Crispy & Spicy Paneer Starter Recipe

Paluk Khanna

December 11, 2018

2402 Ratings

Time:Prep: 1h 0m|Cook: 40 M|Total: 1h 40min

Makes:4 Servings

Meal:Appetizer

Cuisine:Indian

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-

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.

If you like this recipe, explore more Indian appetizer recipes here-

Ingredients

For Achaar Masala

500 Paneer (Homemade Cottage Cheese)

1 Achari masala

1 Lemon juice

Salt, to taste

12 Papads, (urad dal & pepper)

1/2 Corn flour

Water, as required

Oil, for frying

6 Fennel seeds (Saunf)

2 Methi Seeds (Fenugreek Seeds)

2 Turmeric powder (Haldi)

4 Red Chilli powder

2 Mustard seeds (Rai/ Kadugu)

2 Kalonji (Onion Nigella Seeds)

3 Salt

Instructions for 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.

Editor's Notes:

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.