Craving something bold, spicy, and irresistibly crispy? This Crispy Chilli Paneer delivers all that and more — it’s the perfect Indo-Chinese fusion dish to satisfy your snack or starter cravings. Golden-fried cubes of paneer tossed in a fiery chilli-garlic sauce with crunchy peppers make this dish a true crowd-pleaser. Whether you’re cooking for a weekend get-together or just spicing up your weeknight, this recipe brings restaurant-style flavor right to your kitchen.

PREP TIME	COOK TIME
20 MIN	20 MIN

Ingredients:

📍For Frying Paneer:

250g paneer, cut into cubes

3 tbsp cornflour

2 tbsp all-purpose flour (maida)

1/2 tsp black pepper powder

Salt to taste

2–3 tbsp water (to make a thick batter)

Oil for deep or shallow frying

📍For Chilli Sauce:

1 tbsp oil

1 tbsp finely chopped garlic

1 tsp finely chopped ginger

1 green chili, finely chopped (optional for extra heat)

1 small onion, sliced

1 small capsicum (bell pepper), sliced

2 tbsp soy sauce

1 tbsp red chili sauce

1 tbsp tomato ketchup

1 tsp vinegar

1 tsp cornflour + 2 tbsp water (for slurry, optional)

Salt and pepper to taste

Spring onion greens, for garnish

Equipments:

Mixing bowls (for batter and sauce)

Knife and cutting board

Frying pan or wok (for shallow or deep frying paneer)

Slotted spoon or tongs

Wok or deep skillet (for tossing paneer in sauce)

Spatula or cooking spoon

Paper towels (for draining excess oil)

Measuring spoons and cups

Step-by-Step Guide

Step 1: Prep and Batter the Paneer

• Cut 250g paneer into bite-sized cubes and pat them dry using paper towels.
• In a bowl, mix 3 tbsp cornflour, 2 tbsp all-purpose flour, 1/2 tsp black pepper, and salt to taste.
• Gradually add 2–3 tbsp water to form a thick coating batter. It should not be runny.
• Add the paneer cubes to the bowl and gently toss to coat them evenly

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Step 2: Fry the Paneer Until Crispy

• Heat oil in a pan (for shallow or deep frying) over medium-high heat.
• Once hot, carefully drop in the batter-coated paneer cubes.
• Fry until they turn golden brown and crispy on all sides — about 3–4 minutes per batch.
• Remove and place on a paper towel-lined plate to absorb excess oil.

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Step 3: Sauté Aromatics and Veggies

• In a separate wok or large pan, heat 1 tbsp oil over high heat.
• Add 1 tbsp chopped garlic, 1 tsp chopped ginger, and 1 chopped green chili.
• Stir-fry for about 30–40 seconds until fragrant, but not browned.
• Add sliced onions and sliced bell peppers; sauté for 1–2 minutes on high heat to keep them slightly crisp.

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Step 4: Add the Sauces

• Lower the heat slightly and add:
• 2 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• Stir well to coat the vegetables. Adjust the salt and pepper as needed.

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Step 5: Optional Thickening Slurry

• If you want a slightly sticky coating, mix 1 tsp cornflour with 2 tbsp water and add it to the sauce.
• Stir and cook for 1 more minute until the sauce thickens and clings to the veggies.

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Step 6: Toss in the Crispy Paneer

• Add the fried paneer cubes to the sauce.
• Toss everything gently but thoroughly on high heat for 1–2 minutes, making sure the paneer is well coated.
• Finish with a sprinkle of chopped spring onion greens for freshness and crunch.

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Step 7: Serve Hot

• Turn off the heat and serve immediately while hot and crispy.
• Best enjoyed straight from the wok to the plate — no reheating needed

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Chef’s Notes & Cooking Tips

• Paneer freshness matters: Use fresh, firm paneer so it holds its shape during frying. Homemade or well-drained store-bought paneer works best.
• Crispy tip: Fry the paneer on medium-high heat — too low and it gets soggy, too high and it browns before cooking through.
• Work fast with the sauce: Keep your veggies crisp by stir-frying quickly on high heat. Don’t overcook.
• Adjust heat levels: For a spicier kick, add extra green chilies or use hot red chili sauce.
• Cornflour slurry optional: Want it completely dry? Skip the slurry. Want a glossy coat? Add it.
• Double fry trick: For ultra-crispy paneer, fry once, cool for 5 mins, and fry again for 1–2 mins before tossing in sauce.

Serving Suggestions

• 🍽️ Serve as an appetizer: Perfect for parties or family dinners — stack it on a platter with toothpicks for easy grabbing.
• 🍜 Pair with Hakka noodles or fried rice: Turn it into a full Indo-Chinese meal with classic combos.
• 🥢 Serve in lettuce cups: For a fun twist, spoon the chilli paneer into lettuce leaves — crunchy and light!
• 🥄 With Schezwan sauce on the side: Offers extra heat and a flavor boost for spice lovers.
• 🧊 Cool it down with a mocktail: Pair with a chilled lime soda or mint cooler to balance the spice.
• 🧅 Top with raw onions and spring greens: Adds freshness and crunch right before serving.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	420 kcal
Protein	14 g
Carbohydrates	28 g
Sugars	6 g
Fat	26 g
Saturated Fat	10 g
Fiber	2 g
Sodium	820 mg
Cholesterol	40 mg