It is one of
the popular dish of starters in all Indian restaurants and I think the reason behind
everyone like this snack is, its irresistible delicious spicy tongue tickling
taste. Paneer 65 recipe uses fresh grinded spicy paste and coated with
curd Masala and deep fried. To learn, check this step by step photo recipe
of Paneer 65.
Ingredients:
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Ingredients:
Paneer – 150
grams
For Grinding:
Green Chilies
–
3 to 4 nos.
Ginger – ¼ inch
Garlic – 4 to
5 flakes
Fresh Curry
Leaves – Few
For Masala Mixture:
Rice Flour –
1 tbsp
All Purpose Flour
– 1 tbsp
Kashmiri Red
Chili Powder – 2 tsp
Garam Masala
– 1 tsp (Mixture of many Indian spices - Available in Indian Store)
Pepper
Powder – ½ tsp (optional)
Chaat Masala
– 1 tsp (optional) - (Available in Indian Store)
Lemon Juice –
1 tsp
Curd – 2 tbsp
Salt to
taste
Oil for deep
fry
Method:
Take a small
size mixer jar and add garlic, ginger, fresh curry leaves and green chilies and
blend it in to slightly coarse paste and transfer the paste in to big bowl
In the above spicy bowl, add rice flour, all purpose flour, Kashmiri
red chili powder, Garam Masala, pepper powder, lemon juice, salt and curd and
mix it well add little water to make dilute paste. The paste should be thick in
consistency not so watery
Cut the
paneer pieces in to cube size and sprinkle some all purpose flour to remove the
excess moisture on paneer and add the pieces gently in to mixture and mix well and
ensure all the pieces are nicely coated with Masala paste
Heat some
oil in a pan in medium flame, when oil gets hot add the paneer pieces in batch
wise and fry them until paneer pieces becomes crisp and golden color.
Serving: Serve Paneer 65 with sauce or with
green chutney or you can eaten by itself just sprinkle some chaat Masala on top
and enjoy homemade delicious spicy tongue tickling taste evening
snack.
Note:
- Using Kashmiri red chili powder gives nice color to the paneer after deep frying. If you don’t have then, use regular red chili powder
- You can use the food coloring to enhance the color
- To make thick curd: - Tie fresh curd tightly in muslin cloth and twist the cloth nicely and drain the excess water and then use the curd
- Masala paste should be thick in consistency watery texture paste makes difficult to deep fry and this literally ruins the dish
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