Paneer 65 Recipe (with Step by Step Photos)
|200 gms (1/2 lb) Paneer (Cottage Cheese)|
|2½ tablespoons Maida (all purpose flour)|
|3 tablespoons Cornflour (corn starch)|
|1 tablespoon Rice Flour|
|1½ teaspoons crushed Ginger|
|1½ teaspoons crushed Garlic|
|1/2 teaspoon Chaat Masala Powder|
|1/4 teaspoon Garam Masala Powder|
|1 teaspoon Red Chilli Powder|
|1 teaspoon Coriander Powder|
|1 drop of Red Food Color (optional)|
|5 tablespoons Water|
|For deep frying + 2 teaspoons Oil|
|1 medium Onion, finely sliced|
|8-10 Curry Leaves|
|1½ tablespoons Thick Curd|
|3/4 teaspoon + 1/8 teaspoon Salt (or to taste)|
- Cut paneer into 1-inch cubes. Mix maida, cornflour, rice flour, ginger, garlic, chaat masala powder, garam masala powder, 1/2 teaspoon red chilli powder, coriander powder, red food color and 3/4 teaspoon salt in a medium bowl.
- Add approx. 5-tablespoons water and make a medium thick paste. Add paneer cubes in prepared paste and mix well until coated with it.
- Heat oil in a pan over medium flame for deep frying. Deep-fry all pieces in small batches (4-5 pieces at a time) until golden brown and crispy. Drain and transfer on plate. Spread good quality paper napkin on plate before transferring them on plate to absorb excess oil.
- Heat 2 teaspoons oil in another pan over medium flame. Add sliced onion and curry leaves, sauté until onion turns translucent.
- Add thick curd, 1/4 teaspoon red chilli powder and 1/8 teaspoon salt.
- Mix well, stir and cook for a minute.
- Add fried paneer pieces and cook for 2-3 minutes.
- Turn off flame and transfer prepared paneer 65 dry in serving dish.
- If you are preparing it as snack for kids, then reduce the quantity of ginger, garlic and red chillies and make it less spicy, suitable for kids.
- We have added a pinch of tandoori color or red food color in step-2 to get nice orange color. However, we do not recommend using any additive food color as it does not affect or improve the taste of this spicy deep fried paneer starter.
- You can avoid thick curd and onion in above recipe if you want to.
- For yet another best variation, add sliced capsicum in step-4 and sauté for 2-minutes.
Response: Yes, you can use parboiled cauliflower (boiled in salted water until half cooked) instead of paneer.
Can we also make this with Soya Chaap instead of paneer?
Please upload some soya chaap recipe, like malai chaap, afghani chaap etc.
Response: Hi, I have never used soya chaap in any recipes so I do not have any idea about using it instead of paneer in this recipe.
But when I tried this out, it didn't come out so dry. Instead it was gravy-like. What should I do to prevent this next time?
Response: Hi Reshma, thanks for trying the recipe. To prevent it from turning like gravy follow the given steps.
1. Do not add watery curd.
2. Do not increase the quantity of curd.
3. After adding the curd, cook the mixture until it turns dry (in step-6).
Response: Hi, if chaat masala powder is not available then you can skip it.
Can you guys tell me why my curd splits when I added it to the onions and curry leaves? Am I doing something wrong?
Response: Hi Kishor, you are not doing anything wrong. If curd splits in step-6, it is normal.
Response: Hi Sneha, corn four and rice flour is used to make outer layer crispy for deep fried paneer cubes, so you can not skip both flours. However, you can skip the rice flour and increase the amount of corn flour in same quantity.
Response: Hi Anjali, thanks for trying the recipe. Follow our Veg Snacks Recipes section to make more veg snacks .
Thank you!I made this, but was wondering how to make the paneer soft from inside?
Response: Hi Reeni, thanks for trying the recipe. We have used the homemade paneer to make this snack. Follow our step by step photo recipe to learn how to make soft paneer at home.