Paneer finger fry|Crispy paneer fingers recipe – This very easy, simple, and delicious evening snack recipe. This recipe requires a few basic ingredients and you know what? even a beginner can make this recipe, this is that simple.
I love easy snacks and you can make this paneer finger fry for your last minutes guest or as a beer or tea snack. Try this recipe and share your feedback with me!
If you love paneer then you may also like- Hariyali paneer tikka, tandoori paneer tikka, malai paneer.
Ingredients
Paneer- Use fresh paneer. You can use homemade or readymade paneer as well. In this recipe, I have used store-bought paneer.
Aromatics & Seasonings- Ginger-garlic paste takes the flavor to the next level, salt, and black pepper powder.
Other- Cornflour or cornstarch, red food color (optional), chopped coriander leaves, refined oil, or canola oil to fry the paneer fingers.
How to make crispy paneer fingers?
Slice 200-gram paneer into long strips and keep it aside.
In a mixing bowl add ginger-garlic paste, salt, black pepper powder, cornflour or cornstarch, all-purpose flour, chopped coriander leaves, a pinch of red food color or orange food color, and little water.
Mix it well. Now, transfer the paneer strip to the mixture and mix it well so that all the paneer slices are coated nicely with it.
(Note– In this recipe, no marinating is required but if you want to do the prep work before then marinate it in the refrigerator for 1 to 2 hours as this recipe is a great snack for serving at parties or any occasion.)
Deep fry it in medium hot oil at medium flame by flipping it gently after 40 to 50 seconds so that both sides are evenly cooked and golden brown. Fry it in refined, canola, or extra light olive oil. I have used extra light olive oil.
(Note– You can shallow fry or air fry the paneer as well.)
Once fried, transfer it to a paper towel to absorb the excess oil. Serve it immediately with tomato ketchup, or coriander dip.
Top Tips
- Use fresh paneer.
- You can add oregano, roasted cumin powder, or any seasoning of your choice to add more flavor to it. You can do little experiments with the seasonings.
- Do not add too much water, not more than 1 teaspoon. If the marination mixture will become watery then it may not stick to the paneer.
- Fry it in medium hot oil at medium flame. Do not over-fry it as become hard.
FAQs
Can I use readymade or store-bought paneer?
Yes, I have not used the packed paneer but it is store-bought fresh paneer that is easily available in India. You can use packed paneer or homemade paneer as well.
Can I shallow-fry the paneer strips?
Yes, you can shallow fry or air fry the paneer.
What to serve with this these paneer strips?
Serve it with sweet chili sauce, tomato ketchup, or coriander chutney with beer, mocktails, tea, or cold drinks.
Can I use ginger garlic powder instead of ginger garlic paste?
Yes, You can substitute it with ginger powder and garlic powder.
Other recipes you might like
Chicken cutlet recipe without potato
Recipe card
Paneer finger fry|Crispy paneer fingers recipe
This Paneer fingers are very easy, simple, and delicious evening snack recipe. This recipe requires a few basic ingredients and you know what? even a beginner can make this recipe, this is that simple.
Ingredients
- 200 Gram paneer
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 2 tablespoon cornflour
- 2 tablespoon all purpose flour/maida
- a pinch of red food colour (optional)
- 1 teaspoon water
- 1 tablespoon chopped coriander leaves
Instructions
- Slice 200-gram paneer into long strips and keep it aside.
- In a mixing bowl add 1 tablespoon of ginger-garlic paste, 1 teaspoon salt, 1 teaspoon black pepper powder, 2 tablespoon cornflour or cornstarch, 2 tablespoons all-purpose flour, 1 tablespoon chopped coriander leaves, a pinch of red food color or orange food color, and little water.
- Mix it well. Now, transfer the paneer strip to the mixture and mix it well so that all the paneer slices are coated nicely with it.
- (Note- In this recipe, no marinating is required but if you want to do the prep work before then marinate it in the refrigerator for 1 to 2 hours as this recipe is a great snack for serving at parties or any occasion.)
- Deep fry it in medium hot oil at medium flame by flipping it gently after 40 to 50 seconds so that both sides are evenly cooked and golden brown. Fry it in refined, canola, or extra light olive oil. I have used extra light olive oil.
- (Note- You can shallow fry or air fry the paneer as well.)
- Once fried, transfer it to a paper towel to absorb the excess oil. Serve it immediately with tomato ketchup, or coriander dip.
Notes
- Use fresh paneer.
- You can add oregano, roasted cumin powder, or any seasoning of your choice to add more flavor to it. You can do little experiments with the seasonings.
- Do not add too much water, not more than 1 teaspoon. If the marination mixture will become watery then it may not stick to the paneer.
- Fry it in medium hot oil at medium flame. Do not over-fry it as become hard.
Nutrition Information:
Yield:
4Serving Size:
3Amount Per Serving: Calories: 140Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 290mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 10g
All information presented is intended for informational purposes only.
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