Paneer Fingers are a delightful and crispy snack made from Indian cottage cheese (paneer), coated in a seasoned breadcrumb mixture, and fried until golden brown. These savory bites are perfect as a starter or appetizer and are often served with a variety of dips and sauces, such as mint chutney or ketchup. The preparation involves coating paneer pieces with a flour and breadcrumb mixture, then frying them to achieve a crispy exterior and soft, creamy interior.
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Ready Time: 25-30 minutes
Ingredients:
- Paneer (Indian cottage cheese) – 200 grams, cut into finger-shaped pieces
- All-purpose Flour – ½ cup
- Cornstarch – 2 tbsp
- Breadcrumbs – 1 cup
- Egg – 1, beaten (for coating; can be replaced with a plant-based substitute if preferred)
- Chili Powder – 1 tsp
- Cumin Powder – ½ tsp
- Garlic Powder – ½ tsp (optional, for extra flavor)
- Salt – to taste
- Black Pepper – ½ tsp
- Oil – for frying
Instructions:
- Prepare the Coating Mixtures:
- Flour Mixture: In a shallow bowl, combine the all-purpose flour and cornstarch. This will be used to create a base coating that helps the egg and breadcrumbs adhere to the paneer.
- Breadcrumb Mixture: In another shallow bowl, mix the breadcrumbs with chili powder, cumin powder, garlic powder (if using), salt, and black pepper.
- Egg Mixture: In a third bowl, beat the egg.
- Coat the Paneer Fingers:
- First Coating: Dredge each paneer finger in the flour-cornstarch mixture. Make sure it’s evenly coated to help the egg adhere.
- Second Coating: Dip the floured paneer finger into the beaten egg, allowing any excess to drip off.
- Final Coating: Coat the paneer fingers with the breadcrumb mixture, pressing lightly to ensure the crumbs stick well.
- Heat the Oil:
- Pour oil into a frying pan or skillet, enough to cover the bottom of the pan. Heat the oil over medium heat. The oil should be hot but not smoking.
- Fry the Paneer Fingers:
- Carefully place the coated paneer fingers in the hot oil. Fry them in batches, avoiding overcrowding the pan. Cook each side for about 2-3 minutes, or until the paneer fingers are golden brown and crispy. Flip them carefully to ensure even cooking.
- Drain and Serve:
- Once fried, remove the paneer fingers from the oil and drain them on paper towels to remove excess oil.
- Serve the paneer fingers hot with your choice of dipping sauce, such as ketchup, mint chutney, or a spicy dip.
Tips:
- For a healthier version, consider baking the paneer fingers. Preheat your oven to 400°F (200°C), place the coated paneer fingers on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through, until they are crispy and golden brown.
- Ensure that the oil is at the right temperature to avoid soggy paneer fingers. Test the oil by dropping a small piece of bread into it; if it sizzles and floats to the surface, the oil is ready.
Enjoy your crispy, flavorful paneer fingers!
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