Paneer pakoda is one of the popular Indian snacks, which consists of a soft fresh Indian cheese cut into tiny little cubes and coated in seasoned chickpea flour batter, deep-fried. The crispy and soft creamy interior delight makes it a favourite appetizer or teatime snack. Large cubes are cut from the paneer to prepare the paneer pakoda recipe. Then it is mixed with a besan paste of chickpea flour, turmeric, red chili powder, cumin, carom seeds, chopped coriander leaves, or green chilies. The panner cubes are dipped into the spiced batter and then deep fried in oil to reveal crispy bites of flavour. This forms a savoury flavoured snack with a crunch outer shell and melt-in-the-mouth feeling due to the paneer filling. The recipe of paneer pakodas is best enjoyed hot and can be accompanied by chutneys of mint or tamarind which provide a tangy contrast. You find them everywhere-from street food stalls throughout India, and they are present at festivities like family gatherings, parties, or just a rainy day treat. Made simple with rich flavour, these paneer pakodas are versatile to serve with masala chai or on a cold drink. It can be enjoyed as is, or it is perfect as part of a bigger snack platter served with other fried tidbits such as samosas or vegetable fritters to supply a satisfying, comforting bite every time.

• 14-16 slices paneer
• 2 tbsp yoghurt
• 1/2 tsp salt
• 1 tsp ginger paste
• 1 green chili
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• Edible oils-sunflower oil oil
• Spreads and dips-chutney chutney

• The prep for paneer pakoda starts with making the marinade to give flavour to the paneer. So into a mixing bowl, put 2 Tbsp of yoghurt, which serves as a base for the marinade, thereby making the paneer soft and tender.
• Next, add in 4 Tbsp of cornstarch. The cornstarch is the critical component, as it will provide an outer crunchy layer when frying the pakodas.
• Add in 1/2 Tsps of salt to balance the flavours, and 1 Tsps of ginger paste, which imparts that very mild spicy taste to this dish.
• For the heat, chop 1 green chili pepper and add it to the mix. You can add as much chili as you want according to your taste of spiciness.
• Finally, add 1 Tbsp of chopped cilantro and gently mix to freshen the marinade and balance flavours.
• Combine all the ingredients in a bowl, mix well together, and then turn them into a smooth paste-like consistency.
• Cut 14-16 pieces of paneer into bite-sized pieces, then gently coat them with yoghurt marinade. This also helps the spices adhere to the paneer so that when it gets pan-fried, the flavours spread all over and make for a more delicious crust.
• Once coated set the paneer aside to marinate for at least an hour. The longer you let it marinate, the more flavours will penetrate the paneer, making it tastier once fried.
• Marinate the paneer while you also prepare the batter that will coat the slices. In a separate bowl, mix 1/2 cup of flour. That is the batter base.
• Add a few cumin seeds for earthy, nutty flavour, and half a Tsp of salt for seasoning the batter. You could add a pinch of baking soda so that the pakodas puff up a little when fried.
• Add 1/4 cup water gradually, and stir continuously, so that there are no lumps in the batter. Mix till it reaches the thick and smooth consistency of a batter. The batter should be thick to coat the marinated paneer, but it should not clump.
• Now heat 1 inch of oil in a frying pan over medium-high heat. Check if the oil is hot enough by dropping a little batter into it. When it rises to the top of the oil with only a faint brown colour at the bottom, it's ready for frying.
• Immerse each of the marinated paneer slices into the batter, so that it's completely coated, then gently place the slices into the hot oil.
• Fry the pakodas in small batches so that you are not overcrowding the pan. Fry all of them in batches on both sides, flipping them at intervals, until they turn golden brown with a deep golden hue and all their extra moisture evaporates with a crunchy taste. The paneer inside would remain soft.
• When pakodass are fried, remove them from the oil and drain the excess oil on a paper towel.Chutney is served hot with pakodas, a crunchy and tasty snack.