Crispy paneer fingers is an awesome tea time snack recipe, these crispy paneer fingers taste very good and super quick to make any time. Kids and adults like them alike and not only tea, these are great finger food to go with your drinks on a weekend party too.
We Indians are known for our love of tea and coffee. I have always been partial to tea or chai so much so that I have a special hashtag for my social media #Indialoveschai. And what's the fun of chai without a lip smacking and spicy tea time treat especially on weekends. Weekend tea has to be special, something better than cookies or popcorn.
So this weekend we tried these crispy paneer fingers. Usually, word crispy is not a great word if it is associated with a dish from the healthy point of view. Mainly because most of the time the main ingredient is coated with some kind of batter or dry flour and deep fried.
But instead of batter, I coated the paneer slices in a marinade which is mainly made with yogurt and spices. Crispness comes from papad coating that sticks to marinade itself. You can air fry it or slim fry it as I usually do in my microwave oven but in the video, I have shown the method of Pan frying. Since paneer is not batter coated it does not absorb much oil.
Also in general, if oil is hot enough anything you are frying in it will absorb considerably less oil than when deep frying / PAN frying done in oil on a lower temperature.
Today I am making a special recipe which will make your tea time more interesting. It is crispy paneer fingers I am serving it with a special chutney which I am sure you will also love. Let's start making it right away.
I made interesting chutney to serve with these crispy paneer fingers, chutney requires just 2-3 minutes of cooking which is also there in the video recipe.
Crispy Paneer Fingers with Pineapple and Tamarind Chutney
- 2 tablespoons Pineapple green peppercorns jam Kitchens of India and
- 2 tablespoon tamarind paste
- to taste Salt
- 2 tablespoons water
- 200 g paneer
- 4 / masala papad Applams
- Lemon 1 's juice
- yogurt 2 tablespoons
- Salt to taste
- Black pepper crushed
- Red chilli 1 teaspoon powder
- 2 teaspoons Tahini paste ( optional)
- Slice paneer into long 3x½ inch pieces.
- In a bowl make a marinade of all the ingredients of marinade.
- Coat all paneer slices with the marinade and let the paneer marinate for approximately 30 minutes. Which will help it to absorb the flavours.
- Meanwhile, when paneer is marinating, take a small Pan and mix together all the ingredients of chutney. Heat it bring it to a boil and give it a good mix. Chutney is ready , keep it aside.
- Crush papad/Applams in a plate.
- Heat oil in the pan and bring it to smoke point.
- As soon as oil starts to smoke, place coated paneer pieces in the Pan and cook from all the sides. Serve it hot with the chutney we made earlier.