Paneer 65

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.

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.

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.

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.

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.