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Home » SNACKS » How to make paneer 65, paneer 65 recipe

How to make paneer 65, paneer 65 recipe

November 7, 2016 by Raks Anand 13 Comments / Jump to Recipe

Paneer 65 is an easy to prepare snack, very filling to go with tea or coffee. Perfect for get together as a starter.

I have made paneer pakora and chilli paneer dry. This is also a similar one, a combination of both, made in the way of how we make gobi 65. You can marinate and keep refrigerated, make hot when needed. I got these two blocks of paneer during my recent trip to Mustafa and by mistake kept in fridge instead of freezing it. So could not freeze it as the pack said once de frosted, don’t freeze again.

Since it was a Sunday, prepared paneer 65. It was heavy and we skipped our dinner. Paneer 65 goes well with fried rice or biryani too. I have cut the paneer as fingers, you can use cubed paneer also or cut into cubes. Let’s learn how to make paneer 65 with step by step pictures and instructions below.

paneer-65
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Paneer 65

Paneer 65 is an easy to prepare snack, very filling to go with tea or coffee. Perfect for get together as a starter.
Course Snack
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings 3
Cup measurements

Ingredients

  • Paneer – 200 gm
  • All purpose flour – 1/4 cup maida
  • Corn flour – 2 tbsp
  • Plain yogurt – 1 tbsp curd
  • Cooking soda – a generous pinch
  • Ginger garlic paste – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Black pepper powder – 1/2 tsp optional
  • Lemon juice – 1 tsp
  • Curry leaves – 2 sprigs
  • Chaat masala – 1/2 tsp
  • Salt – as needed
  • Oil – to deep fry

Instructions

  • First thaw the paneer, soak the paneer strips in hot water for 20 mins. Drain water completely and take it in a wide bowl or plate.
  • Marinate the paneer cubes with 1/4 tsp ginger garlic paste, 1/2 tsp red chilli powder, 1/4 tsp garam masala powder, black pepper powder, lemon juice and little salt for 10 mins.
  • Prepare the batter using all purpose flour, corn flour, remaining red chilli powder, garam masala powder, required salt, curd and required ice cold water. The batter should be thick enough to coat the paneer cubes yet not a thick coat. so prepare accordingly.
  • Just before frying, add a tsp of maida to the marinated paneer and coat it evenly. This step is to make sure the batter remains intact to the paneer.
  • Heat oil and add the paneer cubes to the batter. Coat it from all sides and using a fork drop in hot oil. You can use your hands too.
  • Let it get cooked until golden and turn the paneer cubes. Cook until golden and crisp.
  • Add few curry leaves to the oil. Drain in paper towels. Sprinkle with chaat masala. Paneer 65 is ready to serve.

Notes

  • While frying in oil, do not try to separate the paneer even if it gets stuck to each other. Later after getting cooked, you can easily separate.
  • Make sure to add all the spices and balance it, otherwise will be bland.
  • I made more than mentioned measurements.

How to make paneer 65 method

  • First thaw the paneer, soak the paneer strips in hot water for 20 mins. Drain water completely and take it in a wide bowl or plate.
Paneer-65-preparation-step1
  • Marinate the paneer cubes with 1/4 tsp ginger garlic paste, 1/2 tsp red chilli powder, 1/4 tsp garam masala powder, black pepper powder, lemon juice and little salt for 10 mins.
preparation-step2
  • Prepare the batter using all purpose flour, corn flour, remaining red chilli powder, garam masala powder, required salt, curd and required ice cold water. The batter should be thick enough to coat the paneer cubes yet not a thick coat. so prepare accordingly.
Paneer-65-preparation-step3
  • Just before frying, add a tsp of maida to the marinated paneer and coat it evenly. This step is to make sure the batter remains intact to the paneer.
Paneer-65-preparation-step4
  • Heat oil and add the paneer cubes to the batter. Coat it from all sides and using a fork drop in hot oil. You can use your hands too.
preparation-step5
  • Let it get cooked until golden and turn the paneer cubes. Cook until golden and crisp.
step6
  • Add few curry leaves to the oil. Drain in paper towels. Sprinkle with chaat masala. Paneer 65 is ready to serve.
preparation-step7

Serve hot with fresh cut onion rings, lemon wedge and tomato sauce.

paneer 65

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Filed Under: BACHELOR COOKING, SNACKS, STARTERS

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Reader Interactions

Comments

  1. Rasa Kitchen

    November 7, 2016 at 12:47 pm

    Very nice recipe Raji. I used to marinate paneer like how you did, and roast in tawa in low flame, to make it crispy. Love your version and the clicks.

    Reply
  2. Unknown

    November 7, 2016 at 3:13 pm

    If you have video, can you please upload? I want to see how you handle the paneer with a fork.

    Reply
  3. Raks anand

    November 8, 2016 at 7:15 am

    I didn't shoot. It's easy, just take it with fork, wipe quickly in the edge of the bowl, drop in oil. Mess free. I do the same for suzhiyan, not with fork but spoon.

    Reply
  4. puvan ragul

    November 14, 2016 at 4:23 am

    Mmmmmm nice!!!!!

    Reply
  5. Unknown

    November 14, 2016 at 4:23 am

    Okay, so TAKE, not POKE with fork.

    Also, when I use fingers, the place where I hold has less batter, and the final look is uneven and has finger marks.

    Reply
  6. Raks anand

    November 15, 2016 at 9:21 am

    Yes correct

    Reply
  7. Nithya

    February 7, 2017 at 1:24 pm

    Hi raji. Today I tried this paneer 65 with veg biryani. It was a super duper hit. My sisters and her kids loved it. It is a very very easy snack for evening time. Thq so much dear 🙂 for the lovely recipe.

    Reply
  8. Nitha

    July 7, 2017 at 10:31 am

    hi Raks,
    Just wonder, why do you soak panneer in hot water for 20min?

    Reply
  9. Raks anand

    July 7, 2017 at 10:35 am

    If you just use frozen paneer, while deep frying, it splutters a lot. Also if you soak, it turns out super soft 🙂

    Reply
  10. Raks anand

    July 7, 2017 at 10:36 am

    Thanks a lot for the feedback 🙂

    Reply
  11. raveena kv

    March 24, 2018 at 1:04 am

    Hi akka, can I prepare this dish without maida? Because I am avoiding maida that's why.

    Reply
  12. Radhika Mathur

    December 18, 2020 at 9:11 pm

    Hi,

    Can I substitute Baking soda with eno or baking powder? I don’t want to use soda 🙂

    Reply
    • Raks Anand

      December 18, 2020 at 9:18 pm

      You can use baking powder, double the quantity. However please note that both eno and baking powder also similar chemical composition 🙂 Just that they are compound with other ingredients added to it. Hope you get it.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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