10 to 15 Paneer Pieces (finger size thin slices)
2 to 3 Table spoon fresh yoghurt
1 Tea Spoon Pitambari Ruchiyana Garam Masala Powder
1 Tea Spoon Chilli flakes
1 Tea Spoon Coriander – Cumin Powder
1 Tea Spoon Mix Herbs
1 Tea Spoon Ginger Garlic Paste
2 to 3 Tea Spoon Cornflour
3 to 4 Tea Spoon White flour (Maida)
Salt to Taste
Pitambari Arishakti Rice Bran Oil (For Deep Frying)
In a bowl mix fresh yoghurt, Coriander-Cumin Powder, Pitambari Ruchiyana Garam Masala Powder, Mix Herbs, Chilli flakes, Ginger-Garlic Paste, Salt to Taste.
Marinate Paneer Pieces in this Paste (Masala) and keep aside for ten minutes.
In another bowl make a thick paste of Cornflour and Salt.
In another plate mix dry White Flour and a pinch of Salt.
After Ten minutes take a piece for marinated Paneer and dust with White flour.
And then dip it in Cornflour paste.
Once again repeat this process and lastly dust with White flour.
(Paneer gets Three layers of White flour and Two layers of Cornflour paste)
Now deep fry layered Paneer Pieces in Pitambari Arishakti Rice Bran Oil
until turns Golden brown.
Hot Paneer Crispy is ready to serve with Chutney or Sauce.
Comments are closed