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Monday, November 7, 2016

Paneer 65 is an easy to prepare snack, very filling to go with tea or coffee. Perfect for get together as a starter.I have made paneer pakora and chilli paneer dry. This is also a similar one, a combination of both, made in the way of how we make gobi 65. You can marinate and keep refrigerated, make hot when needed. I got these two blocks of paneer during my recent trip to Mustafa and by mistake kept in fridge instead of freezing it. So could not freeze it as the pack said once de frosted, don’t freeze again. Since it was a Sunday, prepared paneer 65. It was heavy and we skipped our dinner. Paneer 65 goes well with fried rice or biryani too. I have cut the paneer as fingers, you can use cubed paneer also or cut into cubes. Let’s learn how to make paneer 65 with step by step pictures and instructions below. paneer-65

Paneer 65 recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 30 mins    |  Cook time: 20 mins   Serves: 3

Click here for cup measurements


Paneer – 200 gm

All purpose flour (maida) – 1/4 cup

Corn flour – 2 tbsp

Plain yogurt (curd) – 1 tbsp

Cooking soda – a generous pinch

Ginger garlic paste – 1/2 tsp

Red chilli powder – 1 tsp

Garam masala powder – 1/2 tsp

Black pepper powder (optional)  – 1/2 tsp

Lemon juice – 1 tsp

Curry leaves – 2 sprigs

Chaat masala – 1/2 tsp

Salt – as needed

Oil - to deep fry

How to make paneer 65 method

  1. First thaw the paneer, soak the paneer strips in hot water for 20 mins. Drain water completely and take it in a wide bowl or plate.
  2. Paneer-65-preparation-step1
  3. Marinate the paneer cubes with 1/4 tsp ginger garlic paste, 1/2 tsp red chilli powder, 1/4 tsp garam masala powder, black pepper powder, lemon juice and little salt for 10 mins.
  4. Paneer-65-preparation-step2
  5. Prepare the batter using all purpose flour, corn flour, remaining red chilli powder, garam masala powder, required salt, curd and required ice cold water. The batter should be thick enough to coat the paneer cubes yet not a thick coat. so prepare accordingly.
  6. Paneer-65-preparation-step3
  7. Just before frying, add a tsp of maida to the marinated paneer and coat it evenly. This step is to make sure the batter remains intact to the paneer.
  8. Paneer-65-preparation-step4
  9. Heat oil and add the paneer cubes to the batter. Coat it from all sides and using a fork drop in hot oil. You can use your hands too.
  10. Paneer-65-preparation-step5
  11. Let it get cooked until golden and turn the paneer cubes. Cook until golden and crisp.
  12. Paneer-65-preparation-step6
  13. Add few curry leaves to the oil. Drain in paper towels. Sprinkle with chaat masala. Paneer 65 is ready to serve.
  14. Paneer-65-preparation-step7


  • While frying in oil, do not try to separate the paneer even if it gets stuck to each other. Later after getting cooked, you can easily separate.
  • Make sure to add all the spices and balance it, otherwise will be bland.
  • I made more than mentioned measurements.

Serve hot with fresh cut onion rings, lemon wedge and tomato sauce.

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  1. Very nice recipe Raji. I used to marinate paneer like how you did, and roast in tawa in low flame, to make it crispy. Love your version and the clicks.

  2. If you have video, can you please upload? I want to see how you handle the paneer with a fork.

    1. I didn't shoot. It's easy, just take it with fork, wipe quickly in the edge of the bowl, drop in oil. Mess free. I do the same for suzhiyan, not with fork but spoon.

    2. Okay, so TAKE, not POKE with fork.

      Also, when I use fingers, the place where I hold has less batter, and the final look is uneven and has finger marks.


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