Crispy Paneer Fingers

In a mixing bowl, combine the curd, ginger-garlic paste, red chilli powder, turmeric powder, salt, and lemon juice.

Add the paneer pieces, ensuring each one is well coated. Cover and let it marinate for 10-15 minutes to absorb the flavours.

In another bowl, mix the all-purpose flour, cornflour, black pepper powder, carom seeds, mixed herbs, and salt.

Gradually add water while stirring to form a thick, smooth batter that can coat the paneer evenly. Adjust the salt and pepper to taste.

Dip the marinated paneer pieces into the batter, coating it well.

Roll them in breadcrumbs to form a crispy layer. For an extra firm coating, refrigerate them for 10-15 minutes.

Heat oil in a heavy-bottomed pan over medium-high heat (approx. 170°C/340°F).

To test the oil, drop a small portion of the batter into it; it should sizzle and rise without browning too quickly.

Fry the paneer fingers in batches, ensuring not to overcrowd the pan. Avoid stirring immediately to prevent sticking.

Turn them gently once they firm up, frying until golden and crispy.

Once fried, transfer the paneer fingers to a plate lined with paper towels to drain excess oil.

Optionally, sprinkle with chaat masala for extra flavour.

Serve the paneer fingers hot with your favourite dipping sauce, chutney, or ketchup.