Crispy & Spicy Paneer Starter Recipe
Crispy & Spicy Paneer Starter Recipe is a crunchy paneer starter where the paneer cubes are marinated in a chatpata achari masla and then coated in urad dal papad mixture and then deep fried. Make these for your evening snack and serve with a coriander chutney.
Crispy & Spicy Paneer Starter Recipe is made of paneer which is marinated and coated with crushed black pepper urad dal papad and then deep fried. The spices include the spicy ingredients used in Achar masala or mango pickle masala.
On deep frying, this paneer starter will be crisp from the outside and soft and pillowy on the inside. The achar masala made here can be used in various starter recipes and pickle recipes.
Serve Crispy & Spicy Paneer Starter Recipe with roasted tomato sauce or Dhaniya Pudina Chutney and Masala Chai Recipe - Indian Spiced Tea as an appetizer during get-together or as a monsoon snack during tea time.
If you like this recipe, explore more Indian appetizer recipes here-
Note: Instead of freshly prepared achar masala, you can also marinade paneer in the spicy pickle liquid from the slush settled at bottom of homemade mango pickle.
60 M
40 M
100 M
4 Servings
Ingredients
- 500 grams Paneer (Homemade Cottage Cheese)
- 1 tablespoon Achari masala
- 1 tablespoon Lemon juice
- Salt , to taste
- 12 Papads , (urad dal & pepper)
- 1/2 cup Corn flour
- Water , as required
- Cooking oil , for frying For Achaar Masala
- 6 teaspoons Fennel seeds (Saunf)
- 2 teaspoons Methi Seeds (Fenugreek Seeds)
- 2 teaspoons Turmeric powder (Haldi)
- 4 teaspoons Red chilli powder
- 2 teaspoons Mustard seeds
- 2 teaspoons Kalonji (Onion Nigella Seeds)
- 3 teaspoons Salt
How to make Crispy & Spicy Paneer Starter Recipe
To prepare Crispy & Spicy Paneer Starter Recipe, get ready with all the ingredients and start with making achar masala. Pulse the spices in the mixer-grinder to get a coarse mix for the pickle.
Wash and pat dry the Paneer. Cut the Paneer into 1/2" thick and 2" long cuboid. 500 gram paneer will yield approximately 24 pieces.
Marinate paneer with a tablespoon of pickle mix, juice of half a lemon and salt only if required.
In the meantime, spread the black pepper urad dal papad on a kitchen towel and keep under open sun or fan for 45 minutes to an hour, or till the papads are dry.
Pulse papad in a Mixer-grinder and make a coarse powder.
Heat the oil for frying in Deep bottomed pan.
Make a thick paste of cornflour, a pinch of salt, and water.
Dip the marinated paneer in cornflour paste and roll it on the black pepper urad dal papad powder.
Put 5-6 pieces of prepared paneer for frying at a time. Fry till golden brown.
Serve Crispy & Spicy Paneer Starter Recipe with roasted tomato sauce or Dhaniya Pudina Chutney and Masala Chai Recipe - Indian Spiced Tea as an appetizer during get-together or as a monsoon snack during tea time.
Paluk Khanna
A Chartered Accountant by profession and a passionate foodie. I was born in a family of foodies. I learnt cooking from my Mom and then later on, from my sister. I believe one of the key ingredients of a good recipe is love and patience. Being a working mother I know the importance of time and therefore I try and keep most of my recipes simple and quick. There is nothing better than a simple home cooked nutritious meal. Each dish has a related story, memories to share- Kitchen Fables
