Paneer Pakoray (Paneer Fritters)

Name: Paneer Pakoray (Paneer Fritters)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 32 fritters
Cuisine: indian
Ingredients: 1/2 cup gram flour (also called besan or chickpea flour); 2 tablespoons rice flour, cornstarch or corn flour; 3 Thai green chiles, chopped; 1 teaspoon ginger paste or freshly grated ginger; 1 teaspoon Kashmiri chile powder; 1 teaspoon garam masala; 1 teaspoon cumin seeds; 1 teaspoon kosher salt (such as Diamond Crystal), plus more for sprinkling if desired; 1 pound paneer, cut into 3/4-inch cubes; 1/2 cup vegetable or canola oil, for frying; 1 teaspoon chaat masala; Mint or mango chutney, for serving

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: (0)
Comments: Read comments

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

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Preparation

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.
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.
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.