Sesame Paneer Fingers Recipe

Prepare paneer

Cut the paneer into finger-sized sticks about 1.5 cm x 1.5 cm x 8 cm (approx). Pat dry with paper towels to remove surface moisture so the marinade and batter adhere.

In a medium bowl combine soy sauce, ginger-garlic paste, rice vinegar, honey, sesame oil, red chili flakes, salt, and black pepper. Whisk until combined.

Add the paneer fingers to the marinade and gently toss to coat each piece. Marinate for 20–30 minutes at room temperature (or up to 2 hours covered in the refrigerator). If refrigerated, bring to room temperature for 15 minutes before frying.

Set up a breading station with three shallow bowls or plates: (1) dusting mixture: combine 2 tbsp flour + 1 tbsp cornstarch; (2) wet batter: whisk 4 tbsp flour, 3 tbsp cornstarch, 0.5 tsp baking powder, one large egg, and 6 tbsp cold water to a smooth, thick but pourable batter (adjust water slightly if needed); (3) sesame seed plate: spread 3/4 cup sesame seeds on a plate.

Take each marinated paneer finger and first lightly dust it in the dusting mixture, shaking off excess. This helps the wet batter adhere.

Dip the dusted paneer finger into the wet batter, coating completely. Allow excess batter to drip back into the bowl for 3–5 seconds.

Immediately roll or press the battered paneer into the sesame seeds so they adhere evenly. Place the coated fingers on a wire rack or tray in a single layer. Repeat with remaining pieces.

Pour oil into a deep, heavy-bottomed pan or deep fryer to a depth of about 5 cm. Heat the oil to 175°C (350°F). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily without burning.

Fry the sesame-coated paneer fingers in batches (do not overcrowd) for 2.5–4 minutes per batch, turning as needed, until golden brown and crisp. Maintain the oil temperature between 170–180°C; lower heat will make them soggy, higher will brown too quickly.

Use a slotted spoon to transfer fried paneer to a wire rack or paper towel–lined tray to drain excess oil. Keep batches warm in a low oven (100°C / 210°F) if desired while finishing the rest.

In a small bowl, mix the store-bought sweet chili sauce with 1 tsp lime juice. Taste and adjust with more lime if you want brighter acidity. Stir in chopped cilantro if using.

Arrange hot sesame paneer fingers on a platter with lime wedges. Sprinkle chopped spring onions or cilantro over the top for freshness.

Serve immediately with the sweet chili dipping sauce on the side.