Crispy Pakora Crusted Paneer Burger (Air Fryer)
Crispy desi-style paneer burgers made with pakora battered paneer that's air-fried to golden perfection. These flavorful burgers are layered with chutney, sriracha mayo, onions, and spices.
Ingredients
For Pakora Batter
- 1 cup besan gram flour
- 3 tablespoon unsweetened rice flour
- 1 teaspoon red chili powder (meduum hot), adjust to taste I use degi mirch
- 1.5 teaspoon tandoori masala powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 teaspoon salt or to taste
- Water, as needed to make a thick flowing batter I used a little over ½ cup water
For Paneer Patties
- 350-400 g paneer cut into 4 thick rectangular slices (about ½-inch thick)
- ⅔ cup panko breadcrumbs
- 2 tablespoon grated parmesan cheese
- Salt & pepper to taste
- Oil Spray for air frying
- 1 teaspoon oil for brushing the air fryer rack
To assemble the burgers
- 4 burger buns
- 2 tablespoon butter to toast the buns
- 4 tablespoon green chutney
- 4 tablespoon sriracha mayo see notes on how to make
- 1 medium red onion thinly sliced
- 1 medium tomato thinly sliced
- 4 lettuce leaves or shredded lettuce
- chaat masala powder to taste
Instructions
Making Crispy Paneer Patties
- Using a sharp knife, cut paneer into rectangular or square pieces about ½ inch thick. Keep in mind to cut them at least the size of your burger buns so that each bite has paneer. I usually cut them rectangular and bit larger than the size of burger buns.
- In a mixing bowl, sift together besan and rice flour.Add all the spices, garlic powder, onion powder and salt to the flour mixture.
- Slowly pour in water while whisking to create a thick yet smooth batter. It should flow easily off the whisk but still coat the back of a spoon. If it’s too thick, the final result may turn out dry; too thin, and the batter won’t adhere properly to the paneer.
- In a wide & shallow dish, mix together breadcrubs, grated parmesan cheese, salt and black pepper powder. Let stand.
- Dip each paneer rectangle into the prepared besan batter, turning to coat all sides evenly. Gently lift and let excess batter drip for a few seconds.
- Place the besan batter-coated paneer into the dish filled with breadcrumbs, pressing lightly to ensure a uniform, crisp coating.
- Lightly brush the air fryer rack with oil to help prevent sticking. Arrange the breaded paneer pieces in a single layer, leaving space between them. I use a 5.8qt glass air fryer and its fits 2-3 paneer pieces at a time.Depending on your air fryer, you may need to work in batches.
- Spray the tops of the paneer with oil and air fry at 360°F for 8 to 10 minutes, flipping halfway through, until the coating turns golden and crisp. Adjust the timing based on how hot your air fryer runs.
Paneer Burger Assembly
- While the paneer is air frying, melt butter on a griddle and toast your burger buns.
- To assemble the burger, spread green chutney over the base of a toasted bun. Layer with thinly sliced onions and a light sprinkle of chaat masala.
- Place the crisped paneer over the onions and smear the top with sriracha mayo.
- Add fresh tomato slices, lettuce leaves, and an extra dash of chaat masala if desired.
- Spread green chutney on the other bun half. Close the burger with the top bun and serve immediately.
Video
Notes
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- For a burger that really packs a punch, don’t hold back on the spices. Trust me, paneer needs that flavor, or your burger will fall flat.
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- Cut the paneer into medium-thick slabs. That way, the centers stay soft and creamy while the outside turns beautifully crisp. It’s that perfect contrast.
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- Use panko bread crumbs for crunch. Regular breadcrumbs will not give you the same results.
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- And while it’s totally optional, I like to mix a little grated parmesan into the breading. Sounds odd for an Indian-style burgers, I know, but trust me, it adds a salty, umami-rich bite that works so well here.
- You can add a dollop of spicy mango chutney for a sweetish taste.
Tried this recipe?Let us know how it was!