Crispy Paneer Fingers

Name: Crispy Paneer Fingers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 250 g Paneer (cut into finger-sized pieces); 0.25 cup Curd (yogurt); 1 tsp Ginger Garlic paste; 0.5 tsp Red chilli powder; 0.25 tsp Turmeric powder; 0.5 tsp Garam masala powder; 0.5 tsp Salt; 0.5 tsp Lemon juice; 0.5 cup All-purpose flour (maida); 0.25 cup Cornflour; 0.5 tsp Black Pepper powder; 0.5 tsp Carom seeds (ajwain); 1 tsp Mixed herbs/Oregano; 0.5 tsp Salt; Water (as needed); 0.5 cup Bread crumbs; Oil for frying; 0.5 tbsp Chaat Masala (optional)

Leena Kohli (@leenakohli)

Indian Appetiser Snack Vegetarian

Crispy Paneer Fingers are the ultimate snack for anyone who loves a perfect blend of crunch and flavour. These delightful paneer fingers feature soft paneer pieces marinated in aromatic spices, coated in a smooth batter, and rolled in breadcrumbs for that irresistible golden crunch. A quick fry brings out their...

Prep Time

25min

Cook Time

15min

Total Time

40min

Ingredients

4 Servings

(1 serving = 2-3 paneer fingers)

For Marination

250g
Paneer (cut into finger-sized pieces)
1/4cup
Curd (yogurt)
1tsp
Ginger Garlic paste
1/2tsp
Red chilli powder
1/4tsp
Turmeric powder
1/2tsp
Garam masala powder
1/2tsp
Salt
1/2tsp
Lemon juice

For Batter

1/2cup
All-purpose flour (maida)
1/4cup
Cornflour
1/2tsp
Black Pepper powder
1/2tsp
Carom seeds (ajwain)
1tsp
Mixed herbs/Oregano
1/2tsp
Salt
Water (as needed)

For Coating

1/2cup
Bread crumbs
Oil for frying
1/2tbsp
Chaat Masala (optional)

How to make Crispy Paneer Fingers

Marinate the Paneer

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.

Prepare the Batter

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.

Coat the Paneer

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.

Frying

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.