I am planning to share a collection of Paneer recipes from my blog. But before that, I wanted to post some more yummy and interesting paneer recipes which are in my try list for long time. Recently I tasted paneer 65 in a restaurant buffet lunch under starters. Raksha & myself loved it so much. So I tried to recreate the same at home after watching few YouTube videos.Actually Paneer 65 ( Dry Paneer fry) can be made in Chinese or Indian style.Here I followed Indian version and added masala powders. If you want to make in Chinese style, add tomato sauce, soya sauce, chilli sauce and pepper powder. As I wished, It came out with super crispy exterior and soft interior. As a general rule, this deep fried starter recipe should be eaten hot to enjoy its best taste. Summer vacation is going to start in another 2 weeks in India. Kids would demand varieties of snacks recipes from their moms. So friends, make this yummy, kids friendly Paneer snacks for them.Serve it with a fresh juice.They are going to enjoy it for sure. You too can enjoy a plate of paneer 65 with a cup of hot tea/coffee as I did. Lets see how to make this crispy, homemade Paneer 65 for evening snack or as a starter for lunch/dinner.
Do check out my
Gobi 65,
Baby corn fry, Chilli Idli fry
Paneer 65 recipe
How to make paneer 65 at home - Kids friendly evening snack !! Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 30 Minutes
Cook time: 10 Minutes
Total time: 40 Minutes
INGREDIENTS
For marination
- All purpose flour/Maida - 3 tbsp
- Rice flour - 2 tbsp
- Corn flour - 2 tbsp
- Curd – 1/2 tbsp or lemon juice – 1 tsp
- Ginger & garlic paste - 1/2 tsp
- Dhania powder - 1 tsp
- Red chilli powder - 1 tsp ( Use Kashmiri chilli powder to get the same color)
- Garam masala powder - 1/2 tsp
- Salt, water - as needed
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METHOD
- Take the paneer block and cut into strips of 2 inches length. Boil water till it starts to bubble. Add the paneer pieces to hot water and set aside.In a wide bowl, take the flours, red chilli powder, dhania powder, garam masala powder, G&G paste, curd & salt. Mix well without adding water.
- Then add the required water and make a batter similar to dosa batter. Check the consistency in the picture below.
- Now remove the paneer pieces from the hot water and squeeze the excess water gently.Do not squeeze too hard. Add the paneer pieces to the batter and coat it well.
- Let it marinate for 15 minutes.Do not marinate for more than an hour. Batter will become sour.It spoils the taste of dish. ( If you want to marinate for long time, refrigerate the marinated mixture till you fry them)
- Heat oil to deep fry. Drop a pinch of batter and if it raises to the top immediately, oil temperature is just right. Now keep the flame low to medium and take the paneer pieces using a spoon. If you take it using your fingers, the coating may go off. So take it with a spoon and make sure the paneer piece is completely coated with the batter.
 - Drop the paneer pieces and cook in batches. Do not crowd the oil. After dropping the paneer pieces, let it cook for few seconds. Then try to move the pieces with a slotted ladle else they will stick to the bottom of kadai. Keep moving them in between. Cook for a minute in medium flame and turn the pieces upside down. Cook the other side for a minute and remove when the bubbles start to cease and paneer pieces turn golden brown.Do not wait for all the bubbles to stop.If you over fry, paneer will become chewy. So remove at the right time.
- Remove in a tissue paper. Enjoy serving & eating hot !!
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Note
- If you don’t have corn flour in hand, use 4 tbsp of rice flour alone.
- You can replace curd with a tsp of lemon juice.
- Marination gives a nice crispy exterior and soft interior. If you are in a hurry, you can make it immediately too. If you want to keep the marinated paneer for long time, its better to refrigerate the batter till you deep fry.
- Do not over fry the paneer pieces, it would turn chewy & hard.
- Its better to use low fat paneer cubes to avoid becoming too soft or crumbly.
- Frying in low to medium heat is important. If the oil is too hot n smoky, paneer 65 would turn dark brown in color.
- Use Kashmiri chilli powder to get this color. I have not used any coloring agent here.
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Enjoy this crispy, yummy snack/starter recipe at home with tea/coffee/Juice!!
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