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.
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.
💭 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.
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.
Paneer 65 recipe
- 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
- Oil - to deep fry
- 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.
- 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.
🎥 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.
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.
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.
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.
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.
6. Let it get cooked furthermore until golden and turn in between to ensure even frying. let it turn crisp.
7. Finally, add few curry leaves to the oil. Once crisp, drain in paper towels. Sprinkle with chaat masala. Paneer 65 is ready.
Serve hot with fresh onion rings, lemon wedge and tomato sauce.