Stuffed Paneer Pakora with Green Chutney Filling
Equipment
- 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.
Ingredients
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
Instructions
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.