Crispy Paneer Pakoda Fritters

Name: Crispy Paneer Pakoda Fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 8 oz paneer, cut into cubes (225 g); 1 cup chickpea flour (besan); 2 tablespoons rice flour; ½ teaspoon turmeric powder; ½ teaspoon red chili powder; ½ teaspoon ground coriander; ½ teaspoon carom seeds (ajwain); Salt to taste; Water as needed to make a thick batter; Neutral oil for deep frying (such as sunflower or canola); 1 cup fresh mint leaves, tightly packed (20–25 g); ½ cup fresh coriander leaves, tightly packed (10–15 g); 1 small green chili (or to taste); ½ teaspoon cumin seeds; Juice of ½ lemon; Salt to taste; 1–2 tablespoons water (as needed to blend)

Based on a secret recipe and fried twice, these paneer fritters come out extra crispy and delicious. Serve with a green mint chutney.

bySapana Behl

Jump to Recipe

Paneer pakoda are crispy, golden fritters that turn simple cottage cheese into something addictive. This particular recipe comes from “Billu de Mashoor Pakode,” a legendary shop in Bahadurgarh on the Haryana-Delhi border that’s famous throughout the region.

We used to drive there on weekends just for their pakoda platters, waiting in line for at least an hour because everyone knew they were worth it. What made them special? They double-fry everything – first to cook through, then again to get that incredible crispy exterior that stays crunchy even after it cools down.
Getting the actual recipe was another story. The main halwai refused to share his secrets, but one of the serving boys was more helpful. His explanation? “Ye masla wo masala aur do baar fry karo and pakoda ready” – basically “this spice, that spice, and fry twice.” Not exactly detailed, but it turns out that’s really all there is to it.

The double-frying technique is what transforms these from good to unforgettable. The first fry cooks the gram flour batter and sets the shape. The second fry creates that golden, shatteringly crisp coating that makes the perfect contrast to the soft paneer inside.

The batter itself is straightforward – gram flour mixed with spices and just enough water to coat the paneer cubes. The key is getting the consistency right: thick enough to cling to the cheese but not so thick that it becomes doughy. And yes, you really do need to fry them twice. It seems like extra work until you taste the difference.

These pakodas are best eaten hot, straight from the second frying, with mint chutney and a cup of chai. They’re the kind of snack that makes you understand why people would wait in line for an hour, and why some recipes are worth traveling for.

Step by Step Guide to Making Crispy Paneer Pakoda Fritters

1. Prepare the Chutney

In a blender or small food processor, combine mint, cilantro, green chili, ginger, cumin powder, salt, and lemon juice.

Add 1 tablespoon water and blend until smooth. Add more water as needed to reach desired consistency.

Taste and adjust salt or lemon juice if needed. Transfer to a small bowl and refrigerate until serving.

2. Make the Pakoda Batter

In a large mixing bowl, whisk together chickpea flour, rice flour, turmeric, red chili powder, carom seeds, and salt.

Gradually add water while whisking until you get a thick, smooth batter that coats the back of a spoon. Avoid lumps.

3. Heat the Oil

In a deep pan or wok, heat 2–3 inches of vegetable oil over medium heat until it reaches 350°F (175°C).

To test, drop a bit of batter in—if it sizzles and rises immediately, the oil is ready.

4. Fry the Paneer

Dip each paneer cube into the batter, coat well, and gently place into the hot oil. Fry in batches to avoid overcrowding.

Cook for about 3–4 minutes, turning occasionally, until puffed and golden on all sides.

Remove with a slotted spoon and drain on paper towels.

5. Serve

Serve the hot paneer pakodas with the chilled green mint chutney on the side.

Crispy-Paneer-Pakoda-Fritters

Paneer Pakoda Fritters FAQ

Can I make these pakoras with tofu instead of paneer?
Yes, firm tofu works well as a substitute for paneer. Pat it dry and follow the same method.

Is there a gluten-free option?
The recipe is already naturally gluten-free since it uses chickpea and rice flour. Always double-check labels if you’re sensitive.

Can I bake the pakoras instead of frying them?
Baking won’t give the same texture, but you can try baking at 400°F on a greased sheet for 20–25 minutes, flipping halfway through.

Can I store leftovers?
They’re best fresh, but you can reheat them in a hot oven (or air fryer) for 5–7 minutes to bring back some crispness.

How spicy is the chutney?
It depends on the green chili used. Start with a small one and adjust to taste. You can also remove the seeds for a milder version.

What oil is best for frying?
Use a neutral oil with a high smoke point like sunflower, vegetable, or canola oil.