Paneer Pakoray (Paneer Fritters) 

By Zainab Shah

Published Dec. 5, 2024

Paneer Pakoray (Paneer Fritters) 
Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
20 minutes, plus 30 minutes’ resting
Rating
4(8)
Comments
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Paneer, a mild and firm cheese widely used throughout South Asia and beyond, makes the perfect base for this salty, spicy snack or starter. The addition of rice flour to the batter for these bite-size fritters makes for an extra crispy coating. Chaat masala, a funky, umami-rich spice blend readily available at Indian grocers, adds notes of sour mango and earthy cumin — perhaps the defining flavors of this ultimate fried cheese snack. Homemade or store-bought paneer works for this recipe, although the latter tends to vary in consistency. If the variety available is on the firmer side, soak the cubes in warm water for 10 minutes and drain before using. Serve with store-bought or homemade mint or mango chutney.

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Ingredients

Yield:32 fritters
  • ½cup gram flour (also called besan or chickpea flour)
  • 2tablespoons rice flour, cornstarch or corn flour 
  • 3Thai green chiles, chopped
  • 1teaspoon ginger paste or freshly grated ginger 
  • 1teaspoon Kashmiri chile powder 
  • 1teaspoon garam masala
  • 1teaspoon cumin seeds
  • 1teaspoon kosher salt (such as Diamond Crystal), plus more for sprinkling if desired 
  • 1pound paneer, cut into ¾-inch cubes 
  • ½cup vegetable or canola oil, for frying 
  • 1teaspoon chaat masala 
  • Mint or mango chutney, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (32 servings)

54 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 57 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk together gram flour, rice flour, green chiles, ginger, chile powder, garam masala, cumin, salt and ½ cup plus 2 tablespoons water until smooth. Set the batter aside to rest for 30 minutes; it will thicken slightly.

  2. Step 2

    Add the paneer to the batter and mix so all pieces are coated evenly. In a medium (9-inch) nonstick frying pan or pot, heat oil over high for 45 seconds (when a drop of batter is added to the oil, it should sizzle). Using a slotted spoon, gently place half the batter-coated paneer cubes in a single layer in the frying pan. Fry undisturbed for about 2 minutes, or until they start to turn golden. Flip the cubes with the spoon or tongs. Continue to fry for another minute, until golden all over.

  3. Step 3

    Remove to a paper towel-lined plate, sprinkle with chaat masala, season with salt, if desired, and repeat with remaining paneer. Serve warm, with mint or mango chutney.

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4 out of 5
8 user ratings
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Comments

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germanyman

This was quite challenging for a beginner like me who has never cooked Indian before. It was difficult to understand and find the ingredients. I couldn't find paneer in the biggest supermarket in town and I live in a relatively big German city. So I replaced Paneer with Iranian Peynir but I think that was a poor choice because it was very salty. The spice mixture was great and I liked the taste. The main problem was that the coating wouldn't get solid, so I ended up with a pile of mush

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