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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Spicy Paneer Bites Recipe

Spicy Paneer Bites Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Spicy Paneer Bites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian cottage cheese), cut into 1-inch cubes; 1 cups plain yogurt (preferably thick/Greek); 3 tbs cornstarch; 2 tbs besan (gram/chickpea flour); 1 tbs ginger-garlic paste; 1 tsp red chili powder (adjust to heat preference); 1 tsp kashmiri red chili powder (for color, optional); 1 tsp garam masala; 0.5 tsp turmeric; 0.5 tsp ground cumin; 1 tsp salt; 1 tbs lemon juice; 1 tbs oil (neutral, for marinade); 0.5 cups all-purpose flour (maida); 2 tbs rice flour (for extra crispness, optional); 0.25 tsp baking powder; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 0.25 cups water (to make light batter); 500 ml oil (for deep-frying); 0.5 tsp chaat masala; 2 tbs fresh cilantro, chopped; 4 pieces lemon wedges; 0.5 cups green chutney (mint-coriander) or sweet chili sauce

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time1h

Serves4

Zesty fried paneer bites.

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Ingredients

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Marinade

14 1/8 oz (400 g) paneer (Indian cottage cheese), cut into 1-inch cubes

1 cups plain yogurt (preferably thick/Greek)

3 tbs Cornstarch

2 tbs besan (gram/chickpea flour)

1 tbs ginger-garlic paste

1 tsp red chili powder (adjust to heat preference)

1 tsp kashmiri red chili powder (for color, optional)

1 tsp Garam masala

1/2 tsp turmeric

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

1 tbs oil (neutral, for marinade)

Coating & Frying

1/2 cups all-purpose flour (maida)

2 tbs rice flour (for extra crispness, optional)

1/4 tsp Baking powder

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1/4 cups water (to make light batter)

2 1/8 cup (500 ml) oil (for deep-frying)

Garnish & Serving

1/2 tsp chaat masala

2 tbs Fresh cilantro, chopped

4 pieces lemon wedges

1/2 cups green chutney (mint-coriander) or sweet chili sauce

Method

Marinade

Prepare paneer

Press the paneer lightly between paper towels to remove excess moisture, then cut into roughly 1-inch cubes if not already cubed.

Make marinade

In a medium bowl, whisk together yogurt, cornstarch, besan, ginger-garlic paste, red chili powder, Kashmiri chili (if using), garam masala, turmeric, ground cumin, 1 tsp salt, lemon juice and 1 tbsp oil until smooth and lump-free.

Add paneer to marinade and gently toss to coat every cube. Cover and refrigerate for at least 30 minutes and up to 2 hours. The cornstarch and besan help bind and create a crisp exterior when fried.

Coating & Frying

Prepare dry coating

In a shallow bowl or wide plate, combine all-purpose flour, rice flour, baking powder, 1/2 tsp salt and freshly ground black pepper. Mix well.

Make light batter

Whisk about 1/4 cup water into the dry flour mixture to make a thick but pourable batter (adjust with an extra teaspoon of water if needed). The batter should cling to the paneer but not be runny.

Heat oil

Pour about 3–4 cups (roughly 500 ml) of neutral oil into a deep frying pan or pot. Heat over medium-high until it registers 350°F (175°C) on a thermometer or until a small drop of batter sizzles and browns within 30–40 seconds. If you don't have a thermometer, maintain a steady medium-high heat so the oil is hot but not smoking.

Coat paneer

Remove the marinated paneer from the fridge. Working in batches (to avoid crowding), take each cube, allow excess marinade to drip back into the bowl, then dip briefly into the batter to coat all sides. Optionally dredge lightly in the dry flour mixture for extra crunch.

Fry until golden

Carefully lower 6–8 coated paneer cubes into the hot oil using a slotted spoon. Fry for 2–3 minutes, turning occasionally, until golden brown and crisp all over. Fry subsequent batches the same way. Avoid overcrowding which lowers oil temperature.

Drain

Use a slotted spoon to remove fried paneer to a wire rack or plate lined with paper towels. Sprinkle the hot paneer lightly with 1/2 tsp chaat masala while still warm to enhance flavor.

Garnish & Serving

Transfer the fried paneer bites to a serving platter. Sprinkle chopped cilantro over the top and arrange lemon wedges alongside.

Serve immediately with green chutney or sweet chili sauce for dipping. Squeeze lemon over the bites just before eating if desired.

Storage note: Leftover fried paneer can be refrigerated up to 2 days and reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp. Batter will be less crisp after refrigeration.