Pepper Paneer Bites in a Light Batter
Lalkila Kitchen · Vegetarian · Paneer · Snacks
Small paneer cubes get a peppery coating and a crisp flour shell. Serve these as a snack or alongside soup, with the coating mixed just before frying.
Ingredients
- 1 cup paneer, cut into 1/2-inch cubes
- 1/4 tsp garlic paste
- 1/4 tsp ginger paste
- 1/2 tsp ground black pepper
- 1/2 tsp lemon juice
- Salt to taste
- 2 tbsp cornflour (cornstarch)
- 2 tbsp plain wheat flour
- 3 tbsp water, plus a little if needed
- Neutral oil for deep frying
Method
- Toss the paneer with garlic, ginger, pepper, lemon and a little salt. Refrigerate while it marinates for 15 minutes.
- Mix cornflour, plain flour and 3 tbsp water into a smooth coating. Add only enough extra water to make it cling to a cube.
- Heat a deep, heavy pan of oil, keeping the pan less than half full. A little batter should sizzle and rise without immediately darkening.
- Dip paneer cubes into batter and lower them carefully into the oil in small batches. Fry until the coating is crisp and golden, turning as needed. Drain and serve hot.
Cooking notes
Contains milk and wheat. Do not use maize meal in place of fine cornstarch. Keep water away from hot oil, and avoid crowding the pan so the coating can set around each cube.
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Source and adaptation
Adapted from Sify Food, Paneer Dishes, “Paneer Chunkies,” page 4, from the approved archive.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.