (chopped)
- ½ cup Water with 2 tbsp Vinegar
- Grounded Spices
For Making Pakora Ingredients:
- 2 cups Gram Flour(Besan)
- 1 tsp Ajwain
- 2 tsp Coriander Powder
- 2 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 2 tsp Amchur (Mango Powder)
- Freshly made Masala Paneer
- Salt to taste
- Water as required
- Oil for frying
Prepare Grounded Spices
Set a pan on medium low heat, add all the spices and dry roast them until fragrant, remove it on plate and cool down to room temperature.
Transfer the roasted spice in mortar and pestle, further add a pinch of salt and red chilli flakes, grind it coarsely. You can also choose to do it in a grinder, but grind it coarsely, keep it aside to be used later.
Prepare Homemade Paneer
Set a deep base vessel on medium low heat, add milk, bring it to a boil while stirring in short intervals. Lower the flame and the grounded spices, freshly chopped green chillies and coriander leaves, stir well for 1-2 minutes.
In a separate bowl, add vinegar and water and mix together, add the mixture to the milk while stirring continuously, you’ll notice the milk has started to curdle, add the mixture slowly until the milk solids has separated completely.
Put a muslin cloth in a strainer and strain the curdled milk, lift the muslin cloth so the excess whey is separated, do not use hands as it is very hot. The whey is very nutritious preserve it and use it in kneading dough or can be a healthier substitute for veg stock.
Wash the paneer completely with fresh water to remove the sour taste of vinegar. Now, let the curled milk be the muslin cloth and fold the cloth, put a heavy object over it for at least 1 hour, so the milk solids come together and the excess whey is drained. Masala Paneer is ready.
In a mixing bowl, add the Gram Flour, ajwain, Turmeric powder, Red Chilli Powder, Coriander Powder, amchur powder and salt, mix it once and then add water slowly and gradually to make a semi thin batter, whisk well while adding water to ensure a lump free and smooth batter. Let the batter rest for 10-15 minutes.
Take the masala paneer block and cut in your desired shape, I’ve chosen to cut in cuboid and dip the paneer into the batter and coat well.
Deep fry the paneer pakoras in hot oil on medium high heat until crisp and golden brown in colour. Fry as many as you would wish to.
Note: If you want to make your pakoras to be a little crispier, you could wish to add ½ tsp soda and whisk well, it’s your personal choice.
Masala paneer pakora is ready to be served, serve it hot and crispy with green mint chutney or any dip of your choice.
Serve it and enjoy this during the evening time with your family over a great conversation.
Paneer recipes are one of the important and popular recipes for most vegetarians. These make for a great high tea snack and finger food for parties or special occasions.
Monsoon and pakoras go hand-in-hand in India. No one can resist eating these fried pakoras on a rainy day. There are wide varieties of pakoras prepared in Indian cuisine. Masala Paneer pakora is one of the popular variants made in many households and also sold in restaurants and street-side vendors.
To get started with this recipe, you can watch our Youtube video which we have prepared. You can make Masala Paneer Pakora step by step.
Summary for this Recipe:
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