Paneer Pakodas | Sandwich Paneer Pakodas | पनीर पकोड़ा बनाने की विधि | How To Make Crispy Pakoda

Paneer pakoda, also known as cottage cheese fritters, is a popular Indian appetizer that never fails to tantalize taste buds. These crispy and flavorful bites are made by coating cubes of paneer (cottage cheese) with a spiced chickpea flour batter and deep-frying them to perfection. Whether you're hosting a gathering or simply craving a savory snack, paneer pakodas are a fantastic choice. In this video, we'll walk you through a delightful paneer pakoda recipe that will leave you craving for more.

Ingredients:

For the paneer pakodas, you'll need:

250g paneer (cottage cheese), cut into bite-sized cubes
1 cup chickpea flour (besan)
2 tablespoons rice flour (optional, for extra crispiness)
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon chaat masala
Salt to taste
Water, as needed, to make the batter
Oil, for deep frying
Fresh coriander leaves,
green chilly
Ginger
Instructions:

Prepare the Paneer:

Cut the paneer into bite-sized cubes and set aside.
Make the coriander chutney and apply to the cubes and sandwich it.

Make the Batter:

In a mixing bowl, combine chickpea flour, rice flour (if using), turmeric powder, cumin powder, garam masala, chaat masala, and salt.
Gradually add water to the dry ingredients, whisking continuously to create a smooth and thick batter. Ensure there are no lumps.
Heat the Oil:

Heat enough oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small amount of batter into the oil – if it sizzles and rises to the surface, the oil is ready for frying.
Coat and Fry:

Dip each paneer cube into the prepared batter, ensuring it is well-coated on all sides.
Gently place the coated paneer cubes into the hot oil, a few at a time, without overcrowding the pan. Fry until they turn golden brown and crispy. This should take about 3-4 minutes per batch.
Drain and Serve:

Once the paneer pakodas are cooked to a lovely golden hue, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Garnish and Serve:

Transfer the crispy paneer pakodas to a serving platter.
Sprinkle chopped fresh coriander leaves over the pakodas for a burst of freshness and color.
Serve the paneer pakodas hot, accompanied by lemon wedges for a tangy kick.
Tips:

For an extra crunch, you can add rice flour to the batter. It enhances the crispiness of the pakodas.
Adjust the spice levels according to your preference. If you like it spicier, increase the amount of red chili powder.
Ensure the oil is at the right temperature before frying. If the oil is too hot, the pakodas might brown quickly on the outside while remaining undercooked inside.
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