Podi Paneer Pakora: The Seasoning Goes Inside

Paneer pakora is a good place for a small surprise. Tuck a thin layer of podi between two slices, coat them in besan batter and fry until golden. The roasted flavour waits inside.

Keep the filling modest. A thick pile of dry powder can make the slices slide apart and leave a dusty bite. A light spread does the job much better.

The recipe at a glance

Makes about 8 small pakoras. Serves 2 to 3 as a snack. Prep: 15 minutes. Cook: about 15 minutes in batches.

What you’ll need

• 250 g firm paneer
• 2 tsp Rapidli Karnataka Podi
• ½ tsp oil for the filling
• ¾ cup besan, about 85 g
• 1 tbsp rice flour
• ¼ tsp ajwain
• ⅛ tsp turmeric
• ¼ tsp salt for the batter, or to taste
• About ⅓ cup water, added gradually
• Oil for deep frying

The podi filling already contains salt. Season the batter lightly and check the first cooked pakora before changing it.

Prepare the paneer sandwiches

Cut the paneer into 16 flat slices, roughly 4 to 5 mm thick. Pair slices of similar size. Pat them dry so the coating can grip the surface.

Mix the podi with ½ teaspoon of oil to make a lightly damp paste. Spread a thin layer over one slice in each pair, leaving a narrow clear edge. Place its partner on top and press gently.

If your paneer crumbles as you cut it, make slightly thicker slices and smaller sandwiches. Don’t force a filling into broken pieces.

Make the besan batter

Stir together besan, rice flour, ajwain, turmeric and salt. Add water gradually while whisking out lumps. Stop when the batter coats the back of a spoon in a thick, even layer.

Rest for 5 minutes and check again. Besan absorbs water as it stands. Add a teaspoon more if it’s too stiff to coat the paneer; add a little besan if it runs off like milk.

Coat and fry

1. Heat frying oil in a deep, heavy pan, leaving plenty of space above the oil. Aim for about 170 to 175°C if using a thermometer.
2. Support a paneer sandwich with a spoon and dip it into the batter. Coat the edges too, then let a little excess drip off.
3. Lower it carefully into the oil. Fry only a few at once so they have room and the oil doesn’t cool sharply.
4. Turn gently after the coating sets. Fry for about 3 to 4 minutes in total, until golden all over and the batter is cooked through.
5. Lift out with a slotted spoon and drain on a rack or kitchen paper. Check the first piece, then adjust the heat for the remaining batch.

Without a thermometer, a small drop of batter should rise and bubble steadily. If it darkens almost at once, the oil is too hot. If it sinks and barely bubbles, let the oil warm further.

Keep the filling where it belongs

Overfilling makes the paneer harder to hold together. A thick batter helps cover the seam, but it can’t rescue slices that are already sliding around.

Use a spoon to support the whole sandwich during dipping. Avoid squeezing it hard with tongs. Let the shell set in the oil before turning.

Serve while the shell is crisp

Bring the pakoras to the table warm with mint chutney or tomato chutney. A squeeze of lemon is plenty if you want a simpler plate.

You can also make podi paneer bhurji for dinner.