Paneer Finger
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.
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.
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Notes
I always use fresh ingredients, especially the paneer.
Refrigeration is necessary for proper marination.
I do not make thick fingers. It affects the taste and marination.
It is better to use fresh bread crumbs made at home by grinding toast biscuits rather than store-bought variants.
Maintain proper oil temperature by adjusting the flame. Always deep fry the fingers on a medium flame.
Nutrition Info (Estimation Only)
Nutrition Facts
Paneer Finger
Amount per Serving
Calories
268
Calories from Fat 144
% Daily Value*
Fat
16
g
25
%
Saturated Fat
7
g
44
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
28
mg
9
%
Sodium
252
mg
11
%
Potassium
86
mg
2
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
241
IU
5
%
Vitamin C
0.1
mg
0
%
Calcium
242
mg
24
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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