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.
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.

Crispy Paneer Pakoda Fritters
- Total Time: 25 minutes
- Yield: 4-6 portions 1x
Description
Based on a secret recipe and fried twice, these paneer fritters come out extra crispy and delicious. A perfect appetizer served with a green chutney.
Ingredients
For the Paneer Pakoda
8 oz paneer, cut into cubes (225 g)
1 cup chickpea flour (besan)
2 tablespoons rice flour
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon ground coriander
1/2 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)
For the Mint Chutney
1 cup fresh mint leaves, tightly packed (20–25 g)
1/2 cup fresh coriander leaves, tightly packed (10–15 g)
1 small green chili (or to taste)
1/2 teaspoon cumin seeds
Juice of 1/2 lemon
Salt to taste
1–2 tablespoons water (as needed to blend)
Instructions
1. Make the Mint Chutney
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Rinse the mint and coriander leaves thoroughly under cold water.
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In a small blender or food processor, add mint leaves, coriander leaves, green chili, cumin seeds, lemon juice, and salt.
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Add 1 tablespoon of water and blend until smooth. Add a bit more water only if needed to help it blend.
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Taste and adjust salt or lemon juice. Transfer to a bowl and refrigerate until serving.
2. Prep the Paneer and Batter
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Cut the paneer into small cubes (about 1-inch pieces). Pat them dry with a paper towel.
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In a mixing bowl, combine chickpea flour, rice flour, turmeric, red chili powder, ground coriander, ajwain, and salt.
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Slowly whisk in water, a few tablespoons at a time, until you have a thick, pancake-like batter that coats the back of a spoon. It shouldn’t be too runny. Let the batter rest for 5–10 minutes.
3. Heat the Oil
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Heat neutral oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C). Use enough oil to allow the fritters to float and move freely.
4. Fry the Pakoras
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Dip each paneer cube into the batter, allowing any excess to drip off.
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Gently slide them into the hot oil. Fry in small batches to avoid overcrowding.
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Fry for 3–4 minutes, turning occasionally, until golden brown and crisp.
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Use a slotted spoon to transfer the pakoras to a plate lined with paper towels.
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Repeat with the remaining paneer.
5. Serve
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Serve the hot pakoras immediately with the chilled mint chutney on the side.
Notes
For a lighter texture, you can add a pinch of baking soda to the batter.
Ajwain (carom seeds) adds a subtle thyme-like flavor and helps with digestion. If unavailable, you can skip it.
Don’t overcrowd the pan or the temperature of the oil will drop and the fritters will absorb more oil.
The chutney can be made a few hours ahead. Cover and refrigerate.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 150g
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
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Good Afternoon, I was wondering, if another method than deep frying would also work. Like frying with just a bit of oil and on both sides in a pan on the stove. Thanks for your help!
Hi Erika, it definitely works. You may not get the same crispy edges, but it works and will be delicious.
I made these with firm tofu yesterday and they were absolutely frickin’ delicious. The chutney was amazing too, thank you!!
these are just perfect, just like I remember them from my childhood too!!
Hello, I tried this paneer pakoras recipe and it tastes just awesome. I also recommend everyone to try this at least one time you will love this.
Thanks for sharing such amazing paneer pakoras recipe.