Karara Paneer – A spicy cottacge cheese starter
An easy recipe of Achhari paneer with an innovative papad covering that makes the outer crisp while the inside remains soft.
Servings Prep Time
24number 10minutes
Cook Time Passive Time
20minutes 60minutes
Servings Prep Time
24number 10minutes
Cook Time Passive Time
20minutes 60minutes
Ingredients
Achaar Masala
Instructions
  1. Pulse the spices in the mixer-grinder to get a coarse mix for the pickle. Use 1 tablespoon of this mix for marinating the paneer.
  2. Wash and pat dry the Paneer. Cut the Paneer into 1/2″ thick and 2″ long cuboid. 500 gram paneer will yield approx 24 pieces
  3. Marinate paneer with a tablespoon of pickle mix, juice of half a lemon, salt if required. Add salt only if required, as pickle mix may already have salt. If you are using pickle spices from the pickle at home , take out the spices settled at the bottom of bottle, drain out oil as much as possible. Keep the paneer marinated for an hour.
  4. In the mean time spread the papad on a news paper and keep them under a fan for 45 minutes to an hour, or till the papad is dry.
  5. Pulse the papad in a mixer-grinder and make a coarse powder.
  6. Heat the oil for frying.
  7. Make a thick paste of cornflour and water and add a pinch of salt.
  8. Dip the marinated Paneer in cornflour paste and roll it in the papad powder
  9. Put 5-6 pieces for frying at a time. Fry till golden brown.
  10. Serve with mint chutney
Recipe Notes

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