5 Quick paneer snacks

Paneer is the favourite indulgence in our country where the vegetarian population is close to 40%. These easy to make recipes are perfect for all gastronomical moods!

Schezwan Paneer Fingers
A lip-smacking and easy to make snack, these crispy Schezwan Paneer Fingers are perfect for any parties, occasions or evening lite bites.
Ingredients:
Paneer - 200 gms, chopped into 1/2 inch pieces, Maida (Plain Flour) - 100 gms, Corn Flour - 100 gms, Ginger Garlic Paste - 3 tblsp, Onions - 2, finely chopped, Green Chillies - 4, chopped, Dry Red Chillies - 1, finely chopped or ground coarsely, Soy Sauce - 1 to 2 tsp (adjust as desired), Vinegar - 1 to 2 tsp (adjust as desired), Curry Leaves - few, Oil for frying, Salt as per taste, Black Pepper Powder as per taste
Method
- Combine the maida and corn flour in a bowl.
- Add salt, enough water and mix well.
- Add vinegar and soy sauce.
- Heat little oil in a pan over medium flame.
- Add ginger garlic paste, green chillies, pepper powder, onions, dry red chillies, curry leaves and stir well.
- After a minute remove from flame and add to the batter.
- Mix well.
- Heat oil for deep frying in a pan.
- Dip the paneer fingers in the batter.
- Fry until crispy and golden brown.
- Remove, drain excess oil and serve hot with sauce or chutney of choice.
Ginger Garlic Paneer:

Paneer dishes are always popular and delicious. Whatever the occasion might be, there is always a dish made with paneer. This is a simple to make, tasty snack with pieces of paneer marinated in a ginger garlic sauce. Serve with ketchup or mint chutney.
Ingredients
Paneer - 100 gms, Ginger Garlic Paste - 3/4 tsp, Tomato Sauce - 1/4 tsp, Soy Sauce - 1/4 tsp, Red Chilli Powder - 1/4 tsp, Garam Masala Powder - 1/2 tsp, Salt as per taste, Oil as required
Method
- Chop the paneer into small cubes.
- Mix the ginger garlic paste, tomato sauce, soy sauce, salt, red chilli powder and garam masala powder in a bowl.
- Add the paneer pieces and mix well until evenly coated.
- Keep aside for 15 to 30 minutes.
- Heat oil in a deep frying pan over medium flame.
- Drain excess marinade and fry the marinated paneer pieces until golden brown.
- Remove and transfer to a serving dish.
- Serve at once.
Paneer Uttapam:
A delicious South Indian Uttapam made with Paneer and Vegetables.
Ingredients
Idli (or Dosa) Batter - 2 cups, Carrot - 1/4 cup, grated, Cabbage - 1/4 cup, grated, Paneer - 1/2 cup, grated, Onion - 1, finely chopped, Red Chilli Powder - 1/2 tsp, Curry Leaves - few, Coriander Leaves - few, Salt as per taste, Oil as required
Method
- Heat little oil in a pan.
- Add the carrot, cabbgage, paneer, onions, red chilli powder, coriander leaves, curry leaves and salt.
- Saute for a minute or two.
- Add this to the batter and mix well. Heat a tawa over medium flame.
- Add a little oil and pour a ladleful of the batter.
- Spread evenly and cook on both sides, adding oil around the edges.
- Remove and transfer to a serving plate.
- Serve hot with chutney and sambar.
Spaghetti Paneer Balls
A delicious and simple to make teatime/evening snack or serve as an after school snack.
Ingredients
Spaghetti - 100 gms, Paneer - 200 gms, Cheese - 1/4 cup, grated, Milk - 2 cups, Corn Flour - 2 tblsp, Maida - 1/2 cup, Green Chillies - 4, Garlic - 4 cloves, Rusk - little, powdered, Oil as required, Salt as per taste
Method
- Grind the garlic and green chillies to a coarse paste.
- Cook the spaghetti in 6 cups of water over medium flame.
- Drain well and rinse under cold water.
- Keep aside.
- Heat 1 tblsp oil in a pan.
- Add the green chilli-garlic paste and saute for 30 seconds.
- Mix corn flour and milk until the flour is fully dissolved.
- Add to the pan.
- When it starts to thicken, add salt, spaghetti, paneer, cheese, maida and mix well.
- Remove from flame.
- Make small/medium balls of this mixture.
- Heat oil in a frying pan.
- Roll the balls in the powdered rusk and gently add to the hot oil.
- Fry until golden brown and remove.
- Drain excess oil.
- Serve as a snack.
Paneer Cutlet
Serve as a starter to any occasion or as an evening snack.
Ingredients
Paneer - 500 gms, Potatoes - 2 to 3 cups, cooked, peeled, mashed, Maida - 6 tblsp, Green Chillies - 2 to 3, finely chopped, Coriander Leaves - handful, chopped, Fenugreek leaves - handful, chopped, Garam Masala Powder - 1 tsp, Lemon Juice - 1 to 2 tsp, Red Chilli Powder - 1 tsp, Rusk Biscuits (or Breadcrumbs) - 1/2 cup, finely crumbled, Oil as required, Salt as per taste
Method
- Crumble the paneer and keep aside.
- Combine the paneer, potatoes, 3 tblsp maida, coriander leaves, fenugreek leaves, green chillies, garam masala powder, lemon juice, salt and red chilli powder in a large bowl.
- Mix well.
- Add little water to the remaining maida and mix without lumps.
- Make small balls of the potato-paneer mixture and flatten them lightly.
- Spread the rusk on a plate.
- Heat oil in a frying pan.
- Dip the prepard cutlets in the maida and roll them in the rusk.
- Add to the hot oil and fry until golden.
- Remove and drain excess oil.
- Serve hot with mint chutney or ketchup.

Newer Post Older Post