My Nanima’s Paneer Pakora

Straight from my nanima’s kitchen: this crispy and crunchy paneer pakora has been a family favourite for years!

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Paneer pakora is a classic Indian snack but this recipe takes it to another level with a unique coating of masala bhujiya and cornflakes which result in a perfect balance of crispy and crunchy textures that will have everyone reaching for more!

Growing up, I would always wait for her to make these whenever I visited and I don’t think I could ever count (I still can’t!) how many I ate in one sitting—they were just that goood!

What’s the difference between crispy and crunchy, and why is this pakora both?

I think of crispy is like an outer layer—thin, delicate and shatters easily, like the crackly top of a brownie or the first bite of a perfectly fried pakora. Crunchy, on the other hand, is more like the interior: it has more weight to it. It’s the kind of texture you really bite through, like a nacho or a good piece of toast!

This paneer pakora is the best of both which is exactly why I could never keep track of how many I ate at my nanima’s! The cornstarch coating gives that crisp, airy shell that breaks apart the moment you bite into it while the bhujiya and cornflake coating add a deep, hearty crunch that keeps going, making each bite so so satisfying.

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Things to note when making these pakoras

Don’t overblend the coating: When pulsing the bhujiya and cornflakes in the blender, do not turn them into a fine powder. We want a coarse, crumbly texture that adds layers of nice crunch. If blended too much, you’ll lose that satisfying bite, and the coating won’t be as textured and crunchy.
Freezing the coated pakoras: If you have time, freeze the coated pakoras for 15-30 minutes before frying. This helps the coating stick better and makes them even crispier.
Double coating the paneer: Dip the paneer twice in the cornstarch slurry and the bhujiya-cornflake coating. This extra layer is what gives you that really good satisfying crunch.
Try It with more cheeses: If you love cheese, you can try this recipe with a different cheese too like mozzarella, feta or any cheese of your choice! The coating works just as well! Just make sure to freeze the coated cheese before frying or it might leak out too quickly.

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Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!