Crispy Paneer Recipe!! Today in the spotlight we have cottage cheese (paneer)! Panner aka cottage cheese is a key ingredient to various foods found in India. In New Dehli, paneer is literally the highlight of its famous street food. In Punjab, you will probably find that most of their delicious gourmet is connected to Paneer! Our recipe can be made in two ways – frying OR baking. The recipe is pretty simple to make and can be sided with green chutney!
Ingredients for Crispy Paneer Recipe
- 100 grams cottage cheese paneer
- 1 tbsp plain flour
- 1 tbsp cornstarch
- 2 tbsp chickpea flour besan
- 1 tbsp schezwan sauce
- 1/2 tbsp sweet and sour sauce
- 1/2 tbsp white vinegar
- 1 tsp dry oregano
- 1/2 tsp chili flakes can adjust according to your spicy tooth
- 1 tsp salt
- 1/4 cup water
- For coating:
- 1/2 cup crushed cornflakes
- 1 cup crushed papad preferably moong
- Need 1 to 2 tbsp oil for shallow fry paneer cubes
Instructions
- First, take a pot for making the batter, take chickpea flour, plain flour, cornstarch, schezwan sauce, sweet and sour sauce, and white vinegar. Mix them well. Now we will add salt, oregano, and chili flakes in it and mix them with the help of a spatula.
- In this mixture, we will add water slowly so that we get lump-free batter, if you put all water together there will be chances of a lot of lumps in the batter.
- Method for making Crispy Paneer
- Sliced your paneer into 6 equal size rectangular pieces. Dip these paneer slices in the batter and cover the paneer completely.
- In a separate plate crush roasted papad and cornflakes in tiny pieces with the help of a rolling pin or by your hands. Now the paneer slices which you dip in the better roll them in this mixture one by one. Now keep these slice in the refrigerator for 30 minutes so that get nicely set.
- Take a nonstick frying pan( preferably) and pour oil, let it heated on medium flame, till then you take out your paneer slices from the refrigerator. When oil gets heated shallow fry your paneer slices from both sides until they turn golden brown.
Crispy Paneer
Today in the spotlight we have cottage cheese (paneer)! Panner aka cottage cheese is a key ingredient to various foods found in India. In New Dehli, paneer is literally the highlight of its famous street food. In Punjab, you will probably find that most of their delicious gourmet is connected to Paneer!
Our recipe can be made in two ways – frying OR baking. The recipe is pretty simple to make and can be sided with green chutney!
Servings: 4
Ingredients
- 100 grams cottage cheese paneer
- 1 tbsp plain flour
- 1 tbsp cornstarch
- 2 tbsp chickpea flour besan
- 1 tbsp schezwan sauce
- 1/2 tbsp sweet and sour sauce
- 1/2 tbsp white vinegar
- 1 tsp dry oregano
- 1/2 tsp chili flakes can adjust according to your spicy tooth
- 1 tsp salt
- 1/4 cup water
- For coating:
- 1/2 cup crushed cornflakes
- 1 cup crushed papad preferably moong
- Need 1 to 2 tbsp oil for shallow fry paneer cubes
Instructions
- First, take a pot for making the batter, take chickpea flour, plain flour, cornstarch, schezwan sauce, sweet and sour sauce, and white vinegar. Mix them well. Now we will add salt, oregano, and chili flakes in it and mix them with the help of a spatula.
- In this mixture, we will add water slowly so that we get lump-free batter, if you put all water together there will be chances of a lot of lumps in the batter.
- Method for making Crispy Paneer
- Sliced your paneer into 6 equal size rectangular pieces. Dip these paneer slices in the batter and cover the paneer completely.
- In a separate plate crush roasted papad and cornflakes in tiny pieces with the help of a rolling pin or by your hands. Now the paneer slices which you dip in the better roll them in this mixture one by one. Now keep these slice in the refrigerator for 30 minutes so that get nicely set.
- Take a nonstick frying pan( preferably) and pour oil, let it heated on medium flame, till then you take out your paneer slices from the refrigerator. When oil gets heated shallow fry your paneer slices from both sides until they turn golden brown.
