Crispy Masala Paneer Fingers
Crispy Masala Paneer Fingers are flavorful, spiced paneer sticks coated in a crunchy batter and fried to golden perfection. Perfect as an appetizer or snack, these fingers offer a spicy, tangy kick with a satisfying crunch.
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Ingredients
- 250 gramspaneer
cut into 1 cm thick fingers
- 1 cupgram flour (besan)
- 2 tablespoonsrice flour
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspoongaram masala
- 0 ½ teaspoonchaat masala
- 0 ¼ teaspooncarom seeds (ajwain)
- 1 teaspoonginger-garlic paste
- 1 teaspoonsalt
adjust to taste
- 0 ¾ cupwater
adjust for batter consistency
- 300 millilitersoil
for deep frying
- 2 tablespoonsfresh coriander leaves
finely chopped, optional
- 4 pieceslemon wedges
for serving
Instructions
Cut the paneer into uniform fingers about 1 cm thick and 7-8 cm long. Set aside.
In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, garam masala, chaat masala, carom seeds, ginger-garlic paste, and salt.
Slowly add water while whisking to prepare a smooth, slightly thick batter that will coat the paneer evenly. Adjust water as needed.
Heat oil in a deep frying pan or kadai over medium heat until it reaches about 180°C (350°F).
Dip each paneer finger into the batter, ensuring it is fully coated, then carefully drop into the hot oil.
Fry the paneer fingers in batches to avoid overcrowding. Fry them for 3-4 minutes, turning occasionally, until golden brown and crispy.
Using a slotted spoon, remove the fried paneer fingers and drain on paper towels to remove excess oil.
Garnish with finely chopped fresh coriander leaves if desired and serve hot with lemon wedges.
