Fritters, Sides

Cotton Soft Paneer Pakoda Recipe

Paneer pakodas are liked by everyone very much, but the right recipe to make/cook it is not known to many. Don’t worry, it is indeed very easy to learn how to make deliciously crispy paneer pakoda.

The best part is that it does not take much time. And ones the ones who eat this pakoda becomes its fan quickly.

A unique thing about paneer pakoda is that it is very soft from inside and fairly crispy from the outside. Perhaps, it is one of the reasons why it tastes completely different from the other types of pakoras.

To make paneer pakoda, first of all, it is necessary to have good and fresh paneer. Whatever ingredients are put in it, will be very easily available in your kitchen.

Easiest way to make Paneer Pakoras

5 from 1 vote
Recipe by Jyoti Jha Course: Fritters, SidesCuisine: IndianDifficulty: Easy
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Enjoy with your friends by making the most different taste of Paneer Pakora in 10  minutes.


  • Paneer – 200 grams

  • Besan – 3 tbsp

  • Black salt – 2 tsp

  • White salt – ½ tsp

  • Green chili – 1 tsp (finely chopped)

  • Green Coriander – 2 tsp (chopped finely)

  • Cumin seeds – 1 tsp


  • First of all, we will prepare the gram flour. Take a bowl, put the gram flour in the bowl, add black salt, green chili, green coriander leaves, cumin seeds, white/normal salt, and mix all the things well with water in the gram flour.
  • Keep in mind that you have to mix the gram flour in such a way that there are no lumps inside it and the paste should not be too thin. Besan (gram flour) should be such that it gets coated well in the paneer.
  • Now, add a little baking soda to the paste so that the pakodas will become soft like cotton, then cover the gram flour and keep it for 5 to 10 minutes.
  • Now put the stove on medium flame and let the oil heat.
    Meanwhile, we will cut all the paneer into long and thick sizes. Next, immerse paneer cubes one by one in the gram flour paste and put them in preheated oil one by one.
  • Take out all these pakodas from the oil and keep them on the tissue paper so that the extra oil can be removed.
  • So our hot pakodas are ready to serve.


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