Crispy Fried Paneer With Veg Dip Recipe


Paneer Marination

Paneer – 200gms

Salt  – a pinch

Turmeric – ½ tsp

Chilli powder – 1 tsp

Chaat masala – 1 tsp

Black salt – ½ tsp

Coriander, chopped – 1tbsp

Kasoori Methi Powder– ½ tsp


For Batter

Besan – ½ cup

Salt – to taste

Turmeric – ¼ tsp

Chilli powder – 1 tsp

Chaat Masala – 2 tsp

Green Chilli, Chopped – 1no

Ajwain – ½ tsp

Ginger, Chopped – 1 tsp

Garam Masala – ¼ tsp

Water – 200ml


To Coat

Cornflakes– 2cups

Chaat masala – a generous pinch

Oil – to deep fry


For Veg Dip 

Mayonnaise – ½ cup

Onion , chopped – 2 tbsp

Tomato,  chopped – 2 tbsp

Cucumber , chopped – 1 tbsp

Salt – to taste

Coriander , chopped – 1 tbsp

Green Chilli, Chopped – 1no

Chaat masala – 1 tsp


1.Cut 1 inch broad strips of paneer and place these on a marinate the paneer, sprinkle salt, turmeric, black salt, red chilli and some chaat masala on the paneer. Add some freshly chopped coriander along with kasoori methi powder. Rub the masala into the paneer with light hands.

take gram flour in a bowl to make a batter. To the bowl add salt, turmeric along with some red chilli powder. Put ajwain, chopped green chillies, and ginger. At last add garam masala powder and mix it well. Now add water while whisking the batter till you get a pouring but thick consistency. Whisk it well to remove any lumps.

2.Pour the besan batter over the marinated paneer. Once the paneer is coated, take some unsweetened corn flakes on a plate and crush them a bit. Now put the paneer strip on the corn flakes plate and coat it well from all sides. Repeat the step to coat all the paneer strips, once done, keep them aside.

3.Heat some oil for the paneer to be deep fried in. till the oil heats up, you can make the dip. For the dip, add mayonnaise to a bowl, add chopped vegetables like cucumbers, tomatoes, coriander, and some green chillies. Top the dip with chaat masala. The dip is now ready.

Fry the paneer strips on medium heat till a golden brown colour. Plate with the dip and top with some chaat masala.

(Recipe By Chef Kunal Kapur)

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