Crispy Paneer Dhamaka Bars with Papad Coating
35 minutes
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About Crispy Paneer Dhamaka Bars with Papad Coating
Get ready for a flavor explosion with these Paneer Dhamaka Bars! Crispy paneer fingers are coated in a crunchy papad crust, then shallow-fried to golden perfection. The secret? A delicious blend of mint-coriander and tamarind chutneys tucked inside each bar for an irresistible flavor balance.This recipe takes classic Indian flavors and transforms them into fun, easy-to-eat appetizers or snacks. Perfect for parties, game days, or a quick and satisfying weeknight treat. The combination of textures and tastes is truly addictive!Prepare to be amazed by the simple yet stunning result. These bars are incredibly versatile – feel free to experiment with different chutneys or serve them with your favorite dipping sauces. Let's get cooking!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Paneer Filling
- 5 piece Cottage Cheese
- 1.5 tbsp Mint-Coriander Chutney
- 1.5 tbsp Tamarind Chutney
For the Coating
- 2 Urad Dal Papads
- 1/2 cup All-Purpose Flour maida, whole wheat flour can be substituted
- 1/4 cup Water add more as needed for desired consistency
- 1 tbsp Coriander finely chopped
- 1/2 tsp Salt
For Serving
- 1 tbsp Mustard Sauce
- 1 tbsp Tomato Ketchup
- 1 Cucumber or carrot, for garnish, thinly sliced
- 2 cup Oil for shallow frying
Instructions
Prepare the Paneer
- Take paneer pieces and make two vertical slits, leaving the base intact.
- Apply mint-coriander chutney to one slit and tamarind chutney to the other. Set aside.
Prepare the Coating
- Crush the urad dal papads into fine crumbs using a food processor or by hand.
- In a bowl, whisk together the all-purpose flour, water, chopped coriander, and salt until a smooth, pourable batter forms.
Assemble and Fry
- Dip each paneer piece into the batter, ensuring it's fully coated.
- Roll the battered paneer in the crushed papad crumbs, pressing gently to adhere.
- Heat oil in a shallow pan over medium heat.
- Carefully place the paneer bars in the hot oil and shallow fry until golden brown and crispy on all sides (approximately 3-4 minutes per side).
- Remove from oil and place on a paper towel-lined plate to drain excess oil.
Serve
- Arrange the crispy paneer bars on a serving platter.
- Drizzle with mustard sauce and tomato ketchup.
- Garnish with thinly sliced cucumber or carrot.
- Serve immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Paneer Dhamaka Bars:
- For extra crispy bars, let the battered paneer rest for 10-15 minutes before frying. This allows the batter to set.
- Adjust the amount of chutney according to your preference. You can also experiment with other chutneys or sauces.
- Don't overcrowd the pan when frying. Fry in batches to ensure even cooking and crispiness.
- If you prefer spicier bars, add a pinch of red chili powder or a few drops of your favorite hot sauce to the batter.
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Recipe Nutrition
Calories: 24kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 41mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 96IUVitamin C: 3mgCalcium: 19mgIron: 0.3mg
Arti Gupta
Articles: 26
4 Comments
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Looks so wonderful! Thanks for posting.
This looks divine! Can’t wait to make it.
Absolutely fantastic! Thanks for the recipe.
What a delicious idea! Thanks for sharing.