Ingredients with Measurements:
- 500g paneer, cut into bite-sized cubes
- 1 cup all-purpose flour
- 1/4 cup corn flour
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- Salt, to taste
- Water, as needed
- Oil, for deep frying
- Lemon wedges, for serving
- Fresh coriander leaves, for garnish
Special equipment needed:
- Deep fryer or heavy-bottomed pan
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, corn flour, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala powder, and salt. Mix well.
2. Gradually add water to the mixture, stirring continuously, until you get a thick batter consistency.
3. Add the paneer cubes to the batter and mix well, making sure each piece is coated evenly.
4. Heat oil in a deep fryer or heavy-bottomed pan over medium-high heat.
5. Once the oil is hot, carefully drop the paneer cubes into the oil, a few at a time, and fry until golden brown and crispy. Use a slotted spoon to remove the paneer cubes from the oil and drain on a paper towel-lined plate.
6. Repeat until all the paneer cubes are fried.
7. Serve hot with lemon wedges and garnish with fresh coriander leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature for frying: 350°F (180°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 20g
- Saturated fat: 12g
- Cholesterol: 50mg
- Sodium: 500mg
- Total carbohydrates: 30g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 15g
Substitutions for ingredients:
- Corn flour can be substituted with rice flour or chickpea flour.
- Garam masala powder can be substituted with curry powder or chaat masala.
Variations:
- Add diced onions, green chilies, and curry leaves to the batter for extra flavor.
- Serve with mint chutney or tamarind chutney for dipping.
Tips and tricks:
- Make sure the oil is hot enough before adding the paneer cubes to prevent them from getting soggy.
- Do not overcrowd the pan while frying to ensure even cooking.
- For a healthier version, you can bake the paneer cubes in the oven instead of deep frying.
Storage instructions:
- Paneer 65 can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F (180°C) and bake the paneer cubes for 5-10 minutes until heated through.
Presentation ideas:
- Serve on a platter with lemon wedges and fresh coriander leaves for garnish.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with naan bread or rice for a complete meal.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable curry
- Aloo gobi
Troubleshooting advice:
- If the batter is too thick, add more water until you get the desired consistency.
- If the paneer cubes are not crispy, the oil may not be hot enough.
Food safety advice:
- Make sure to handle the hot oil with care to prevent burns.
- Use fresh paneer and check for any signs of spoilage before using.
Food history:
- Paneer 65 is a popular Indian appetizer that originated in Chennai, India.
Flavor profiles:
- Spicy, tangy, and crispy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian