Paneer 65

Paneer 65 is a popular restaurant style titbit or starter perfect for parties and get together. Paneer 65 is made by marinating paneer, dipping them in flour thrash and then deep frying it. Paneer 65 recipe with step by step pictures and video for easy reference.

Paneer 65 is one of the most popular starters in restaurants as it is loved by all. I have recreate d restaurant style paneer 65 however this recipe uses no fancy ingredients hence it is a simple home style easy paneer 65 recipe. Do try and enjoy!

About Paneer 65

Paneer 65 is a dry starter or titbit perfect for parties. In many hotels paneer 65 is misunderstood and a chinese version is served with soya and nippy sauce. So we unchangingly end up subtracting a phrase ‘its crispy like pakoda’ while ordering paneer 65. As there is a semi gravy version of paneer 65 there is unchangingly this confusion, But what we like is the dry crispy version of paneer 65 which I am sharing here.

Paneer 65 can be either deep fried or shallow fried or baked or plane airfried. Paneer 65 can be had as a starter or appetizer. When I make it at home I make it often as a starter or plane sidedish for lunch.

I have tasted Paneer 65 in many restaurants as gugu loves it we order it often, when we dine out. Though he loves eating paneer 65 in any hotel, his most favorite is the one from Annapoorna. So my target was to unzip a recipe which was very tropical to it and yes I nailed it finally without few trials and yes only without I was completely satisfied with the results I am posting it here..

Paneer 65 Ingredients

Paneer : Use fresh soft paneer for weightier results. If the paneer is weather-beaten and is deep fried paneer will wilt rubbery.
Spices : Spice powders like red chilli powder, garam masala powder and pepper powder are used here.Instead of subtracting colour you can add kashmiri red chilli powder to get that lulu look.
Flour : Maida and cornflour are used as tightness agent. I have replaced maida with wheat flour too and it works well. Though you won’t get that perfect hotel taste, it will still taste good only.

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Paneer 65

Paneer 65 is a popular restaurant style titbit or starter perfect for parties and get together. Paneer 65 is made by marinating paneer, dipping them in flour thrash and then deep frying it.

Course Appetizer, Snack

Cuisine Indian

Keyword 30 mins recipes, easy paneer recipes, how to make paneer 65, indian paneer recipes, paneer 65, paneer 65 recipe, paneer dishes, paneer recipes, restaurant style paneer 65, restaurant style recipes, starter

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings people

Calories 255kcal

Author Sharmilee J

Ingredients

For the marinade:

200 gms paneer
1 tsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/4 tsp pepper powder
1 tsp lemon juice
1 tbsp curd
salt to taste

For the batter:

3 tbsp maida
2 tbsp cornflour
1 tsp kashmiri red chilli powder
a tiny pinch cooking soda
salt to taste
water as needed

For garnish:

curry leaves
green chillies

Instructions

To uncork with first to a mixing trencher add paneer withal with ingredients listed under 'For marinade'.
Mix until the spices are coated well.
To flipside mixing bowl. add the ingredients listed under 'for the batter'. Mix this well first.
Add water little by little to form a slightly thickish batter. Not too thick or not too thin. It should be thinner than idli thrash consistency.
Add few paneer pieces into the batter, few at a time.
Coat it well using a fork. Remove glut batter. Add it to preheated oil.
Do not turn over at once. Leave it for few seconds then turn over. If it sticks unravel it.
Turn over and fry well. Fry until golden brown.
Remove and add next batch. Repeat to finish.
Finally add curry leaves and untried chillies and fry until crisp.
Crispy restaurant style Paneer 65 ready! Enjoy!

Video

Notes

Make sure to mix spices well with paneer otherwise it will be bland.
I usually separate while deep frying itself if it sticks to get perfect shaped pieces just like in restaurnts. But you can seperate later without frying too.
Adding all the paneer and mixing with thrash can hands unravel paneer. So I would suggest to add few at a time stratify well then add to hot oil.
You can retread spice level equal to your preference.
For gluten self-ruling version you can use cornflour and riceflour(replace with maida).
If the thrash is too thin then it will not stratify the paneer well, if its too thick it will not be crispy.So make sure to make the perfect consistency batter, add water accordingly.
Do not skip cooking soda as it gives the perfect texture. Without soda paneer 65 will be slightly hard.

