Sunday , October 16 2016
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Paneer 65

paneer 65 -fry


Paneer – 200 grams (Homemade or store bought; I used milky mist)
Maida / All purpose flour – 3 tablespoons
Corn flour – 2 tablespoon
Red chilli powder – 2 to 3 tablespoon (according to your spice tolerance)
Cumin powder – 1 teaspoon
Ginger – 3 inch long piece
Garlic – 4 pods
Curry leaves – From few sprigs
Red food color – 2 pinches
Salt – As required
Chat masala – 1 teaspoon
Baking soda – 2 pinches (optional)
Oil – For deep frying


Take home-made paneer and chop into cubes or smaller rectangles and set aside. If you are using store bought paneer then remove package, wash in running water and then proceed.

Now add the chopped paneer cubes in warm water (not hot water) leave soaked for about 10 minutes. Then drain water.
Peel garlic and scrape of ginger skin.

Chop into smaller pieces and grind into fine paste and set aside. (If using cumin seeds instead of cumin powder, you can grind it along with ginger and garlic)

To a bowl, add maida, corn flour, red chilli powder, cumin powder, ginger garlic paste, red food color, salt, baking soda and mix well.

Add some water and make a thick batter of dosa batter consistency.

Now add the paneer cubes into the batter and mix gently, until the batter coats the pieces well. Now place a pan on flame and pour enough oil into it for deep frying the paneer pieces.

When the oil turns hot gently drop the paneer pieces into it and fry until it turns reddish and crisp. It will take just 2 o 3 minutes. Do not fry for long, else paneer pieces will become hard, also do not keep stirring it will cause the outer layer some off from the paneer pieces.

Fry in batches do not crowd the pan as the pieces will get stuck to each other.

Remove from oil using a slotted spoon and place on a tissue paper to blot out extra oil.

Serve hot!!

Courtesy: youtoocancook

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