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Chutney Stuffed Paneer Pakora

Paneer Pakora stuffed with green chutney and tomato chutney is crispy on the outside and soft & spicy on the inside with taste of delicious chutney in every bite! Both deep fried and air fried versions included.
Prep Time15 mins
Cook Time20 mins
Course: Appetizer, Snack
Cuisine: Indian
Servings: 4 people


For the Green Chutney

  • 1 bunch (2 cups) organic cilantro leaves & tender stems, washed and air dried
  • 12-15 fresh organic mint leaves, washed and air dried
  • 3 bird eye green chilies, or adjust to taste
  • 3 fat garlic cloves
  • 1 teaspoon cumin seeds
  • ¼ teaspoon amchoor(dry mango powder)
  • ½ teaspoon salt or adjust to taste
  • 1 tablespoon thick yogurt

For the Paneer Sandwich

  • 14 oz (400g) malai paneer
  • ¼ cup Green chutney
  • ¼ cup Tomato chutney
  • Oil for frying
  • Chaat Masala & Extra chutney to serve

For the Pakora Batter

  • 1.5 cup fine besan (chickpea flour)
  • 3 tablespoon rice flour
  • 1.5 teaspoon coarse coriander powder
  • ½ teaspoon cumin seeds
  • Pinch of ajwain (carrom) seeds
  • 1 teaspoon hot red chili powder, adjust to taste
  • ½ teaspoon turmeric powder
  • ¼ teaspoon baking soda
  • 1.5 teaspoon chaat masala
  • ½ teaspoon kasuri methi, crushed
  • 1 teaspoon salt, adjust to taste


Make Green Chutney

  • Add all the ingredients except the yogurt to the blender jar. Blitz to make a smooth paste adding as little water as possible.
  • Add yogurt to a bowl and beat it to smooth. Add the chutney and mix together.Ready!

Make the Paneer Sandwiches

  • Take a block of paneer and using a sharp knife, start by cutting it lengthwise into long batons about an inch and a half thick.Then you slice each baton halfway to make space for the chutney but do not slice all the way through. Once sliced, cut each baton into 2-3 cubes depending on how big or small you want the pakoras.
  • Add a teaspoon of thick chutney in between the space you created by slices. Press gently and wipe out excess chutney. Thats your chutney stuffed sandwich.
  • Dunk it into the besan batter(recipe below) and deep fry or air fry. You can see the video in post to get a visual idea.

Make the Pakora Batter

  • In a large bowl, add every thing listed under the pakora batter and adding water slowly, mix to make a not too thin or thick batter. I used a little under ¾ cup water. Pakora batter is ready! Dunk paneer one by one batter and deep fry(see instructions below).
  • Batter for Air Fryer. If you are making the batter for air frying, make it thickish, I would add just over ½ cup water. Also add 1.5 tablespoon of oil to the batter. Rest of the recipe remains same.

Fry the Pakoras

  • Deep Frying - Heat up 3 inches of oil in a wide kadai or pot. Check oil temperature by dropping a little batter, it should rise up(but not sizzle) quickly without changing color. Too hot oil, the batter won't cook, too low the temperature of oil, pakoras will not crisp up rather become chewy.
  • Dunk the paneer cubes in the batter and coat nicely. Lower them into the hot oil. Deep fry until golden on all sides. Serve.
  • Air Frying :- Preheat the air fryer at 400F. Line the air fryer tray with parchment paper. Makes cleaning easy. Coat the paneer in the batter, make sure that the coating on paneer is not too thick. Layer the pakoras in a single layer, spray nicely with oil and air fry for 16-18 minutes. Flip mid way to cook evenly on all sides. Serve warm!