Paneer Pakoda Recipe – Crispy Outside, Soft Inside, Fried in Hari Keshri Oil

Paneer Pakoda Recipe – Crispy Outside, Soft Inside, Fried in Hari Keshri Oil

Rainy evenings, winter cravings, or a quick tea-time indulgence — Paneer Pakoda fits every mood perfectly. With its golden, crunchy coating and melt-in-the-mouth paneer center, this classic Indian snack is pure comfort food.

In this recipe, we fry Paneer Pakodas in Hari Keshri Oil, ensuring even frying, less oil absorption, and a clean, delicious taste in every bite.

Why Fry Paneer Pakoda in Hari Keshri Oil?

Deep-frying demands an oil that performs well at high temperatures. Hari Keshri Oil is ideal because:

  1. High smoke point for crisp, golden pakodas
  2. Absorbs less oil, making snacks lighter
  3. Neutral taste that doesn’t overpower spices
  4. Reliable quality for everyday frying

Ingredients (Serves 3–4)

For Pakodas:

  1. Paneer – 200 grams (cut into thick rectangles or cubes)
  2. Besan (gram flour) – 1 cup
  3. Rice flour / cornflour – 2 tablespoons (extra crispiness)
  4. Ginger-garlic paste – 1 teaspoon
  5. Red chilli powder – ½ teaspoon
  6. Turmeric powder – ¼ teaspoon
  7. Carom seeds (ajwain) – ½ teaspoon
  8. Garam masala – a pinch
  9. Salt – to taste
  10. Water – as needed
  11. Hari Keshri Oil – for deep frying

Optional Add-ins:

  1. Finely chopped onion or coriander
  2. A pinch of baking soda (very little, optional)

Step-by-Step Paneer Pakoda Recipe

Step 1: Prepare the Batter

In a bowl, mix besan, rice flour, spices, ajwain, salt, and ginger-garlic paste.

Gradually add water to make a thick, smooth batter — it should coat the paneer well without dripping.

Step 2: Heat the Oil

Heat Hari Keshri Oil in a deep kadai on medium flame.
Test by dropping a little batter — it should rise slowly and sizzle.

Step 3: Coat & Fry

Dip each paneer piece into the batter, coat evenly, and gently slide into hot oil.

Fry in batches on medium heat, turning occasionally, until golden and crispy.

Remove and drain on tissue paper.

Serving Suggestions

  1. Serve hot with green chutney or tomato ketchup
  2. Sprinkle chaat masala for street-style flavor
  3. Perfect with masala chai on rainy evenings

Chef’s Tips for Perfect Paneer Pakoda

  1. Use medium heat — high flame browns quickly but leaves raw batter inside
  2. Add rice flour for extra crunch
  3. Frying in Hari Keshri Oil ensures crisp pakodas without heaviness

Final Bite

Paneer Pakoda is a timeless snack that brings instant joy. Fried in Hari Keshri Oil, you get the perfect crunch, rich flavor, and a lighter finish — making every plate irresistible.

Serve hot. Dip deep. Enjoy guilt-free.

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