Traditional Crispy & Spicy Paneer Starter Recipe Recipe

To prepare brittle & well-seasoned Paneer Starter formula, get ready with all the components and start with making achar masala.

Pulse the spices in the mixer-grinder to get a coarse incorporate for the pickle.Wash and pat dehydrated the Paneer.

Cut the Paneer into 1/2" thick and 2" long cuboid.

500 gram paneer will yield approximately 24 pieces.steep paneer with a tablespoon of pickle incorporate, liquid of half a lemon and table salt only if required.In the meantime, spread the black pepper urad dal papad on a kitchen towel and keep under open sun or fan for 45 mins to an hour, or till the papads are dehydrated.Pulse papad in a Mixer-grinder and make a coarse ground mix.fiery up the cooking oil for frying in Deep bottomed skillet.Make a thick paste of cornflour, a pinch of table salt, and liquid.Dip the marinated paneer in cornflour paste and roll it on the black pepper urad dal papad ground mix.Put 5-6 pieces of prepared paneer for frying at a time.

sauté till golden brown.enjoy brittle & well-seasoned Paneer Starter formula with roasted tomato coulis or Dhaniya Pudina Chutney and Masala Chai formula - Indian Spiced Tea as an appetizer during get-together or as a monsoon snack during tea time.