Crispy Masala Paneer Fries with Crunchy French Fry Coating
55 minutes
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About Crispy Masala Paneer Fries with Crunchy French Fry Coating
Get ready for a flavor explosion with Crispy Masala Paneer Fries! Imagine tender paneer, coated in a fragrantly spiced, golden crust, and then – for the ultimate crunch – rolled in crushed french fries.This isn't your average snack; it's a symphony of textures and a party in your mouth. The warm, savory spices perfectly complement the creamy paneer and the satisfying double crunch.Serve these irresistible fries hot with your favorite dipping sauce for a snacking experience you won't soon forget. Perfect for parties or a delightful anytime treat!
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Recipe Time & More
Prep40 minutes
Cook15 minutes
Total55 minutes
Ingredients
Paneer and French Fries
- 250 gm Cottage Cheese
- 250 gm French Fries crushed
Batter
- ½ cup Cornmeal
- 2 Tbsp All-Purpose Flour
- ¼ tsp Turmeric Powder
- ½ tsp Chili Powder red
- ½ tsp Chaat Masala
- Salt to taste
- Water as needed
Frying
- 2 cup Oil for frying
Instructions
- Gather all your ingredients. This ensures a smooth and efficient cooking process.
- Cut the paneer into bite-sized cubes. Crush the french fries into coarse crumbs. Set both aside.
- In a bowl, combine the cornmeal, all-purpose flour, turmeric powder, red chili powder, chaat masala, and salt.
- Gradually add water to the dry ingredients, whisking constantly to form a smooth, lump-free batter. The batter should be thick enough to coat the paneer.
- Dip each paneer cube into the batter, ensuring it's fully coated.
- Roll the batter-coated paneer cubes in the crushed french fries, pressing gently to ensure they adhere. This creates a wonderfully crunchy exterior.
- Place the coated paneer fries on a plate or tray and freeze for 30 minutes. This helps the coating set and prevents it from falling off during frying.
- Heat the oil in a deep fryer or large pot over medium heat. The oil is ready when a small drop of batter sizzles and floats to the top.
- Carefully add the frozen paneer fries to the hot oil, frying in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 3-5 minutes.
- Remove the fries from the oil with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite chutney or dipping sauce.
Recipe Notes
Good To Know
- For extra crunch, double-coat the paneer by dipping the cubes in a thin slurry of flour and water after the initial dredge, then roll them again in corn meal before frying.
- If baking or air-frying instead of deep frying, spray the coated paneer fries generously with oil to ensure a crisp, golden exterior.
- To add a flavor twist, mix some finely chopped curry leaves or crushed kasuri methi (dried fenugreek leaves) into the coating for an aromatic touch.
- Serve immediately after frying and sprinkle with chaat masala while hot for maximum tang and zing; paneer fries can lose crispness if left to sit too long.
Expert Tips
- Ensure the paneer is patted dry before coating to prevent excess moisture and ensure a crispier fry.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy fries. Fry in batches for best results.
- For a spicier kick, add a pinch of cayenne pepper or red chili powder to the coating mix.
Storage Instructions
- Paneer fries are best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but they may lose some of their crispness. Reheat in a preheated oven or air fryer for optimal results.
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Recipe Nutrition
Calories: 1956kcalCarbohydrates: 6gProtein: 1gFat: 218gSaturated Fat: 33gPolyunsaturated Fat: 55.5gMonounsaturated Fat: 111g
Neeru Gupta
Articles: 53
4 Comments
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What a great recipe! Thanks for sharing.
This looks perfect! Thanks for posting.
Perfect dish! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.