- Published on 05-Nov-2024
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"GET READY TO SPICE UP YOUR SNACK GAME WITH THESE CRISPY SCHEZWAN PANEER FINGERS!
INGREDIENTS
To make Schezwan Paneer Fingers, you’ll need:
- Paneer: 200 grams, cut into long, thin strips
- Cornflour: 3 tablespoons
- All-purpose flour (Maida): 3 tablespoons
- Rice flour: 1 tablespoon (for extra crispiness)
- Ginger-Garlic Paste: 1 teaspoon
- Schezwan Sauce: 2 tablespoons (adjust to taste)
- Red Chili Powder: 1/2 teaspoon
- Salt: as needed
- Black Pepper Powder: 1/4 teaspoon
- Water: as required for batter
- Bread Crumbs: 1/2 cup (for coating)
- Oil: for deep frying
- Spring Onions: for garnish (optional)
STEP-BY-STEP INSTRUCTIONS
1. Prepare the Paneer Strips
- Start by cutting the paneer into thin, finger-like strips. Make sure they’re of even thickness for even cooking.
- Pat the paneer strips dry with a paper towel to remove excess moisture. This helps the batter adhere better.
2. Prepare the Batter
- In a mixing bowl, combine the cornflour, all-purpose flour (maida), and rice flour.
- Add ginger-garlic paste, Schezwan sauce, red chili powder, salt, and black pepper powder to the mixture.
- Gradually add water to make a thick, smooth batter that coats the paneer strips well. Adjust the seasoning and spice level if needed.
3. Coat the Paneer
- Dip each paneer strip into the batter, making sure it’s evenly coated.
- Roll the batter-coated paneer in bread crumbs for that extra crunch. You can use panko crumbs if you prefer an even crispier texture.
4. Fry the Paneer Fingers
- Heat oil in a deep frying pan on medium-high heat.
- Once the oil is hot, gently slide the paneer fingers into the oil, a few at a time, so as not to overcrowd the pan.
- Fry them until they turn golden brown and crispy. This usually takes about 2–3 minutes per batch.
- Remove the fried paneer fingers with a slotted spoon and drain them on paper towels to remove excess oil.
5. Serve and Garnish
- Serve these crispy Schezwan paneer fingers hot, garnished with chopped spring onions for a fresh look.
- Pair them with more Schezwan sauce, or even a side of green chutney for an extra burst of flavor.
TIPS FOR THE BEST SCHEZWAN PANEER FINGERS
- Fresh Paneer: Use fresh, firm paneer for the best texture and taste.
- Consistent Temperature: Keep the oil at a medium-high temperature; if it’s too hot, the coating will burn before the paneer is heated through.
- Schezwan Sauce Adjustments: If you prefer milder flavors, reduce the Schezwan sauce. For a spicier kick, add a dash of hot chili sauce to the batter.
WHY YOU’LL LOVE THIS RECIPE
- Easy and Quick: This recipe takes just a few minutes of prep and cooks quickly.
- Customizable: You can adjust the spice level and even add herbs like cilantro or mint for a unique twist. Perfect for
- Gatherings: These paneer fingers are an ideal appetizer, loved by both kids and adults.
HEALTHIER ALTERNATIVES
- Air Fry or Bake: If you’re looking to cut down on oil, you can bake or air-fry the paneer fingers. Simply preheat your oven to 200°C (400°F), arrange the paneer fingers on a baking tray, and brush them with a bit of oil. Bake for 15-20 minutes, flipping halfway, until they’re golden and crisp.
- Whole Wheat Flour: Substitute all-purpose flour with whole wheat flour for a healthier twist.
Crispy, spicy, and utterly delicious, these Schezwan Paneer Fingers are bound to be a crowd-pleaser. The bold flavor of Schezwan sauce paired with the softness of paneer and the crispy coating is irresistible. Enjoy these as a snack or serve them as an appetizer to impress your guests. Make sure to try them at your next gathering—you’re sure to get rave reviews!
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