Paneer Kebab Pakora

Recipe by
Total Time:
45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Paneer Recipes from  

How do you make a boring, dull rainy evening perfect? With Paneer Kebab Pakora of course - the king of all snacks that are good and fried. Eating this hot paneer snack with a cup of tea or coffee and watching the rain outside the window is the ultimate monsoon dream! 

A North Indian, vegetarian pakora which is loved by adults and kids alike, this appetizer/starter recipe is made by frying paneer wonderfully marinated in a gram flour batter. This lip-smacking pakora recipe also works well for high teas, kitty parties and just informal get-togethers. 

How to make this Paneer Pakora snack? First, you need to marinate the paneer in a gram flour batter, which is the pakora batter, containing condiments and spices such as pepper, salt, ajwain, turmeric powder and chilli powder along with a little water for around half an hour. Deep fry the marinated pieces in oil and set them aside to drain the oil from them. After that, saute onions and tomatoes with cumin and mustard seeds and pour this cooked mixture over the paneer to give it that extra tasty kick. 

Serve this delicious, hot Paneer Kebab Pakoras with tomato ketchup, mint chutney or any other chutney of your choice and watch them disappear!

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 1/2 kg - Paneer, cut into long pieces
  • 1/2 cup- Gram flour/ besan
  • 1/2 tsp - Chilli powder
  • 1/2 tsp -Turmeric powder
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - Mustard seeds
  • 1/2 cup- Finely chopped tomatoes
  • 1/2 cup - Chopped onions
  • Salt to taste
  • 5 tbsp - Olive oil
  • oil for deep frying
  • 1/2 tsp -Pepper powder
  • 1/4 tsp - Ajwain

How to Make Paneer Kebab Pakora

  • Marinate the paneer in a batter of gram flour, chilli powder, turmeric powder, ajwain, salt, pepper and a little water for 15-30 minutes.
  • Heat oil and deep fry the marinated pieces.
  • Set the fried pieces to drain on kitchen paper towels.
  • Heat olive oil in a tempering pan, add mustard and cumin. Then saute onions until pink.
  • Lower the heat and add the tomatoes.
  • Meanwhile, arrange the paneer on a serving plate.
  • When the tomatoes are done, pour this mixture over the paneer.
  • Serve with chutney of your choice.