If you're a fan of Indian snacks, you're in for a treat. Today, I'm sharing my all-time favorite recipe for Paneer and Onion Pakora. These crispy, golden fritters are perfect for tea-time snacks, family gatherings, or even as an appetizer for your next dinner party. Let's dive into this step-by-step guide and learn how to make Paneer and Onion Pakora at home.
Paneer Pakora recipe with a twist of onion pakoda which we call "Panion Pakoda". Is that even a name! But when you combine your two favourite Pakoda recipe, Paneer pakora and Onion Pakora you get Panion Pakora. I promise it is double the fun. Crispy Onion pokoda outside and soft and creamy Indian Paneer Pakora inside and it is SO good.
This is a variation of crunchy and spicy onion bhajia. Call them bhajia, bhujia or bhajiya, these deep-fried paneer onion pakoda are sure to tickle your taste buds.
What is Paneer and Onion Pakora?
Paneer and Onion Pakora is a popular Indian snack made by dipping slices of paneer (Indian cottage cheese) in a seasoned chickpea flour and and thinly sliced onion batter and deep-frying them until crispy. The result is a delicious, crunchy snack that's hard to resist.
Ingredients for Paneer and Onion Pakora
To make the best Paneer and Onion Pakora, you'll need the following ingredients:
- 200 grams of paneer, cut into cubes
- 1 large onion, thinly sliced into rings
- 1.5 cup of chickpea flour (besan)
- ½ teaspoon of turmeric powder (haldi)
- ½ teaspoon of red chili powder (lal mirch)
- ¼ teaspoon of baking soda
- Salt to taste
- Green chillies
- mint leaves
- Water, as needed to make the batter
- Oil for deep frying
- Pakoda Masala: Pound together, 1tsp coriander seeds, cumin, fenugreek seeds, black pepper
How to Make Paneer and Onion Pakora: Step-by-Step Guide
Here's how you can make crispy Paneer and Onion Pakora at home:
- Prepare the Paneer and Onions:
- Cut the paneer into bite-sized cubes.
- Slice the onion into thin rings and separate the layers.
- sprinkle salt over onions and keep aside.
- Prepare the Batter:
- In a mixing bowl, add chickpea flour, carom seeds, cumin seeds, turmeric powder, red chili powder, garam masala, baking soda, and salt.
- Gradually add water and whisk to make a smooth, thick batter. The batter should be of coating consistency.
- add sliced onions and mix well.
- Coat the Paneer and Onions:
- Dip the paneer cubes into the onion gram flour batter, ensuring they are well-coated.
- Fry the Pakoras:
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully drop the batter-coated paneer cubes and onion rings into the oil.
- Fry them until they turn golden brown and crispy, turning occasionally for even cooking.
- Use a slotted spoon to remove the pakoras and drain them on paper towels to remove excess oil.
- Serve Hot:
- Serve the Paneer and Onion Pakora hot with your favorite chutney or sauce. They pair wonderfully with mint chutney or tamarind sauce.
Tips for Making the Best Paneer and Onion Pakora
To ensure your Paneer and Onion Pakora turn out perfectly crispy and delicious, here are some handy tips:
- Consistency of Batter: The batter should be thick enough to coat the paneer and onions but not too thick. Adjust the water quantity accordingly.
- Oil Temperature: The oil should be hot enough to fry the pakoras quickly, but not too hot that they burn. Test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface.
- Frying in Batches: Fry the pakoras in small batches to avoid overcrowding the pan. This ensures even cooking and crispiness.
- Serving Fresh: Paneer and Onion Pakora are best enjoyed fresh and hot. They tend to lose their crispiness if left out for too long.
Variations of Paneer and Onion Pakora - Panion Pakoda
If you want to experiment with your Paneer and Onion Pakora recipe, here are some variations you can try:
- Spicy Pakora: Add finely chopped green chilies to the batter for an extra kick.
- Herb-infused Pakora: Mix in chopped cilantro or mint leaves into the batter for a refreshing flavor.
- Cheese Pakora: Add grated cheese to the batter for a cheesy twist on the traditional recipe.
- Mixed Vegetable Pakora: Combine paneer and onions with other vegetables like potatoes, spinach, and cauliflower for a mixed vegetable pakora.
Frequently Asked Questions
Q: Can I make Paneer Pakora without onions? A: Absolutely! If you prefer, you can make plain Paneer Pakora by omitting the onions and using just paneer cubes.
