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Paneer pakoras are a crowd-favorite snack — crunchy on the outside, soft and spicy on the inside. Whether it’s a rainy day or a cozy evening with chai, this recipe is a hit. And with one simple trick, you can make them extra crispy and delicious.

 Ingredients:

• 200g paneer (cut into cubes)
• 1 cup gram flour (besan)
• 2 tsp rice flour (for crispiness)
• 1 tsp ginger-garlic paste
• A pinch of asafoetida (hing)
• ½ tsp carom seeds (ajwain)
• ½ tsp red chili powder
• ¼ tsp turmeric
• Salt to taste
• Oil for frying

 The Crispy Trick:

Add rice flour to the gram flour batter — this gives the pakoras a light, crunchy texture without making them oily.

 Method:

1. Mix besan, rice flour, spices, and salt in a bowl.
2. Add water gradually to make a thick batter.
3. Marinate paneer cubes with salt and chili powder.
4. Dip each cube in the batter and deep-fry on medium heat until golden and crisp.
5. Serve hot with green chutney or tomato ketchup.