Paneer Tikka Fry Batter: A Chatpata Delight!
Namaste, friends! Kem cho? Sat Sri Akal! Chef Curry Do’pyaza here, back with another delicious recipe to spice up your life. Today, we’re diving into the wonderfully crunchy and flavourful world of Paneer Tikka Fry Batter – a dish that’s sure to become a family favourite.
This dish is a star during festive seasons like Diwali, Holi, and even weddings! It’s a perfect appetizer, a delightful snack for a rainy evening, or even a tasty side dish to your main course. Any time is a good time for Paneer Tikka Fry!
A Little History Lesson
Paneer Tikka, the heart of this dish, has its roots in the royal kitchens of the Mughal Empire. The concept of marinating and grilling paneer (Indian cheese) evolved over time, and the “tikka” style – small, bite-sized pieces – became incredibly popular. Frying it adds a modern twist, giving it that irresistible crispy texture we all crave.
Let’s Get Cooking!
Preparation Time: 20 minutes (plus 30 minutes for marination)
Cooking Time: 15 minutes
Ingredients – The Magic Makers!
- For the Paneer Tikka:
- 250 grams Paneer (Indian Cheese), cut into 1-inch cubes
- 1/2 cup Dahi (Yogurt), thick and hung
- 1 tablespoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
- 1 teaspoon Lal Mirch Powder (Red Chili Powder)
- 1/2 teaspoon Haldi Powder (Turmeric Powder)
- 1/2 teaspoon Garam Masala (Garam Masala)
- 1/2 teaspoon Amchur Powder (Dry Mango Powder)
- 1 tablespoon Besan (Gram Flour)
- 1 tablespoon Sarson ka Tel (Mustard Oil)
- Salt to taste
- For the Batter:
- 1 cup Besan (Gram Flour)
- 1/4 cup Chawal ka Atta (Rice Flour) – for extra crispiness!
- 1/2 teaspoon Ajwain (Carom Seeds)
- 1/4 teaspoon Lal Mirch Powder (Red Chili Powder)
- 1/4 teaspoon Haldi Powder (Turmeric Powder)
- Pinch of Hing (Asafoetida)
- Salt to taste
- Water, as needed
- Oil for deep frying
Step-by-Step Instructions – The Secret Recipe!
- Marinate the Paneer: In a large bowl, whisk together the dahi, adrak-lahsun paste, lal mirch powder, haldi powder, garam masala, amchur powder, besan, sarson ka tel, and salt. Gently add the paneer cubes and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to a few hours for a richer flavour.
- Prepare the Batter: In another bowl, combine the besan, chawal ka atta, ajwain, lal mirch powder, haldi powder, hing, and salt. Gradually add water, mixing continuously, until you get a smooth, medium-thick batter – it should coat the back of a spoon. Not too runny, not too thick, just perfect!
- Heat the Oil: Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot enough for the paneer to sizzle gently when dropped in.
- Fry the Paneer: Dip each marinated paneer cube into the batter, ensuring it’s fully coated. Carefully drop the batter-coated paneer into the hot oil, a few pieces at a time. Don’t overcrowd the pan!
- Fry to Golden Perfection: Fry the paneer until it turns a beautiful golden brown and crispy on all sides, about 2-3 minutes per batch.
- Drain and Serve: Remove the fried paneer from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve Hot: Serve immediately and enjoy the delicious, crispy Paneer Tikka Fry!
Tips for Best Results – The Chef’s Secrets!
- Use thick, hung dahi for the marinade. This prevents the paneer from becoming soggy.
- Don’t over-marinate the paneer, as it can become too soft.
- Ensure the oil is hot enough before frying, but not smoking hot.
- Don’t overcrowd the pan, as this will lower the oil temperature and result in soggy paneer.
- Serve immediately for the best crispy texture.
Cooking Variations – Your Kitchen, Your Rules!
- Gas Stove: The traditional method! Follow the steps above for deep frying in a kadhai or frying pan.
- Induction Stove: Works just as well as a gas stove. Ensure your cookware is induction-compatible.
- Air Fryer: For a healthier version, lightly spray the batter-coated paneer with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Oven: You can bake the paneer tikka fry in the oven. Preheat the oven to 400°F (200°C), place the batter-coated paneer on a baking sheet lined with parchment paper, spray lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Nutritional Information (Approximate per serving):
- Calories: 350-400
- Protein: 20-25g
- Fat: 25-30g
- Carbohydrates: 15-20g
Serving Suggestions – The Perfect Pairings!
- Serve with a side of mint-coriander chutney (pudina-dhaniya chutney) or tamarind chutney (imli chutney).
- Sprinkle with chaat masala for an extra zing.
- Enjoy it as a starter with your favourite Indian meal.
- Wrap it in a roti or naan with some sliced onions and chutney for a quick and tasty snack.
So there you have it, folks! A simple yet incredibly delicious recipe for Paneer Tikka Fry Batter. It’s time to put on your chef’s hat, gather your ingredients, and create some magic in your kitchen.
Call to Action – Your Turn to Cook!
Go ahead, try this recipe at home. I am sure your family and friends will love it. Share the deliciousness with your loved ones!
Happy cooking!
Chef Curry Do’pyaza signing off!