THE SPICE MAGIC KITCHEN
Paneer pakora
Ajwain seasons a chickpea-flour batter around paneer slices.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
SPICE MAGICAjwain Seeds WholeView this spice →
SPICE MAGICTurmeric Root PowderView this spice →
SPICE MAGICKashmiri Chili PowderView this spice →
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Deep heavy saucepan; frying thermometer; slotted spoon.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Mix batter
No heat
Have readyBesan, rice flour, ajwain, turmeric, chili, salt, water
- Whisk besan, rice flour, ajwain, turmeric, chili, salt and water into a thick batter.
Illustrative preparation stage 2 Heat oil
Medium
Have readyOil
- Heat frying oil in a pot no more than half full.
SPICE MAGICAjwain Seeds WholeView this spice →Next: Coat paneer ↓Illustrative preparation stage 3 Illustrative preparation stage 4 Fry
Maintain 350°F (175°C)
Have readyCoated paneer
- Fry coated paneer in small batches and drain on a rack.
AT THE TABLE
A few good things alongside.
Cucumber mint dip
Mango slices
Black tea
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Measuring your ingredients
Metric weights are preferred; US volumes are approximate.
Ingredients and allergens
Allergen check: includes milk. Check all packaged ingredients, including spice blends, and separate serving suggestions.
FROM YOUR SPICE SHELF