Paneer Pakora
Andrew Galarneau
PUBLISHED August 11, 2025
Once you learn how to rub fat into chickpea flour, whip it with water and spices, and let it rise to fluffiness, you’ll make pakoras every time you deep-fry. Crushed coriander seeds and gluten-free crunch make paneer into a cheese stick that outshines mozzarella batons. This batter also glorifies cauliflower spears and is the base for onion pakora, making sturdy fried snacks that won’t wilt on a buffet table. (Inspired by the version in Julie Sahni’s Classic Indian Cooking.)
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