Air fryer recipe · Snacks
Crispy Paneer Pakora
Thick paneer slabs in a spiced besan jacket that crackles like a roadside pakora.
- 16 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 345kcal
- 21.9 gprotein
- 18.3 gcarbs
- 20.6 gfat
- 3.1 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer, thick slices250 g
- Besan3/4 cup
- Rice flour2 tbsp
- Ajwain & red chilli powder1.5 tsp
- Chaat masala1 tsp
- Oil for brushing1 tbsp
Method
Cut and dry the paneer
Slice the paneer into thick, finger-length pieces and pat each one dry. A dry surface gives the batter something to grip; if the paneer is damp the coating slides off and slips away in the basket.
Mix the batter
Whisk the besan and rice flour with ajwain, red chilli powder, salt and just enough water for a thick coating batter. The rice flour is the secret here, as it fries into an extra-crisp, light shell that plain besan cannot match.
Coat the paneer
Dip each paneer piece so it is fully cloaked, then lift it and let the extra batter drip away. An even coat that is not too thick lets the besan cook right through, so it turns crisp instead of staying raw and gummy.
Arrange with space
Lay the pieces in the basket without letting them touch, so hot air can circulate all around each one. Brush the tops lightly with oil to help them take on a rich, even golden colour as they cook.
Air-fry until crackly
Air-fry at 200°C for 11 min, flipping the pieces once at the halfway point so both sides crisp. Dust with chaat masala the moment the crust is deep gold and crackly, while it is still hot enough to catch the spice.
