Crispy Paneer Fingers
Paneer with a spiced breadcrumb coating
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 10 mins
Paneer coated with zingy spices coated in breadcrumbs and pan fried
Hari says
A bit of a switch up on the usual Indian pakora made with a gram flour batter. This recipe uses panko breadcrumbs, spices and a little egg wash to coat the paneer and then fried until golden and crispy. These turn out to be super crunchy on the outside, yet soft and spicy inside. I think these are lovely as a little starter or as a fun little finger food snack.
Dunk into a delicious mint chutney or my tangy tomato chutney for a taste of delicousness.
To get the main ingredients for my Pakora recipe, check our my curry kit here.
- Ingredients
- Method
- 500g block of paneer
Dusting
- 100g plain flour
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 1 tsp dried fenugreek leaves
- ½ tsp salt
- 1 tsp chaat masala
- ½ tsp chilli flakes
Egg wash
- 1 egg
- 1 tbsp milk
Coating
- 200g panko breadcrumbs
Method
- Mix the flour with all the ingredients for the dusting.
- Cut the paneer into thick fingers or into 4 squares.
- Dust in the seasoned flour.
- Make the egg wash by mixing the egg with the milk.
- Coat the seasoned paneer with the egg wash.
- Shake and coat in more of the flour and then in the egg again.
- Coat with the breadcrumbs and refrigerate until ready to cook.
- Heat oil in a pan and pan fry until crisp all over.
- Serve with green chutney or tomato chutney
Served with
Delicious when served as a starter or a nibble. You can also slice the paneer blocks and stuff with a little chutney before coating and cooking.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 241 |
| Fat (g) | 12(pre-cooked) |
| of which saturates (g) | 6 |
| Carbohydrates (g) | 23 |
| of which sugars (g) | 1 |
| Fibre (g) | 2 |
| Protein (g) | 13 |
| Salt (mg) | 895 |
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