Preparation

The traditional deep-fried pakora is a monsoon staple and tea-time favorite, but replicating that textural contrast without submersion in hot oil seemed impossible—until now. The air fryer's concentrated heat creates an even better result: no greasiness, pure crunch, and that characteristic tang from black salt remains the star.

Making the Batter

1. In a mixing bowl, combine chickpea flour, both salts, carom seeds, chili powder, turmeric, and baking soda.
2. Add lemon juice and gradually add water while whisking, creating a thick batter that coats a spoon heavily. The consistency should be like pancake batter, perhaps slightly thicker.
3. Let the batter rest for 10 minutes. It will thicken slightly—this is expected.

Assembly and Cooking

1. Pat paneer cubes completely dry. This is crucial for batter adhesion.
2. Preheat air fryer to 190°C for 3 minutes.
3. Dip each paneer cube in batter, ensuring complete coverage with a generous coating. Let excess drip off briefly.
4. Arrange in air fryer basket in a single layer, not touching. Spray tops lightly with cooking spray.
5. Cook for 6 minutes, then flip each pakora and spray again. Cook another 6 minutes until deep golden brown.
6. Increase temperature to 200°C for a final 2 minutes to achieve maximum crispness.

Serve immediately with green chutney and masala chai. The black salt will bloom in flavor as the pakoras cool slightly, so resist eating them straight from the basket—give them 60 seconds.