Crispy Paneer Fingers
These crispy paneer fingers feature a spiced marinade and a crunchy breadcrumb coating. They make a reliable, quick evening snack that stays crisp long after frying.
I wanted a paneer snack that didn't just taste like plain cheese wrapped in a bland crust. The trick with these paneer fingers is giving the marinade enough time to actually flavor the dairy before you even think about coating them. A solid ten minutes makes all the difference.
I used to rush the breading, ending up with patchy crusts that fell off in the hot oil. Rolling them in fine dry breadcrumbs and pressing gently ensures the coating sticks properly. They fry up uniformly golden and stay genuinely crisp, making them exactly the kind of snack you want with a hot cup of chai.
Instructions
- Mix the spices, combining ginger garlic paste, chilli powder, turmeric, garam masala, pepper, lemon juice, and salt in a bowl.
- Coat the paneer strips, rubbing the spice paste evenly over each piece so it covers all sides.
- Rest the paneer, leaving it aside for 10 minutes to absorb the flavors.
- Prepare the slurry, whisking the all-purpose flour, corn flour, and water in a small bowl until smooth and lump-free.
- Bread the paneer, dipping each marinated strip into the slurry before rolling it thoroughly in the dry bread crumbs.
- Heat the oil, bringing it to medium heat in a deep pan or kadai.
- Fry the paneer fingers, dropping them carefully into the hot oil and frying for 3 to 4 minutes until golden and crisp.
- Drain the snacks, lifting them out with a slotted spoon and transferring them to a wire rack to stay crunchy.
Notes
Make sure to use fine dry breadcrumbs rather than fresh ones, as dry crumbs give a much crisper, tighter crust.
Resting the paneer fingers on a wire rack instead of a paper towel-lined plate prevents the underside from steaming and going soft.