Nutrition

How to make Paneer 65

Marinating paneer

1.To uncork with first to a mixing trencher add paneer withal with ingredients listed under ‘For marinade’.

2.Mix until the spices are coated well.

Preparing flour batter

3.To flipside mixing trencher – add the ingredients listed under ‘for the batter’.

4.Mix this well first.

5.Add water little by little to form a slightly thickish batter.

6.Not too thick or not too thin.It should be thiner than idli thrash consistency.

Coating paneer with batter

7.Add few paneer pieces into the batter, few at a time.

8.Coat it well using a fork. Remove glut batter.

Frying paneer

9.Add it to preheated oil.

10.Do not turn over at once. Leave it for few seconds then turn over.

11.If it sticks unravel it.

12.Turn over and fry well.

13.Fry until golden brown.

Paneer 65 ready!

14.Remove and add next batch.

15.Repeat to finish. Finally add curry leaves and untried chillies and fry until crisp.

16.Garnish with it paneer 65. Enjoy!

Crispy restaurant style Paneer 65 ready!

Expert Tips

Make sure to mix spices well with paneer otherwise it will be bland.
I did not add any strained colouring, instead used kashmiri chilli powder to get that trappy orangish red colour.
I usually separate while deep frying itself if it sticks to get perfect shaped pieces just like in restaurnts. But you can seperate later without frying too.
Adding all the paneer and mixing with thrash can hands unravel paneer. So I would suggest to add few at a time stratify well then add to hot oil.
You can retread spice level equal to your preference.
For gluten self-ruling version you can use cornflour and riceflour(replace with maida).
If the thrash is too thin then it will not stratify the paneer well, if its too thick it will not be crispy.So make sure to make the perfect consistency batter, add water accordingly.
Do not skip cooking soda as it gives the perfect texture. Without soda paneer 65 will be slightly hard.

Variations

You can either deep fry or shallow fry in a tawa too.
Baking or airfrying is flipside option. But as we make this only occassionally, I prefer deep frying method as it gives perfect well-done texture.
You can either cube the paneer as shown here or cut into strips or plane small triangles.
You can use fresh or frozen paneer. I used fresh. If using frozen thaw it first, soak in hot water for few mins then proceed.

Serving and Storage

You can serve paneer 65 as a starter or appetizer.
You can serve it s a side dish for pulao or fried rice too.
Sprinkle a pinhch of yack masala powder while serving.
If you do not want to use maida then replace with wheat flour. There is not much of visible and taste difference.
Goes well with onion rings and lemon wedges.
You can marinade paneer with spices and refrigerate a day ahead. But prepare the thrash only when deep frying to get weightier perfect results.

FAQ’s

1.What is Paneer 65?

Paneer 65 is a dry crispy starter or titbit made by marinating paneer in flour and spices thrash then deep frying it until crispy and golden.

2.How to make Paneer 65?

To uncork with first marinade paneer with spice powders and few other ingredients withal with salt, Set it aside. Next prepare a thrash withal with maida, cornflour, salt, yogurt, lemon juice etc. Dip and stratify each paneer piece into the batter, remove glut add it hot oil and deep fry until crisp. Fry curry leaves, untried chillies and garnish with it while serving. Serve with onion rings and lemon wedges.

3.Is paneer 65 and paneer fry the same?

More or less same. The main difference between paneer 65 and paneer fry is the thrash ingredients. Paneer fry does not use any flour whereas paneer 65 uses maida and cornflour.

4.My Paneer 65 is not crispy. Why?

Even without using the word-for-word measures in this recipe if its not well-done the main reason might be frying in low flame or the oil temperature isn’t right. Oil temperature should be hot that when paneer is widow it should rise up immediately and while frying the flame should be in medium. Also if the oil is smoking hot, it may shrivel the paneer.So alimony maintaining the oil temperature.