
Crispy & Spicy Paneer Starter (Achari Paneer Tikka)
Crispy & Spicy Paneer Starter is a popular Indian appetiser — paneer cubes coated in a spiced cornflour-papad-achari masala batter (fennel, methi seeds, mustard, kalonji, red chilli, turmeric, lemon juice, salt), then deep-fried until crispy golden. A Jain-friendly (no onion/garlic) tea-time snack or party appetiser served with mint chutney.
Time 55 min · Serves 6 · 405 kcal · Pan India, Multiple States
Ingredients
Main
- Turmeric Powder — 2 tsp (ground)
- Paneer (Smoked - North Specialty) — 500 g (whole)
- Fennel Seeds — 6 tsp (whole)
- salt — 3 tsp (whole)
- papad — 12 piece (whole)
- corn flour — 0.5 cup (ground)
- Lemon — 1 tbsp (chopped)
- Sunflower Oil (optional) (whole)
- Red Chilli Powder (Lal Mirch) — 4 tsp (ground)
- Kalonji — 2 tsp (ground)
- achari masala — 1 tbsp (ground)
- methi seeds — 2 tsp (whole)
- Water (optional) (whole)
Tempering
- Mustard Seeds (Black) — 2 tsp (whole)
Method
- To prepare Crispy & Spicy Paneer Starter Recipe, get ready with all the ingredients and start with making achar masala.
- Pulse the spices in the mixer-grinder to get a coarse mix for the pickle.Wash and pat dry the Paneer.
- Cut the Paneer into 1/2" thick and 2" long cuboid.
- 500 gram paneer will yield approximately 24 pieces.Marinate paneer with a tablespoon of pickle mix, juice of half a lemon and salt only if required.
- Fry till golden brown.Serve Crispy & Spicy Paneer Starter Recipe with roasted tomato sauce or Dhaniya Pudina Chutney and Masala Chai Recipe - Indian Spiced Tea as an appetizer during get-together or as a monsoon snack during tea time.
Common questions
- Crispy & Spicy Paneer Starter (Achari Paneer Tikka) ko English mein kya kehte hain?
- कुरकुरा और मसालेदार पनीर स्टार्टर (अचारी) ko English mein Crispy & Spicy Paneer Starter (Achari Paneer Tikka) likhte hain.
- Ek plate Crispy & Spicy Paneer Starter (Achari Paneer Tikka) mein kitni calories hoti hain?
- 405 kcal per plate.
- Kitna time lagta hai?
- 55 min lagta hai — 30 min taiyari, 25 min pakana.
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