It's a spicy yet irresistibly scrumptious snack made by deep-frying spicy paste coated paneer cubes. It's dry texture and could be offered as starter, appetizer, snack or accompaniment. Unlike paneer manchurian, this step-by-step photos recipe of paneer 65 doesn't use soya and chilli sauce to obtain spiciness rather, it uses types of Indian spices and mixture of cornflour, all-purpose flour and curd to obtain its signature tongue tickling taste.
Preparation Time: ten minutes
Cooking: fifteen minutes
Serves: 2 servings
two tablespoons Maida (all-purpose flour)
3 tablespoons Cornflour (corn starch)
1 tablespoon Grain Flour
1 teaspoons crushed Ginger root
1 teaspoons crushed Garlic clove
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
1 tablespoons Thick Curd
3/4 teaspoon + 1/8 teaspoon Salt (in order to taste)
Cut paneer into 1-inch cubes. Mix maida, cornflour, grain flour, ginger root, garlic clove, chaat masala powder, garam masala powder, 1/2 teaspoon red chilli powder, coriander powder, red food color and threeOr4 teaspoon salt inside a medium bowl.
Add approximately. 5-tablespoons water making a medium thick paste. Add paneer cubes in prepared paste and blend well until coated by using it.
Heat oil inside a pan over medium flame for deep frying. Deep-fry all pieces in small batches (4-5 pieces at any given time) until golden brown and crispy. Drain and transfer on plate. Spread top quality serviette on plate before transferring them on plate to soak up excess oil.
Heat 2 teaspoons oil in another pan over medium flame. Add sliced onion and curry leaves, saut until onion turns translucent.
August 02, 2016 by Katrina McAfee
I had been SO excited to do this recipe since i have love both gobi and paneer 65. I adopted this recipe exactly. even creating a special visit to our local Indian supermarket for Chaat Masala. Although this recipe sampled okay, it had been nothing beats the restaurant's paneer 65. This wasn't even spicy whatsoever. It sampled a lot more like a mozzarella cheese stick at Sonic's or something like that. I had been very disappointed. I returned and checked out the recipe and observed something within the Tips and Variations about Red Chilies. Is it feasible which i used the wrong Chili Powder? If there is a particular Chili Powder for use, i then feel it ought to happen to be clarified because regular American chili powder certainly destroyed this for me personally. Hopefully, I'm able to correct the mistake since i anxiously wanted this to become 5 stars.
Response: Hello Katrina, I'm sorry to listen to this recipe did not come out well. After studying your review, I looked for American chili powder on the web and you're right, it's not the same as Indian Red Chilli Powder. Indian red chilli powder is only the pure ground dry red chillis, while American chili powder may be the combination of paprika, oregano,cumin, salt etc.
Whenever you do this the next time, make use of the combination of (3/4 red pepper cayenne + 1/4 paprika) rather of Indian red chilli powder within this recipe. Adjust the quantity of cayenne for that spiciness according to your tastebuds. I really hope this should help you.
Jul 11, 2016 by Sheela jadhav
You provided super easy paneer recipes. I'm loving it. thanks.
May 14, 2016 by Sneha Agrawal
And because of this , I'm a huge fan and follower of foodviva. Your recipes as well as their steps are awesome, I usually finish up preparing the tastiest dish. Thanks!
Wow, it had been a tasty stuff.
Are we able to also get this to with Soya Chaap rather of paneer?
Please upload some soya chaap recipe, like malai chaap, afghani chaap etc.
Response: Hi, I have not used soya chaap in almost any recipes and so i have no understanding of utilizing it rather of paneer within this recipe.
Apr 23, 2015 by Reshma
This can be a tasty dish. I'm so glad that my maiden experiment in cooking arrived on the scene well.
However when I attempted this out, it did not emerge so dry. Rather it had been gravy-like. What must i do in order to prevent the following time?
Response: Hi Reshma, thank you for using the recipe. To avoid it from turning like gravy stick to the given steps.
1. Don't add watery curd.
2. Don't increase the amount of curd.
3. After adding the curd, prepare the mix until it turns dry (in step-6).
Apr 17, 2015 by Kriti
We don't put any chinese sauce within the panner 65 recipe.
Marly 11, 2015 by Senthiru
Hey buddy attempted it with chicken it had been great. sprinkle just a little pepper. Everybody loved it, yup try was paneer.
Sep 02, 2014 by Sneha
Hi, this dish looks yummy and simple to organize. Really all of your recipes are extremely simple and easy , described well. I wish to do this recipe. But, can one skip corn flour and grain flour.
Response: Hi Sneha, corn four and grain flour can be used to create surface crispy for fried paneer cubes, so that you can not skip both flours. However, you are able to skip the grain flour and combine corn flour in same quantity.
August 13, 2014 by Anjali
I've attempted also it was superb. Thank you for this. Also tell newer and more effective veg snacks.
Response: Hi Anjali, thank you for using the recipe. Follow our Veg Snacks Recipes section to create more veg snacks .
