📝 About This Recipe
Experience the ultimate vegetarian indulgence with this Golden Spiced Crispy Fried Paneer, a dish that celebrates the rich heritage of Indian street food. Each cube of fresh, milky paneer is double-coated in a seasoned chickpea flour batter, resulting in a shatteringly crisp exterior that yields to a soft, melt-in-your-mouth center. Infused with aromatic carom seeds and warm Kashmiri chili, this recipe elevates simple fried cheese into a gourmet appetizer that is impossible to stop eating.
🥗 Ingredients
The Paneer
- 400 grams Paneer (Indian Cottage Cheese) (cut into 1-inch cubes or thick batons)
- 1/2 teaspoon Kashmiri Red Chili Powder (for the initial dusting)
- 1/4 teaspoon Salt (to season the cheese)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Crispy Batter
- 1 cup Besan (Chickpea Flour) (sifted to remove lumps)
- 1/4 cup Rice Flour (provides the essential crunch)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden color)
- 1/2 teaspoon Garam Masala (high quality or homemade)
- 1/2 to 3/4 cup Water (added gradually to achieve coating consistency)
For Frying and Finishing
- 2 cups Neutral Oil (such as sunflower or vegetable oil for deep frying)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Start by patting the paneer cubes dry with a paper towel to remove excess moisture; this ensures the spices and batter stick properly.
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2
In a medium bowl, toss the paneer cubes gently with lemon juice, salt, and the initial 1/2 teaspoon of Kashmiri chili powder. Let this marinate for 10 minutes.
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3
In a separate large mixing bowl, whisk together the besan (chickpea flour), rice flour, turmeric, garam masala, and crushed ajwain seeds.
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4
Add the ginger-garlic paste to the dry flour mixture and stir to combine.
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5
Slowly pour in the water while whisking constantly. You are looking for a thick, smooth batter—similar to heavy cream—that will coat the back of a spoon without running off immediately.
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6
Heat the oil in a heavy-bottomed kadai or deep frying pan over medium-high heat until it reaches approximately 350°F (175°C).
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7
Test the oil temperature by dropping a small bead of batter into it; if it sizzles and rises to the surface immediately, the oil is ready.
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8
Dip each marinated paneer cube into the batter, ensuring it is fully and evenly coated on all sides.
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9
Carefully slide the coated paneer into the hot oil. Work in batches of 5-6 pieces to avoid overcrowding the pan, which would drop the oil temperature and lead to greasiness.
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10
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the exterior is a deep, uniform golden brown and feels crisp to the touch.
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11
Remove the fried paneer with a slotted spoon and drain on a wire rack or paper towels to remove any excess oil.
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12
While the paneer is still piping hot, sprinkle generously with chaat masala and garnish with fresh cilantro for a burst of tang and color.
💡 Chef's Tips
Always use fresh, high-quality paneer; if using frozen, thaw completely and squeeze out all water before marinating. Adding rice flour or a tablespoon of cornstarch is the secret to a long-lasting crunch that doesn't go soggy. Don't skip the ajwain (carom seeds); they provide a distinct flavor and also aid in the digestion of the chickpea flour. If the batter is too thin, it will slide off the cheese; if too thick, it will be doughy—aim for a ribbon-like consistency. Fry on medium-high heat—low heat will make the paneer rubbery and the coating oily.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Date Chutney. Pair with a steaming cup of Masala Chai for the quintessential Indian afternoon snack experience. Serve alongside a fresh kachumber salad (diced cucumber, tomato, and onion) to cut through the richness. Stuff the fried paneer into warm parathas with pickled onions for an improvised 'Paneer Pakora Wrap'. Accompany with a chilled glass of Nimbu Pani (Indian lemonade) or a crisp Lager beer.