Crispy Paneer Fingers Recipe is a lip-smacking crispy, spicy, and very soft inside healthy snack. This snack recipe is great for party appetizers or guests.
OTHER FINGER FOOD IDEAS Masala French Fries, Veg Chilli Cheese Toast.
How to Make Crispy Paneer Fingers Recipe
Prepare bread crumbs and keep them aside.
In a bowl, mix maida, cornflour, red chili powder, black pepper powder, Italian seasoning, garlic powder & salt.
Add some water to make a paste just enough to coat the paneer pieces well.
Dip these fingers in the batter and then roll in breadcrumbs. Repeat this until paneer fingers are double-breaded.
See Video* for reference.
Repeat this step for the rest of the paneer pieces.
Refrigerate coated paneer fingers for 15-20 minutes, so that breadcrumbs stick well on the paneer.
When oil is hot enough, deep fry paneer fingers until golden brown on both sides. Remove & drain on a paper towel.
Serve crispy & spicy paneer fingers recipe with tomato ketchup.
Tips & Variations
- You can also add other seasonings like Kasuri methi (dried fenugreek leaves), garlic powder or onion salt, etc.
- If you are vegan, replace paneer with tofu.
- Use either homemade or panko bread crumbs from the store for this recipe.
- You can bread the paneer ahead of time and refrigerate. When you are ready to serve, you can air fry or deep fry paneer fingers.
- You can use oats or cornflakes instead of breadcrumbs. In a blender, take ½ cup of quick or rolled oats, and pulse a few times to get coarsely ground oats.
- If you eat eggs, you can skip the flour mixture and dip paneer into the beaten egg mixture along with spices and then roll into bread crumbs.
- To Make Schezwan Paneer Fingers, just add 1.5 tablespoons of Schezwan sauce to the flour mixture and follow the same steps.
More Indian Paneer Recipes
- Restaurant Style Paneer Butter Masala
- Palak Paneer
- Paneer Popcorn
- Palak Paneer Paratha
- Paneer Uttapam
Crispy Paneer Fingers Recipe
Ingredients
for Crispy Paneer Fingers
- 100 gm paneer/cottage cheese
- bread crumbs appx 5 breads Note:Bread crumbs should be course
- 4 tablespoon maida/all purpose flour
- 2 tablespoon corn flour/corn starch
- 1 teaspoon red chilli powder
- ½ teaspoon black pepper powder
- 1 teaspoon garlic powder can use fresh chopped garlic if you don’t have garlic powder
- ½ teaspoon italian seasoning/mixed herbs
- salt to taste
- oil for frying
Instructions
- Prepare bread crumbs and keep them aside.
- In a bowl, mix maida, cornflour, red chili powder, black pepper powder, Italian seasoning, garlic powder & salt.
- Add some water to make a paste just enough to coat the paneer pieces well.
- Dip these fingers in the batter and then roll in breadcrumbs. Repeat this until paneer fingers are double-breaded.
- Repeat this step for the rest of the paneer pieces.
- Refrigerate coated paneer fingers for 15-20 minutes, so that breadcrumbs stick well on the paneer.
- When oil is hot enough, deep fry paneer fingers until golden brown on both sides. Remove & drain on a paper towel.
- Serve crispy & crunchy paneer fingers with tomato ketchup.
Notes
- You can also add other seasonings like Kasuri methi (dried fenugreek leaves), garlic powder or onion salt, etc.
- If you are vegan, replace paneer with tofu.
- Use either homemade or panko bread crumbs from the store for this recipe.
- You can bread the paneer ahead of time and refrigerate. When you are ready to serve, you can air fry or deep fry paneer fingers.
- You can use oats or cornflakes instead of breadcrumbs. In a blender, take ½ cup of quick or rolled oats, and pulse a few times to get coarsely ground oats.
- If you eat eggs, you can skip the flour mixture and dip paneer into the beaten egg mixture along with spices and then roll into bread crumbs.
- To Make Schezwan Paneer Fingers, just add 1.5 tablespoons of Schezwan sauce to the flour mixture and follow the same steps.
Nutrition
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