Paneer Crispy चिल्ली पनीर क्रिस्पी रेस्टोरेंट जैसा Chinese Chilli Paneer Starter

For Marination

• In a bowl, add paneer, salt to taste, ginger garlic paste, toasted sesame seeds, degi red chili powder and mix everything well.
• Add corn flour or arrowroot powder and mix it well and keep it aside for further use.

For Batter

• In a bowl, add cornstarch, refined flour, baking soda, salt, water and mix everything well.
• Make sure there’s no lumps, keep aside for further use.

For Frying

• Heat oil in a kadai on medium flame, once the oil is medium hot.
• Dip the first marinated paneer into the batter and coat it well.
• Dip into the hot oil and fry on medium to low flame.
• Remove in an absorbent paper and keep it aside for further use.
• Fry them again so that it turns evenly crisp and golden in color.
• Drain them in an absorbent paper to remove excess oil.
• Drizzle the remaining batter into the hot oil and deep fry on medium flame until golden in color and crisp.
• Remove in an absorbent paper and keep it aside for further use.

For Paste

• In a mortar pestle, add ginger, garlic and and make a rough paste of it and keep aside for further use.

For Sauce

• In a deep kadai or wok, add oil, prepared ginger garlic paste and saute well.
• Add toasted sesame seeds, schezwan sauce, dry red chillies and mix it well.
• Add little water, tomato ketchup, red chilli sauce, soy sauce and water mix everything well on medium flame.
• Add sugar, salt to taste, fried paneer and toss everything well.
• Finish it with toasted sesame seeds, spring onion.
• Garnish with tempura trimming and serve hot.

For Tempering

• Heat oil in a wok, add garlic, green chilli and saute it well.
• Add fried paneer, tender coriander stem, degi red chilli and toss everything well.
• Garnish with spring onion and serve hot.