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This crispy & spicy paneer burger does more than just fill you up. It hits the spot! We’re talking thick slices of paneer coated in a golden pakora batter, air fried to crunchy and then tucked inside buttery brioche buns with chutney, sriracha mayo, onions, and all the fixings. It’s indulgent, and unapologetically desi with the right amount of spice.
Paneer sandwiches were a staple at home growing up, but I was absolutely obsessed with the paneer burgers from McDonald’s India. Since I can’t get them here, I started making my own whenever the cravings hit. And honestly, I love them just as much!
Over the years, I’ve fine-tuned this crecipe to suit our tastes, and if my paneer-avoiding husband polishing off the entire burger is any indication, you know it’s something special!
Here’s the thing about air-fried paneer. It’s good while it’s hot. So, I want you to keep in mind that these burgers taste best when served immediately.
My Recipe
- For the longest time, I used to make a flour-based batter and deep fry the paneer. It was delicious, no doubt. But ever since I had success with air-fried paneer pakoras a few years ago, I haven’t looked back.
- Now, I use pakora batter made with besan (that’s gram flour), rice flour and spices for the paneer coating. Besan is nutty and tastes incredible while rice flour really helps with crisping. Pakora batter gives the paneer this earthy, golden crust that’s so satisfying with every bite.
- To season the besan batter, I use a generous helping of tandoori masala. It gives the coating the perfect kick and makes every bite seriously addictive!
- Of course, you can deep-fry the breaded paneer. But trust me, the air fryer version is just as satisfying and far less greasy.
Tips
- 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.
- 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.
- Use panko bread crumbs for crunch. Regular breadcrumbs will not give you the same results.
- And while it’s totally optional, I like to mix a little grated parmesan into the breading. Sounds odd for an Indian-style burgersI know, but trust me, it adds a salty, umami-rich bite that works so well here.
Ingredients
- Paneer – I use Gopi paneer or Verka Paneer available in Sprouts, Costco or indian grocery stores. You could use homemade paneer too.
- Rice Flour – I prefer purchasing unsweetened, non glutionous rice flour from asian stores. It is super fine ground and really does a good job at crisping the pakora crust.
- Sriracha Mayo – Simply mix together 1 tablespoon sriracha and ⅓ cup mayonnaise in a bowl with a few pinches of sugar. Taste and adjust the sriracha quantity as you like.
- Tandoori Seasoning – I use my homemade tandoori seasoning blend. You can use store bought or simply add ground spices like red chili powder, garam masala, and others you prefer.
Instructions
- Step 1: Place sifted besan & rice flour in a mixing bowl and add all the spices and salt.
- Step 2: Gradually add water while whisking to form a thick yet flowing batter. It should not be too thick, or it will taste dry, nor too thin, or it will slide off the paneer.
- Step 3: Dip the rectangular paneer pieces into the besan batter and evenly coat on all sides.
- Step 4: Then place them into the breadcrumb mixture and coat thoroughly.
5. Step 5: Brush some oil on the air fryer basket rack to prevent sticking. Arrange the breaded paneer pieces in a single layer on the rack. Mine fits 2 to 3 pieces at a time.
6. Step 6: Spray the paneer pieces with oil and air fry at 360°F for 8–10 minutes, flipping halfway through, until the breading turns golden. Adjust the time as needed based on your air fryer.
7. Step 7: Spread green chutney on one half of a toasted burger bun. Top with sliced onions, a sprinkle of chaat masala, and the crisped paneer.
8. Step 8: Spread sriracha mayo over the paneer, then add tomato slices, lettuce, and more chaat masala if desired. Cover with the other toasted bun and serve!
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.
Notes
-
- 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.
-
- 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.
-
- Use panko bread crumbs for crunch. Regular breadcrumbs will not give you the same results.
-
- And while it’s totally optional, I like to mix a little grated parmesan into the breading. Sounds odd for an Indian-style burgersI 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.