Q: Can I use store-bought paneer for this recipe? A: Yes, store-bought paneer works perfectly for this recipe. Just make sure to cut it into even-sized cubes for uniform cooking.
Q: How can I make the pakoras spicier? A: To make spicier pakoras, you can increase the amount of red chili powder or add finely chopped green chilies to the batter.
Q: Can I bake the pakoras instead of frying them? A: While traditional pakoras are deep-fried, you can try baking them for a healthier version. Preheat your oven to 400°F (200°C), place the batter-coated paneer and onion rings on a baking sheet, and bake until golden and crispy.
Q: What chutneys pair well with Paneer and Onion Pakora? A: Paneer and Onion Pakora taste delicious with mint chutney, tamarind chutney, or even a simple ketchup.
Healthier Alternatives for Paneer and Onion Pakora
If you're looking for a healthier alternative to deep-fried Paneer and Onion Pakora, consider the following options:
- Air-Fried Pakora: Use an air fryer to cook the pakoras with minimal oil. They will be just as crispy and delicious.
- Grilled Pakora: Skewer the batter-coated paneer and onions and grill them for a smoky flavor and a healthier option.
- Baked Pakora: As mentioned earlier, bake the pakoras in the oven for a healthier twist.
Storing and Reheating Paneer and Onion Pakora
Paneer and Onion Pakora are best enjoyed fresh, but if you have leftovers, here's how you can store and reheat them:
- Storing: Place the leftover pakoras in an airtight container and refrigerate for up to 2 days.
- Reheating: To reheat, preheat your oven to 350°F (175°C) and bake the pakoras for about 10 minutes or until they are heated through and crispy.
How to serve It
Sprinkle the pakoda with some chaat masala before serving and dip in tangy green chutney. You can also serve some tomato ketchup … but for me, Pakoda with green chutney and unlimited cups of chai is an ultimate thing during the rainy season.
And It’s not just for the snack! You can pack pakoda even in the lunch box or turn it into a go-to dish when you have sudden guests at your home. Sandwich them in toasted and buns like Vada pav and you have a filling Indian desi burger in a jiffy. They won’t disappoint ever, totally a lifesaver!
There you have it! A detailed and exhaustive guide on how to make the best Paneer and Onion Pakora at home. With this recipe, you can enjoy crispy, flavorful pakoras that are perfect for any occasion. Remember, the key to great pakoras is in the batter and the frying technique. Follow these steps, and you'll have a snack that's sure to impress your family and friends.
More Such Recipes
- Unique Panion Pakora
- Methi Pakora Recipe
- Methi Na Gota - Gujarati Pakora
- Corn Pakoda
- Air Frier Methi Pakora
- Stuffed Paneer Pakora
- Aloo Pakora
- Unique Egg Pakora Recipe
- Best Pakora Recipe Collection
- Bread Pakora Recipe
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📖 Recipe
Paneer Onion Pakoda recipe
Ingredients
- 250 gram onion thinly sliced
- ½ teaspoon turmeric powder haldi powder
- 1 teaspoon kashmiri red chilli powder
- 1 teaspoon coriander powder dhania powder
- 1 whole green chilli chopped
- Coriander leaves chopped
- 150 gram besan gram flour
- 200 gram paneer Cottage cheese
- Salt to taste
- Water as required
Instructions
- Take thinly sliced onion in a bowl. Spread the layers of onion.
- Add 1 teaspoon kashmiri chilli powder, ½ teaspoon turmeric powder, chopped green chilli, 1 teaspoon coriander powder, chopped coriander leaves and salt to taste.
- Mix it well so that the spices are well coated in the onion.
- Add 150 gram of besan ( gram flour ) in a mixing bowl. Add enough water to make a thick batter.
- Allow the batter to stand for 5 minutes.
- Now, the batter is ready. Meanwhile, heat up the oil for deep frying.
- Take 200 grams of paneer cubes.
- Coat the paneer cubes with onion pakora batter properly.
- Deep fry the batter coated paneer pakora in the hot oil till they turn golden brown and crisp. Drain them on a towel to remove extra oil.
- When cooked, sprinkle some chaat masala and coriander leaves over the pakoda.
- Serve them hot with tomato ketchup / green chutney and hot steaming cup of tea.
Video
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Atika Tanwar says
This seems a perfect tea time snack.
Nivedita says
Novel recipe