Go Back Email Link
+ servings
A close up view of several sticks of paneer pakora - Indian fried cheese sticks. Bits of cilantro are visible in the golden yellow batter.
Print Recipe Pin Recipe Save Recipe
5 from 1 vote

Gluten-Free Paneer Pakora

This Gluten-Free Paneer Pakora is deceptively easy to make. The flours used actually lend a better flavour and texture to the dish, than wheat flour would!
Prep Time15 mins
Cook Time15 mins
Resting time5 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Indian
Servings: 6 People
Calories: 318kcal
Author: Marie Porter


  • Oil for deep frying
  • 1 ¼ cups garbanzo chickpea flour
  • ¼ cup rice flour
  • 1 ½ teaspoon hot curry powder
  • ½ teaspoon coriander
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 2 tablespoon finely chopped cilantro
  • 1 cup water
  • 2 bricks of paneer room temperature
  • ¼ cup additional garbanzo flour
  • Cilantro Mint Chutney


  • Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
  • In a large bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.
  • Slice your paneer into long fingers about 1″ x 1″, by however long your bricks are. Toss cheese sticks with additional garbanzo flour, then dredge in the batter.
  • Carefully transfer a few battered sticks of paneer to the preheated oil. Fry for a few minutes on each side, until golden brown.
  • Use a slotted metal spoon to transfer fried paneer to paper towels.
  • Serve hot, with with cilantro-mint chutney.


Calories: 318kcal | Carbohydrates: 19g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 434mg | Potassium: 142mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 1mg