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    Home » Recipes » Starters

    Paneer 65 recipe | Crispy & spicy

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

    Paneer 65 is an easy to prepare snack, a crispy appetizer to go with tea or coffee. Perfect for get together as a starter. Let's learn how to make paneer 65 with step by step photos in this post.

    Paneer 65 recipe
    Paneer 65
    Jump to:
    • 💭 Top tip
    • 🥗 Serving suggestion
    • 📖 Variations
    • 💬 My notes
    • Recipe card
    • 🎥 Stepwise photos

    I have made paneer pakora and chilli paneer dry. This is also a similar one with combination of both.

    Corn starch is added for crispiness and spices, as in the same way of how we make gobi 65. You can marinate and keep refrigerated, make just before serving.

    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, I prepared paneer 65. It was heavy and we skipped our dinner. Usually most of the 65 varieties goes well with fried rice or biryani too.

    I have cut the paneer as finger shaped, you can use cubed ones also or cut block into cubes.

    paneer-65

    💭 Top tip

    • For best results, make sure to balance the marinade. This is the most important step to get a perfect 65.
    • Use fresh paneer instead of frozen ones. Malai variety gives softest result too.
    • Marinade can be made ahead and kept in fridge for a day, cling wrapping the bowl.
    • I use fresh homemade ginger garlic paste for a wonderful flavor.
    • Avoid making the batter too thick. It will give you a bajji effect. So make it slightly thinner side.

    🥗 Serving suggestion

    • Best when served hot with some raw onion rings, a lemon wedge by side. Or even a salad bed.
    • Sprinkle few pinches of chaat masala for a chatpata taste.
    • Goes well with tomato ketch up or chilli sauce.

    📖 Variations

    Gluten free version: You can marinate and keep, then toss with 2 tablespoon rice flour, corn flour and besan. Sprinkle 2-3 tablespoon of water and deep fry it. (Adapted from Chef Venkatesh Bhat)

    Spice level can be adjusted according to one's preference. However, make sure to adjust the other ingredients too to balance the taste.

    💬 My notes

    Do not keep mixing, just add all the ingredients needed in one go as much as possible and mix very gently. Otherwise will get broken as we have cut into fingers.

    Since paneer is bland, I like to add at least 1 teaspoon of lemon juice to the marinade considering the fact I am adding curd also. Just make sure to add spice and salt to match it. Otherwise it will taste too tangy alone.

    Related posts

    • Kadai paneer recipe, How to make kadai paneer
    • Paneer butter masala recipe, How to make butter paneer
    • Paneer fried rice, Indian style fried rice
    • Paneer bhurji recipe | Easy paneer recpies

    Recipe card

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    Paneer 65 recipe

    Paneer 65 is an easy to prepare snack, crispy with spices added to the batter made with maida, corn flour.
    Course Snack
    Cuisine Indian
    Prep Time 30 minutes
    Cook Time 20 minutes
    Servings 3
    Cup measurements

    Ingredients

    • 200 Gm Paneer Fresh or thawed if frozen ones
    • ¼ cup All purpose flour maida
    • 2 tablespoon Corn flour
    • 1 tablespoon Plain yogurt curd
    • 1 Pinch Cooking soda
    • 1 teaspoon Ginger garlic paste
    • 1 teaspoon Red chilli powder
    • ½ teaspoon Garam masala powder optional
    • ½ teaspoon Black pepper powder optional
    • 1 teaspoon Lemon juice
    • 2 sprigs Curry leaves
    • ½ teaspoon Chaat masala – ½ tsp
    • Salt – as needed
    • Oil - to deep fry
    Prevent your screen from going dark

    Instructions

    • First thaw the paneer if frozen.
    • Cut into fingers, 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 half the ginger garlic paste, ½ teaspoon red chilli powder, ¼ teaspoon 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 as a thin layer, not a thick coating. so prepare accordingly.
    • Toss the paneer cubes in a tablespoon of corn flour or all purpose flour. This helps even coating keeping it 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.
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    🎥 Stepwise photos

    1. Firstly thaw the paneer, cut into strips and soak in hot water for 20 mins. Furthermore, drain water completely and take it in a wide bowl or plate.

    Paneer-65-preparation-step1

    2. After that, marinate the stirps with ¼ teaspoon ginger garlic paste, ½ teaspoon red chilli powder, ¼ teaspoon garam masala, black pepper, lemon juice and little salt for 10 mins.

    preparation-step2

    3. Then, prepare the batter using all purpose flour, corn flour, remaining red chilli powder, garam masala powder, required salt, curd and required ice cold water.

    To be precise, the consistency should be enough to coat the paneer cubes as a thin layer. So prepare accordingly.

    Paneer-65-preparation-step3

    4. Just before frying, add a teaspoon of maida to the paneer and coat it evenly. This is actually to make sure the batter remains intact to the paneer.

    Paneer-65-preparation-step4

    5. After that, heat oil and add the marinated strips to the batter. Furthermore, turn it from all sides and using a fork, scoop it and drop in hot oil (not piercing). You can use your hands as well.

    preparation-step5

    6. Let it get cooked furthermore until golden and turn in between to ensure even frying. let it turn crisp.

    step6

    7. Finally, add few curry leaves to the oil. Once crisp, drain in paper towels. Sprinkle with chaat masala. Paneer 65 is ready.

    preparation-step7

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

    paneer 65
    Paneer 65

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    Reader Interactions

    Comments

    1. Rasa Kitchen

      November 07, 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 07, 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 08, 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 07, 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 07, 2017 at 10:31 am

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

      Reply
    9. Raks anand

      July 07, 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 07, 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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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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