Thursday, February 16, 2017

Paneer 65 Recipe | How to make Paneer 65 | Paneer Fry

I am crazy about Chicken 65 and Gobi 65. It will be in our starter list, whenever we visit any restaurants. However, I have not tasted Paneer 65 until I visited my friend's place. When I tasted it, the first thing comes to mind is to post it here and when I saw the strips of Paneer 65 in Raks Kitchen, I was super tempted to try immediately. For Christmas 2016, we had few friends at home for lunch and one among them is vegetarian. Along with all the non-veg dishes, I made this Paneer 65 for him. It was a huge hit and even the non-vegetarians started munching it. I am here with the recipe and let us move on to the preparation steps. Do check out my other Paneer Recipes:

Paneer - 200 gms 
Oil - to deep fry 
To Marinate:
Ginger garlic paste - 1/2 tsp
Yogurt/Curd - 1 tbsp 
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp 
Garam masala powder - 1/2 tsp 
Salt - as required
For the Batter: 
Corn flour - 2.5 tbsp  
Maida - 2.5 tbsp 
Cooking soda - a generous pinch 
Red chilli powder - 1/2 tsp 
Black pepper powder - 1/2 tsp
Salt - as required
Water - as required

1. Slice the paneer into bites sized cubes or as strips. I have sliced it into strips.
2. In a wide mixing bowl, marinate the paneer with the items under 'To Marinate'. Then spread it on a plate and leave it aside for 15 minutes.
3. Meanwhile, start preparing the batter with the items under 'For the Batter'. Make sure the batter is lump free and the consistency is just right to coat the paneer cubes well.
4. Heat oil in a kadai and dip the paneer strips in the batter and coat it well. When the oil is hot, slide the coated paneer strips gently. Fry it in medium flame until it is golden brown and crispy. Turn the paneer strips inbetween for even cooking.
Drain it in the tissue paper and serve it warm. Garnish it with deep fried curry leaves. I adapted the recipe from here.
Points to remember:
  • If your paneer is in the freezer then thaw it. I remove it from the freezer and keep it refrigerated overnight to fry it the next day. To thaw it quickly, you can soak the paneer in hot water for 20 minutes.
  • If the batter is watery then it will not coat the paneer strips properly. Also, the outer layer should not be too thick. So the consistency of the batter is important.
  • You can replace curd with lemon juice too. The paneer strips tend to break, handle it carefully.
Warm Regards,
Happy's Cook - Divya

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