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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A perfect starter, Paneer 65 is a crispy and spicy dish ideal for parties and gatherings.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Make a paste of ginger, garlic, green chilli, and curry leaves.
In a bowl, mix rice flour, maida, cornflour, curd, salt, degi mirch, black pepper powder, and the prepared paste.
Add paneer pieces to the mixture and coat them well.
Heat oil in a pan for tempering.
Add red chillies, green chillies, crushed garlic, and ginger juliennes to the oil.
Add salt and black pepper to the tempering.
Fry the coated paneer pieces until they are crispy and golden brown.
Add the tempering to the fried paneer and mix well.
Ensure the paneer is well coated with the batter for maximum crispiness.
Adjust the spice level by varying the amount of green chillies.
How can I make Paneer 65 gluten-free?
To make Paneer 65 gluten-free, you can substitute the maida (all-purpose flour) with a gluten-free flour blend or chickpea flour (besan). Additionally, ensure that the rice flour and cornflour you use are certified gluten-free.
What are some good side dishes to serve with Paneer 65?
Paneer 65 pairs well with a variety of side dishes. You can serve it with mint chutney or yogurt dip for a refreshing contrast. It also goes great with a simple salad or as a starter alongside drinks at parties.
How do I store leftover Paneer 65?
To store leftover Paneer 65, let it cool completely before placing it in an airtight container. It can be refrigerated for up to 2-3 days. To reheat, place it in an oven or air fryer to restore its crispiness instead of using a microwave.
Can I use tofu instead of paneer in Paneer 65?
Yes, you can substitute paneer with tofu to make a vegan version of Paneer 65. Use firm tofu, press it to remove excess moisture, and follow the same marination and frying process for a delicious alternative.
What is the cooking process for making crispy Paneer 65?
To make crispy Paneer 65, start by preparing a marinade with ginger, garlic, green chilies, and curry leaves. Mix rice flour, maida, cornflour, curd, and spices to coat the paneer pieces. Fry the coated paneer in hot oil until golden brown and crispy, then add a tempering of spices for extra flavor.
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