Paneer fingers are made from fresh and creamy paneer or cottage cheese along with a few aromatic Indian spices, corn flour and maida batter for coating with bread crumbs for crunchiness. Follow my easy guide to make tasty paneer fingers at home.
KEY TAKEAWAYS
- Paneer fingers offer an exquisite snacking experience due to the perfect blend of spiciness and creaminess.
- Serve them hot with any type of chutney, ketchup, salad, yogurt dip, lemon slices, or onion rings.
- Paneer fingers taste sweet and savory, creamy, crunchy, rich, flavorful, and satisfying.
- Try vegetable fingers, aloo fingers, bread fingers, chicken fingers, egg fingers, or fish fingers for a somewhat similar taste.
How to Make Paneer Finger? (Step by Step Guide with Images)
Step 1: Cut 200 gm paneer into fingers. Take hot water in a bowl and put ½ tsp of regular table salt. Now, put the paneer fingers in the bowl. Keep it aside for 3 to 4 minutes.
(Pro tip: This step balances the moisture and salt content. It also helps in holding the coating while frying the paneer fingers).
Step 2: Strain them. Put them on tissue paper for 2 minutes.
Step 3: Transfer them to a bowl.
Step 4: Now, add ½ tsp of salt and follow it with spice powders like ½ tsp of red chili powder, 1 tsp of Kashmiri red chili powder, ½ tsp of chaat masala powder, ¼ tsp of garam masala powder, ½ tsp of roasted cumin powder, and 1 tbsp ginger garlic paste to the paneer fingers.
Step 5: Coat each paneer finger nicely. Cover and keep aside for 15 minutes.
Step 6: Take 2 tbsp of corn flour in a bowl and equal amount of refined wheat flour (maida) along with salt to taste. Follow it with ½ tsp of Kashmiri red chili powder.
(Pro tip: Make sure you take the same amount of maida and corn flour).
Step 7: Mix the dry ingredients first and then add water. Mix again. Add more water gradually as required to make a thick, lump-free batter. Check the consistency.
Step 8: Take 1 cup of bread crumbs on a plate.
Step 9: Dip one paneer finger in the batter. Coat it nicely.
Step 10: Put it in bread crumbs. Coat it nicely. Keep it aside on a plate. Repeat the steps to coat all fingers. Keep the plate in the fridge for 30 minutes.
Step 11: Heat 1.5 tbsp of cooking oil. Release the coated paneer fingers gently. Fry nicely until golden in color. Remove when crispy.
(Pro tip: You may put them on a plate with a piece of tissue paper on it. This will absorb the extra oil).
Step 12: Your tasty, crispy, spicy homemade paneer fingers are done. Arrange them on a tray. Garnish with coriander leaves. Serve hot with tomato ketchup.
Recipe Card
Paneer Finger
Ingredients
- 200 gm paneer
- Water as required
- ½ tsp salt
To marinate the paneer fingers:
- ½ tsp salt
- ½ tsp red chili powder
- 1 tsp Kashmiri red chili powder
- ½ tsp chaat masala powder
- ¼ tsp garam masala powder
- ½ tsp roasted cumin powder
- 1 tbsp ginger garlic paste
To make the batter:
- 2 tbsp corn flour
- 2 tbsp refined wheat flour maida
- Salt to taste
- ½ tsp Kashmiri red chili powder
- Water as required
To coat the paneer finger:
- 1 cup bread crumbs
To deep fry the paneer fingers:
- 1.5 tbsp cooking oil
Instructions
- Cut 200 gm paneer into fingers. Take hot water in a bowl and put ½ tsp of regular table salt. Now, put the paneer fingers in the bowl. Keep it aside for 3 to 4 minutes. (Pro tip: This step balances the moisture and salt content. It also helps in holding the coating while frying the paneer fingers).
- Strain them. Put them on tissue paper for 2 minutes.
- Transfer them to a bowl.
- Now, add ½ tsp of salt and follow it with spice powders like ½ tsp of red chili powder, 1 tsp of Kashmiri red chili powder, ½ tsp of chaat masala powder, ¼ tsp of garam masala powder, ½ tsp of roasted cumin powder, and 1 tbsp ginger garlic paste to the paneer fingers.
- Coat each paneer finger nicely. Cover and keep aside for 15 minutes.
- Take 2 tbsp of corn flour in a bowl and equal amount of refined wheat flour (maida) along with salt to taste. Follow it with ½ tsp of Kashmiri red chili powder. (Pro tip: Make sure you take the same amount of maida and corn flour).
- Mix the dry ingredients first and then add water. Mix again. Add more water gradually as required to make a thick, lump-free batter. Check the consistency.
- Take 1 cup of bread crumbs on a plate.
- Dip one paneer finger in the batter. Coat it nicely.
- Put it in bread crumbs. Coat it nicely. Keep it aside on a plate. Repeat the steps to coat all fingers. Keep the plate in the fridge for 30 minutes.
- Heat 1.5 tbsp of cooking oil. Release the coated paneer fingers gently. Fry nicely until golden in color. Remove when crispy. (Pro tip: You may put them on a plate with a piece of tissue paper on it. This will absorb the extra oil).
- Your tasty, crispy, spicy homemade paneer fingers are done. Arrange them on a tray. Garnish with coriander leaves. Serve hot with tomato ketchup.
