Paneer Pakoras are a blend of two textures: Crunchy and Soft. These Fritters are Crispy from the outside, but Creamy from the inside. Its amazing how this inherited snack is still so very POPULAR among us Today, surely its FAME will never END!

 Paneer Pakora also known as Cottage Cheese Fritters are best enjoyed as an evening snack or on a rainy-day. This snack has the ability to make thunderstorm, heavy rain, and hail enjoyable! I am Serious! In my family, I am the only one who runs down to the basement and hides under a blanket while thunderstorms; I even close my eyes (trying to avoid seeing the lighting). Until recently while I was eating these delicious Crispy, Crunchy, Soft Paneer Pakoras, I totally forgot about the lighting, and somehow the storm ended; leaving a beautiful RAINBOW! So whenever there’s a storm, I run to the kitchen and fry myself these HEAVENLY Paneer Pakoras.  Worries go DOWN when you eat Paneer Pakoras!  

Its Super fun, Quick and Easy. Reward your-self in just 2o mins; because you deserve to be pampered! Paneer Pakora is the snack for you!

Giving is Living! My Grandmother says, “when you have guests over, it is your attitude and food that will win hearts”. Be Kind and show Love! I believe that parties should have 4 course meals: Welcome Drinks, Appetizers, Main Course and Dessert. Moreover, Pakoras are the best appetizers; you could add in any vegetable of your desire and make them any size.

 These Paneer Pakoras are so fabulous and crowd pleasing, Try them, and you will fall in LOVE! The recipe for Paneer Pakora is below: its so Quick and Easy. You can enjoy these Paneer Pakoras with any sauce: from Ketchup to Green Coriander Chutney to Garlic Mayo to Tamarind Sauce. 

[yumprint-recipe id=’2′]

 Pakora Party: Below is a table of all the delicious and yummy kinds of Pakoras out there in this world. They will all be posted on OMGies.com shortly: Till than: Step-out and BLEND-out, Be Unique and Be YOU! Love your-self, and Enjoy… “Hasta La Vista”.

With step pictures for Paneer Pakora:

[soliloquy id=”2041″]

With Easy Step Instructions:

Ingredients:

For Bhajiya:

Paneer (sliced)- ¹/₄    cup
Cauliflower-Gobi (peeled, sliced)- ¹/₄ cup
Spinach-palak (chopped)- ¹/₄ cup
Egg Plant-baigan (chopped)- ¹/₄ cup
Carrot (chopped)- ¹/₄ cup
Potatoes (chopped) – ¹/₄ cup
Onion (chopped)- ¹/₄ cup

For Batter:

Chickpea flour (besan)- 1 cup
Semolina- ½ cup
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Mango powder- 1tsp
Carom seeds (Ajwain)- 1 tsp
Sesame seeds (till) – 1 tsp
Cumin seeds (zeera)- 1 tsp
Salt- to taste
Baking Soda- a pinch
Coriander (chopped)- 4 tbsp
Green Chilli (chopped)- 3
Water- as required

For Frying:

Oil- as per needed

Method:

1. Combine and mix all the ingredients for the batter well, and dip bhajiya in.

Tip: the batter should not be very thick or thin

2. Heat oil in a deep frying pan and fry on medium heat until each side is golden-ish brown and crunchy. Use a slotted metal spoon to transfer fried bhajiya to paper towels.

3. Garnish bhajiya pakora with some black salt and cumin powder on top when they are still hot.

4. …..And….Enjoyyyyy as an afternoon snack or a starter…::D

 WIth Step Pictures:

Ingredients:

Cauliflower or Gobi (peeled, sliced)- 8

For Batter

Chickpea flour (besan)- ½ cup
Corn Flour- 1 tbsp
Semolina (sooji, rawa)- 2 tsp
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Carom seeds (Ajwain)- 1 tsp
Cumin seeds (zeera)- 1 tsp
Salt- to taste
Baking Soda- a pinch
Coriander (chopped)- 4 tbsp
Green Chilli (chopped)- 3
Water- as required

For Frying:

Oil- as per needed

Method:

1. Combine and mix all the ingredients for the batter well, and dip Cauliflower in.

                                           Tip: the batter should not be very thick or thin

2. Heat oil in a deep frying pan and fry on medium heat until each side is golden-ish brown and crunchy. Use a slotted metal spoon to transfer fried Cauliflower to paper towels.

