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 Mix Veg Pakoda , Masala French Fries, Veg Chilli Cheese Toast , Papdi Pizza
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 Biryani
- 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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