Crispy Paneer Fingers Recipe

5 from 5 votes

Crispy Paneer Fingers Recipe|Evening Snack|Kids appetizer is a lip-smacking crispy, spicy and very soft inside healthy snack

Course Appetizer

Cuisine Indian

Keyword crispy paneer fingers, paneer fingers, paneer recipes

Diet Vegetarian

Method Stovetop

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 240kcal

Author Bhavana Patil

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

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.

You can also add other seasonings like Kasuri methi (dried fenugreek leaves), garlic powder or onion salt, etc.

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.