Paneer 65 (step by step)

Paneer 65 recipe is the most famous recipe originating from the Southern India – Chennai and has grown popular all over the world. It’s one of the most popular finger snack and you would find them on menus of hotels, joints or five star hotel’s in India. Originally chicken 65 was popular later paneer was used for a vegetarian option. This snack is crispy from exterior and soft, juicy succulent from within. You would just finish this snack at the first go. This dish is a great option as a starter or side dish for your cocktail parties, or any kind of party.

What’s the story behind chicken 65?? there are many it’s believed it was popular amongst Indian soldeirs, secondly once chicken is 65 days old it was used for this dish, thirdly 65 ingredients goes in making this dish… which is hard to believe, finally per kilogram of each recipe calls for 65 chilies. Wonder which one is true also some hotel in chennai started at 1965 believed to originate this dish… so whoever invented the creation is just awesome and flavorful. I got this information from wikipedia. You could add further if you know any origins about this dish 🙂

This recipe is hot, spicy and tangy. You could club them with rotis, breads, naans or just eat them as it is. Lot of ingredient’s goes in making this but curry leaves is one of important ingredient. For spice you could use green chilies plus red color however I have used kashmiri chili paste which gives a deep red color also no need to add color. For giving the sour taste I have used soy sauce and little vinegar but you could use yogurt, lime juice etc also for getting the sour effect.

Other key point to remember is the paneer has to be firm and not very soft else they would crumble or fall apart while frying. I have deep fried but you could shallow fry them if you are calorie conscious. If whole red chilies aren’t available then used kashmiri red chili powder. In Restaurant lot of color is used so when you make home you could take care of that bit.

My non vegetarian friends could make chicken 65 and vegan friends could make tofu 65, mushroom 65 etc. Irrespective of whatever ingredients you make 65 the recipes would taste awesome. Even kids would love them just club some fried rice or noodles along and your meal is sorted.

Let’s make Paneer 65 recipe step by step:

1. Firstly soak dry kashmiri chilies in hot water for 30-40 mins. Then grind them with little water to a smooth paste.

2. In the meanwhile chop paneer into squares or cubes or triangular shape. Just add a half tbsp of refined flour (maida) over them to prevent if any moisture coming from paneer. Place them aside.

3. Add the red paste into the mixing bowl add curry leaves, ginger garlic paste.

4. Now add all the spice powder, sugar and salt. Mix all nicely.

5. Time to add soy sauce and vinegar. Give a nice whisk.

6. Put refined flour, rice flour and corn flour if using.

7. The consistency has to be thick so add water accordingly. Also add 1 tsp oil in the batter.

8. Heat your frying wok / vessel with oil.

9. Dip paneer into this batter, coat from all sides.

10. Deep fry or shallow fry in hot oil on low heat until golden brown from both sides.

11. Repeat the same with the rest of batter. Place them on absorbent napkins.

12. Take little oil once heated saute onion, green chilies and curry leaves until onion changes color.

13. Spread them over the paneer 65 and serve them hot with tomato ketchup, chutney or as a starter.

If you are looking for more paneer recipes then do check paneer biryani, paneer malai, paneer tikka masala, malai paneer tikka, palak paneer, paneer peas pulao, paneer masala recipe, paneer pavbhaji, chili paneer and kadai paneer.

Paneer 65 recipe below:

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Paneer 65 Recipe, How to make Paneer 65 Restaurant Style Recipe | Stepwise

 

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Prep time

40 mins

Cook time

10 mins

Total time

50 mins

 

Paneer 65 recipe is the most famous recipe which is spicy and tangy.

Author: Maria@flavorsofmumbai.com

Recipe type: Side, Vegetarian

RecipeCuisine: Indian

Serves: 3-4

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

For the Red Paste:

• 1tsp oil to add in the paste
• 6-7 dry kashmiri chilies soaked in water
• 1 tbsp ginger-garlic paste
• 14-15 chopped curry leaves
• 1 tsp sugar
• 1 tsp vinegar
• 1 tbsp soy sauce
• 1 tbsp pepper powder
• 1 tbsp garam masala powder
• 1 tbsp coriander seed powder
• ½ tsp turmeric powder
• 1 tbsp rice flour
• 2 tbsp maida
• 1 tbsp corn flour (optional)
• water as required
• salt as required

For the Paneer 65:

• 250 gms firm paneer (cottage cheese) chopped into squares or cubes
• 2 cups oil for deep frying
• 1 onion chopped into julienne
• 8-10 curry leaves
• 4-5 green chilies

How to make the recipe?

1. Firstly soak dry kashmiri chilies in hot water for 30-40 mins. Then grind them with little water to a smooth paste.
2. In the meanwhile chop paneer into squares or cubes or triangular shape. Just add a half tbsp of refined flour (maida) over them to prevent if any moisture coming from paneer. Place them aside.
3. Add the red paste into the mixing bowl add curry leaves and ginger-garlic paste.
4. Now add all the spice powder, sugar and salt. Mix all nicely.
5. Time to add soy sauce and vinegar. Give a nice whisk.
6. Put refined flour, rice flour and corn flour if using.
7. The consistency has to be thick so add water accordingly.
8. Heat your frying wok / vessel with oil.
9. Dip paneer into this batter, coat from all sides.
10. Deep fry or shallow fry in hot oil on low heat until golden brown from both sides.
11. Repeat the same with the rest of batter. Place them on absorbent napkins.
12. Take little oil once heated saute onion, green chilies and curry leaves until onion changes color.
13. Spread them over the paneer 65 and serve them hot with tomato ketchup, chutney or as a starter.

Notes

1. If you don't have dry kashmiri chilies then used kashmiri red chili powder.
2. If you are not comfortable with soy sauce then use yogurt or lime juice.
3. Instead of maida you could also use gram flour (besan) but that would give more of pakora effect.
4. The consistency has to be nor too thick nor too thin. You should be able to coat the paneer properly so add water accordingly. If the batter is thin add more of maida and too thick then add little water.
5. The oil has to be hot but reduce the temperature to low before frying as paneer tend to cook faster else it would taste rubbery if over-cooked and not soft.
6. Adding oil to any batter helps in giving a glaze to the batter and absorbs lesser oil.

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