Crunchy Kurkuri Paneer Fingers for Perfect Tea-Time Snacking
If you’re craving something crunchy, spicy, and satisfying for your evening tea-time, kurkuri paneer fingers make a perfect choice. Crispy on the outside and soft on the inside, these golden sticks of paneer are coated in a spiced batter and shallow or deep-fried until perfectly crunchy. They are quick to prepare and loved by both kids and adults.
Ingredients You’ll Need
How to Make Kurkuri Paneer Fingers
Start by preparing the paneer. Cut it into long, even finger-shaped pieces so they cook uniformly. In a mixing bowl, combine cornflour, rice flour, maida, spices, salt, and ginger-garlic paste. Slowly add water and whisk to form a thick, smooth batter that coats the paneer well.
Heat oil in a deep pan or kadai. Dip each paneer piece into the batter, ensuring it is fully coated. Carefully drop them into hot oil and fry on medium flame. Turn occasionally so they become evenly golden and crisp from all sides.
Once they turn crispy and golden brown, remove them and place on absorbent paper to remove excess oil.
Serving Suggestions
Serve kurkuri paneer fingers hot with mint chutney, tamarind sauce, or spicy ketchup. You can also sprinkle a pinch of chaat masala on top for an extra tangy kick. They pair beautifully with evening tea or as a starter for parties.
Tips for Perfect Crispiness
Kurkuri paneer fingers are an easy, restaurant-style snack you can make at home in just a few minutes. With simple ingredients and bold flavors, they’re a perfect treat for sudden cravings or evening gatherings.
Ingredients You’ll Need
- 250 grams paneer (cut into finger-shaped pieces)
- 3 tablespoons cornflour
- 2 tablespoons rice flour
- 2 tablespoons all-purpose flour (maida)
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 teaspoon ginger-garlic paste
- Water (as required for batter)
- Oil for frying
How to Make Kurkuri Paneer Fingers
Start by preparing the paneer. Cut it into long, even finger-shaped pieces so they cook uniformly. In a mixing bowl, combine cornflour, rice flour, maida, spices, salt, and ginger-garlic paste. Slowly add water and whisk to form a thick, smooth batter that coats the paneer well. Heat oil in a deep pan or kadai. Dip each paneer piece into the batter, ensuring it is fully coated. Carefully drop them into hot oil and fry on medium flame. Turn occasionally so they become evenly golden and crisp from all sides.
Once they turn crispy and golden brown, remove them and place on absorbent paper to remove excess oil.
Serving Suggestions
Serve kurkuri paneer fingers hot with mint chutney, tamarind sauce, or spicy ketchup. You can also sprinkle a pinch of chaat masala on top for an extra tangy kick. They pair beautifully with evening tea or as a starter for parties.Tips for Perfect Crispiness
- Keep the batter thick so it sticks well to paneer
- Use rice flour for extra crunch
- Fry on medium heat to ensure crisp texture inside and out
- Serve immediately for best taste
Kurkuri paneer fingers are an easy, restaurant-style snack you can make at home in just a few minutes. With simple ingredients and bold flavors, they’re a perfect treat for sudden cravings or evening gatherings.
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