Paneer 65 Recipe 

By Fiza Khan

Ingredients:

200 gms (1/2 lb) Paneer (Cottage Cheese)

2½ tablespoons Maida (all purpose flour)

3 tablespoons Cornflour (corn starch)

1 tablespoon Rice Flour

1½ teaspoons crushed Ginger

1½ teaspoons crushed Garlic

1/2 teaspoon Chaat Masala Powder

1/4 teaspoon Garam Masala Powder

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

1 drop of Red Food Color (optional)

5 tablespoons Water

For deep frying + 2 teaspoons Oil

1 medium Onion, finely sliced

8-10 Curry Leaves

1½ tablespoons Thick Curd

3/4 teaspoon + 1/8 teaspoon Salt (or to taste)

Directions:

1. 

   Cut paneer into 1-inch cubes. Mix maida, cornflour, rice flour, ginger, garlic, chaat masala powder, garam masala powder, 1/2 teaspoon red chilli powder, coriander powder, red food color and 3/4 teaspoon salt in a medium bowl.
2. 

   Add approx. 5-tablespoons water and make a medium thick paste. Add paneer cubes in prepared paste and mix well until coated with it.
3. 

   Heat oil in a pan over medium flame for deep frying. Deep-fry all pieces in small batches (4-5 pieces at a time) until golden brown and crispy. Drain and transfer on plate. Spread good quality paper napkin on plate before transferring them on plate to absorb excess oil.
4. 

   Heat 2 teaspoons oil in another pan over medium flame. Add sliced onion and curry leaves, sauté until onion turns translucent.
5. 

   Add thick curd, 1/4 teaspoon red chilli powder and 1/8 teaspoon salt.
6. 

   Mix well, stir and cook for a minute.
7. 

   Add fried paneer pieces and cook for 2-3 minutes.
8. 

   Turn off flame and transfer prepared paneer 65 dry in serving dish.

Tips and Variations:

• If you are preparing it as snack for kids, then reduce the quantity of ginger, garlic and red chillies and make it less spicy, suitable for kids.
• We have added a pinch of tandoori color or red food color in step-2 to get nice orange color. However, we do not recommend using any additive food color as it does not affect or improve the taste of this spicy deep fried paneer starter.
• You can avoid thick curd and onion in above recipe if you want to.
• For yet another best variation, add sliced capsicum in step-4 and sauté for 2-minutes.

Taste: Spicy, crispy and dry

Serving Ideas: Serve it as a starter or as an accompaniment with meal. It is a delicious evening snack when served with spicy pudina chutney or tangy tamarind chutney or tomato ketchup.