Paneer Pakora recipe with a twist of onion pakoda which we call “Panion Pakoda”. Is that even a name! But when you combine your two favourite Pakoda recipe, Paneer pakora and Onion Pakora you get Panion Pakora. I promise it is double the fun. Crispy Onion pokoda outside and soft and creamy Indian Paneer Pakora inside and it is SO good. This is a variation of crunchy and spicy onion bhajia. Call them bhajia, bhujia or bhajiya, these deep-fried paneer onion pakoda are sure to tickle your taste buds.
What is Paneer and Onion Pakora?
Paneer and Onion Pakora is a popular Indian snack made by dipping slices of paneer (Indian cottage cheese) in a seasoned chickpea flour and and thinly sliced onion batter and deep-frying them until crispy. The result is a delicious, crunchy snack that’s hard to resist.
Ingredients for Paneer and Onion Pakora
To make the best Paneer and Onion Pakora, you’ll need the following ingredients:
200 grams of paneer, cut into cubes 1 large onion, thinly sliced into rings 1.5 cup of chickpea flour (besan) ½ teaspoon of turmeric powder (haldi) ½ teaspoon of red chili powder (lal mirch) ¼ teaspoon of baking soda Salt to taste Green chillies mint leaves Water, as needed to make the batter Oil for deep frying Pakoda Masala: Pound together, 1tsp coriander seeds, cumin, fenugreek seeds, black pepper
How to Make Paneer and Onion Pakora: Step-by-Step Guide
Here’s how you can make crispy Paneer and Onion Pakora at home:
Tips for Making the Best Paneer and Onion Pakora
To ensure your Paneer and Onion Pakora turn out perfectly crispy and delicious, here are some handy tips:
Consistency of Batter: The batter should be thick enough to coat the paneer and onions but not too thick. Adjust the water quantity accordingly. Oil Temperature: The oil should be hot enough to fry the pakoras quickly, but not too hot that they burn. Test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface. Frying in Batches: Fry the pakoras in small batches to avoid overcrowding the pan. This ensures even cooking and crispiness. Serving Fresh: Paneer and Onion Pakora are best enjoyed fresh and hot. They tend to lose their crispiness if left out for too long.
Variations of Paneer and Onion Pakora - Panion Pakoda
If you want to experiment with your Paneer and Onion Pakora recipe, here are some variations you can try:
Spicy Pakora: Add finely chopped green chilies to the batter for an extra kick. Herb-infused Pakora: Mix in chopped cilantro or mint leaves into the batter for a refreshing flavor. Cheese Pakora: Add grated cheese to the batter for a cheesy twist on the traditional recipe. Mixed Vegetable Pakora: Combine paneer and onions with other vegetables like potatoes, spinach, and cauliflower for a mixed vegetable pakora.
Q: Can I make Paneer Pakora without onions? A: Absolutely! If you prefer, you can make plain Paneer Pakora by omitting the onions and using just paneer cubes. Q: Can I use store-bought paneer for this recipe? A: Yes, store-bought paneer works perfectly for this recipe. Just make sure to cut it into even-sized cubes for uniform cooking. Q: How can I make the pakoras spicier? A: To make spicier pakoras, you can increase the amount of red chili powder or add finely chopped green chilies to the batter. Q: Can I bake the pakoras instead of frying them? A: While traditional pakoras are deep-fried, you can try baking them for a healthier version. Preheat your oven to 400°F (200°C), place the batter-coated paneer and onion rings on a baking sheet, and bake until golden and crispy. Q: What chutneys pair well with Paneer and Onion Pakora? A: Paneer and Onion Pakora taste delicious with mint chutney, tamarind chutney, or even a simple ketchup.
Healthier Alternatives for Paneer and Onion Pakora
If you’re looking for a healthier alternative to deep-fried Paneer and Onion Pakora, consider the following options:
Air-Fried Pakora: Use an air fryer to cook the pakoras with minimal oil. They will be just as crispy and delicious. Grilled Pakora: Skewer the batter-coated paneer and onions and grill them for a smoky flavor and a healthier option. Baked Pakora: As mentioned earlier, bake the pakoras in the oven for a healthier twist.
Storing and Reheating Paneer and Onion Pakora
Paneer and Onion Pakora are best enjoyed fresh, but if you have leftovers, here’s how you can store and reheat them:
Storing: Place the leftover pakoras in an airtight container and refrigerate for up to 2 days. Reheating: To reheat, preheat your oven to 350°F (175°C) and bake the pakoras for about 10 minutes or until they are heated through and crispy.
How to serve It
Sprinkle the pakoda with some chaat masala before serving and dip in tangy green chutney. You can also serve some tomato ketchup … but for me, Pakoda with green chutney and unlimited cups of chai is an ultimate thing during the rainy season. And It’s not just for the snack! You can pack pakoda even in the lunch box or turn it into a go-to dish when you have sudden guests at your home. Sandwich them in toasted and buns like Vada pav and you have a filling Indian desi burger in a jiffy. They won’t disappoint ever, totally a lifesaver! There you have it! A detailed and exhaustive guide on how to make the best Paneer and Onion Pakora at home. With this recipe, you can enjoy crispy, flavorful pakoras that are perfect for any occasion. Remember, the key to great pakoras is in the batter and the frying technique. Follow these steps, and you’ll have a snack that’s sure to impress your family and friends.
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