3. Garnish Cauliflower pakora with some mango powder on top when they are still hot.

4. …..And….Enjoyyyyy as an afternoon snack or a starter…::D

With Step Pictures:

Ingredients:

Potato (peeled, sliced)- 8-9 pieces

For Batter

Chickpea flour (besan)- ½ cup
Corn Flour- 1 tbsp
Semolina (sooji, rawa)- 2 tsp
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Mango powder- 1tsp
Sesame seeds (till) – 1 tsp
Cumin seeds (zeera)- 1 tsp
Asafoetida (hing)- pinch
Salt- to taste
Baking Soda- a pinch
Coriander (chopped)- 4 tbsp
Green Chilli (chopped)- 3
Water- as required

For Frying:

Oil- as per needed

Method:

1. Combine and mix all the ingredients for the batter well, and dip potato in.

                       Tip: the batter should not be very thick or thin

2. Heat oil in a deep frying pan and fry on medium heat until each side is golden-ish brown and crunchy. Use a slotted metal spoon to transfer fried potato to paper towels.

3. Garnish potato pakora with some black salt and cumin powder on top when they are still hot.

4. …..And….Enjoyyyyy as an afternoon snack or a starter…::D

With step Pictures:

Ingredients:

Onion- 1 large

For Batter

Chickpea flour (besan)- 1 cup
Corn Flour- 1 tbsp
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Anardana powder- 1tsp
Cumin seeds (zeera)- 1 tsp
Asafoetida (hing)- pinch
Salt- to taste
Baking Soda- a pinch
Coriander (chopped)- 4 tbsp
Green Chilli (chopped)- 3
Water- as required
Red food color- a pinch

For Frying:

Oil- as per needed

Method:

1. Combine and mix all the ingredients for the batter well, and dip onion in.

                                  Tip: the batter should not be very thick or thin

2. Heat oil in a deep frying pan and fry on medium heat until each side is golden-ish brown and crunchy. Use a slotted metal spoon to transfer fried onion to paper towels.

3. Garnish onion with some black salt and cumin powder on top when they are still hot. (Best served hot with Ketchup.)

4. …..And….Enjoyyyyy as an afternoon snack or a starter…::D

With Picture Steps:

Ingredients:

Spinach/Palak leaves- 8

For Batter

Chickpea flour (besan)- 1 cup
Semolina- 2 tbsp
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Tamarind chutney- 1 tsp
Cumin seeds (zeera)- 1 tsp
Asafoetida (hing)- pinch
Salt- to taste
Baking Soda- a pinch
Coriander (chopped)- 4 tbsp
Green Chilli (chopped)- 3
Water- as required

For Frying:

Oil- as per needed

Method:

1. Combine and mix all the ingredients for the batter well, and dip Spinach in.

Tip: the batter should not be very thick or thin

2. Heat oil in a deep frying pan and fry the Spinach until each side is golden-ish brown and crunchy. Use a slotted metal spoon to transfer fried Spinach to paper towels.

3. Garnish Spinach with some black salt and cumin powder on top when they are still hot.

4. …..And….Enjoyyyyy the rainy season…::D

 
 With Step Pictures…:

Ingredients: 

Baingan / Eggplant (Sliced)- 1 large

Tip: Slice the baingan thinly and keep them in salted water for 10-15 mins.

For Batter

Chickpea flour (besan)- 1 cup
Rice flour- 2 tbsp
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Cumin seeds (zeera)- 1 tsp
Asafoetida (hing)- pinch
Salt- to taste
Baking Soda- a pinch
Coriander (chopped)- 4 tbsp
Green Chilli (chopped)- 3
Water- as required

Method:

1. Combine and mix all the ingredients for the batter with baingan(egg-plant).

Tip: the batter should not be very thick or thin

2. Heat oil in a deep frying pan and fry the baingan until each side is golden-ish brown.; remove from the oil and drain the fried pakora on kitchen tissue.

3. Garnish your baingan with some chaat masala on top …..And….Enjoyyyyy the rainy season…::D

With Step Pictures: