Paneer 65 Recipe / How to make Paneer 65 dry with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. A super, yummy, lip-smacking starter or appetizer and a perfect party crowd-pleasing snack loved by everyone from kids to elders. If you worried about calories, paneer can be replaced with tofu, which is a gluten-free and vegan version too. Also, paneer can be shallow fried or fried in an air fryer to cut off the calories. I used all my homemade stuff like Paneer, Curd, Ginger Garlic Paste and Garam Masala powder (click the highlighted words for the recipes) to prepare this paneer 65, so the taste was so delectable and close to the restaurant ones.
Check my other Paneer starter Recipes like
Paneer 65 Fry Recipe
How to make Paneer 65 Recipe with step by step pics is a super, yummy, lip-smacking starter or appetizer. I used all my homemade stuff like Paneer, Curd, Ginger Garlic Paste and Garam Masala powder to prepare this paneer 65, so the taste was so delectable and close to the restaurant ones.
- 200 Gram Paneer Link for Homemade Paneer
- 1 tsp Ginger Garlic Paste Link for Homemade Ginger Garlic Paste
- 1 tsp Chilli Powder
- ½ tsp Garam Masala Powder Link for Homemade Garam Masala powder
- ½ tsp Pepper Powder
- 1 tbsp Curd Link for Homemade Curd
- Salt As Required
- 1 tsp Lemon Juice
- Oil For Deep Frying
- Few Curry Leaves
- 3 tbsp Maida / All purpose Flour
- 2 tbsp Corn Flour
- 1 tsp Chilli Powder
- ½ tsp Pepper Powder
- 1 Pinch Cooking Soda
- Salt As Required
First, measure and keep all the ingredients ready. Then, cut the paneer into cubes.
To the paneer, add the chilli powder, garam masala powder, pepper powder, ginger-garlic paste, curd and a little salt. Then squeeze lemon juice over the paneer. (Refer my Youtube video for more details).
Gently mix everything well. Set aside for a minimum time of 15 minutes to 1 hour, so the masala powder seeps inside the paneer. By the meantime, let's prepare the outer batter. To a mixing bowl, add the maida, cornflour, chilli powder, pepper powder and required salt (for the batter only).
- Add 1 generous pinch of cooking soda and pour water little by little.
Whisk everything well without any lumps. The batter should be like the dosa batter consistency, not too thin or thick. Then dip the paneer in the batter and coat it with the batter on all sides. Heat oil in a pan and drop the paneer carefully in the oil.
- Fry till golden colour on both sides and drain it in a kitchen towel. Do the frying in medium flame and don’t crowd the oil, just fry 2 or 3 paneer at a time, else it stick to each other.
Finally, fry a few curry leaves in the same oil and throw it over the paneer. If preferred, sprinkle little chaat masala, it lends a nice flavour.
Enjoy this Paneer 65 Recipe hot with tomato ketchup.
Recipe Video
Tips for How to make Paneer 65 Dry
- Adjust pepper powder and chilli powder as per your spice level required for this Paneer 65 recipe.
- Marinating the paneer with spice powders, adds extra taste else it taste little bland.
- Addition of Ginger-Garlic paste lends a nice flavour and helps in digestion too.
- Use thick curd or hung curd, so the paneer gets coated well with the spice powders.
- The batter should be in medium consistency. If it's watery the batter won't stick to the paneer and if it's thick the snack become dense and won't get fried up properly.
- All-purpose flour can be replaced with gram flour too for the outer batter.
- If preferred, 1 pinch of red food colour can be used for a vibrant colour, but it is not good for health.
- Cooking soda gives puffiness to the snack. But don’t add cooking soda more than mentioned, else the paneer absorbs more oil.
- Always fry the paneer in medium flame and fry 2 or 3 at a time, otherwise, it sticks to each other.
- For a low-calorie version, paneer can be fried in an Air Fryer or shallow fried too. Also, tofu paneer can be used.
Hyderabadi Paneer 65 Recipe
Method for Paneer 65 Recipe
1. First, measure and keep all the ingredients ready. Then, cut the paneer into cubes.
2. To the paneer, add the chilli powder, garam masala powder, pepper powder, ginger-garlic paste, curd and a little salt. Then squeeze lemon juice over the paneer. (Refer my Youtube video for more details).
3. Gently mix everything well. Set aside for a minimum time of 15 minutes to 1 hour, so the masala powder seeps inside the paneer. By the meantime, let’s prepare the outer batter. To a mixing bowl, add the maida, cornflour, chilli powder, pepper powder and required salt (for the batter only).
4. Add 1 generous pinch of cooking soda and pour water little by little.
5. Whisk everything well without any lumps. The batter should be like the dosa batter consistency, not too thin or thick. Then dip the paneer in the batter and coat it with the batter on all sides. Heat oil in a pan and drop the paneer carefully in the oil.
6. Fry till golden colour on both sides and drain it in a kitchen towel. Do the frying in medium flame and don’t crowd the oil, just fry 2 or 3 paneer at a time, else it stick to each other.
7. Finally, fry a few curry leaves in the same oil and throw it over the paneer. If preferred, sprinkle little chaat masala, it lends a nice flavour.
Enjoy this Paneer 65 Recipe hot with tomato ketchup.
How to make Paneer 65 dry
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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