When it comes to paneer recipes snacks, nothing hits quite like a golden, crisp, spicy paneer pakora—especially when it’s stuffed with tangy, herby green chutney. This twist on the classic pakora recipes takes your standard paneer pakoda and dials it up with a flavorful filling that melts into the paneer as it fries. Served hot with tamarind or mint chutney, this paneer starter recipe is perfect for rainy days, cozy evenings, or as a unique addition to your party platter of veg starter recipes.
This version of stuffed paneer pakora gives you that perfect crunch on the outside with a soft, spicy center, proving once again that when it comes to paneer dishes, creativity is your best friend. Let’s dive into how you can whip up this addictive Indian snack in your own kitchen.
Stuffed Paneer Pakora with Green Chutney Filling
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine Indian
Mixing bowls One large for batter, one small for the chutney.
Blender or chutney grinder For making a smooth green chutney paste.
Deep fryer or heavy-bottomed kadai Ideal for even frying.
Slotted spoon To remove pakoras safely from hot oil.
Knife and Cutting Board To slice paneer precisely.
Paper towels or a cooling rack For draining excess oil.
For the Stuffed Paneer Pakora
- 250 g paneer cut into ½-inch thick squares, then sliced horizontally to make pockets
- 1½ cups besan gram flour
- ¼ cup rice flour for extra crispiness
- ½ tsp ajwain carom seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp chaat masala
- Salt to taste
- Water enough to make a smooth batter
- Oil for deep frying
For the Green Chutney Filling
- 1 cup fresh coriander leaves
- ½ cup mint leaves
- 2 green chilies adjust to taste
- 1- inch piece of ginger
- 1 tbsp lemon juice
- ½ tsp roasted cumin powder
- Salt to taste
- 1 –2 tsp water as needed to grind
Prepare the Green Chutney Filling
In a blender, combine coriander, mint, green chilies, ginger, lemon juice, roasted cumin, and salt. Blend until smooth, adding water just a little at a time. You want a thick paste—not runny. This chutney will go inside the paneer slices, so thickness matters.
Slice and Stuff the Paneer
Take each paneer slice and cut it horizontally about ¾ of the way through to make a flap or pocket. Gently stuff ½ to 1 teaspoon of the green chutney into each pocket. Press lightly to secure the filling but don't squeeze—paneer can crumble easily.
Make the Batter
In a bowl, whisk together besan, rice flour, ajwain, turmeric, red chili powder, chaat masala, and salt. Gradually add water to make a thick, smooth batter. It should coat the back of a spoon without dripping off quickly.
Heat the Oil
Heat oil in a deep kadai or pan over medium flame. Test by dropping a small amount of batter—it should sizzle and float to the top.
Dip and Fry
Gently dip each stuffed paneer slice into the batter, making sure it's fully coated. Carefully slide it into the hot oil. Fry 3–4 pakoras at a time depending on the size of your pan. Flip occasionally for even browning.
Drain and Serve
Once golden and crisp, remove the pakoras using a slotted spoon. Let them rest on paper towels or a rack to drain excess oil. Serve hot with extra green chutney, tamarind chutney, or even ketchup.
Pairings
Chutneys & Dips
- Mint yogurt dip: For a creamy contrast to the spice.
- Tamarind chutney: Adds tangy sweetness that balances the chutney inside.
- Spicy garlic chutney: For those who love an extra kick.
Drinks
- Masala chai is the ultimate companion to any paneer pakora.
- Or go for a sweet lassi to cool things down.
Sides
- Serve it with a warm bowl of tomato soup for a fusion twist.
Add to an Indian snack platter with bread pakoda recipe indian style, paneer momos recipe, or even a few chinese pakoda recipe items like veggie spring rolls or Hakka mushrooms.
FAQs
1. Can I use frozen paneer for this pakora?
Yes, but thaw it completely and press out any excess water before stuffing. Fresh paneer gives the best texture, though.
2. Is there a way to make it crispier?
Adding a bit of rice flour or cornflour to the batter enhances the crisp factor. Frying on medium-high heat ensures the outer layer sets quickly without overcooking the filling.
3. What type of paneer is best for this?
Firm paneer is essential. Homemade paneer that's been pressed well or store-bought block paneer works great. Avoid soft crumbled paneer or anything pre-grated.
4. Can I make it ahead of time?
You can prep and stuff the paneer ahead of time and store it in the fridge. However, fry them fresh for the best texture. Reheated pakoras lose their crunch.
5. Can I use this green chutney for other paneer recipes?
Absolutely! It’s perfect in sandwiches, with bread paneer pakora, or even spread on rotis rolled up with paneer crispy stir fry. Also makes a great filling in a fusion-style paneer momos recipe.
