Paneer 65 Dry Fry is an easy, homemade South Indian snack that combines crispy paneer cubes with bold spices and garnished with aromatic curry leaves. This simple and delicious paneer snack is usually deep fried and is perfect for parties, festive gatherings, or even as a quick evening treat.
The dry paneer 65 is known for its irresistible crunch on the outside and creamy texture inside, making it a favourite among people of all age groups. Try my Air Fryer Paneer Naan Pizza if you are looking for a new and interesting recipe.
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Whether you’re hosting friends or simply craving something spicy, Paneer 65 Dry Fry is a versatile dish that can be served as an appetizer or paired with drinks. With its vibrant colour, aromatic spices, and crunchy garnish of curry leaves, Paneer 65 is not just a treat for the taste buds but also a feast for the eyes.
With minimal ingredients and straightforward steps, you can recreate this restaurant-style delicacy in your own kitchen.
Why you will love making this Crispy Paneer 65 ?
Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy schedules.
Crispy Texture: The batter ensures a crackly exterior while keeping the paneer soft inside.
Customizable Spice Levels: Adjust the heat to suit your taste preferences.
Perfect for Parties: A crowd-pleaser that pairs well with chutneys or dips.
How to make Paneer 65 Dry Fry at home?
In a bowl, add maida, corn flour, ginger garlic paste, turmeric powder, pepper powder, garam masala powder, coriander powder, cumin powder, Kashmiri chilli powder, chilli powder, lemon juice, yogurt, and salt. Mix them well.
Gradually add water to make a smooth batter without any lumps. The batter should be neither too thin or too thick. Add paneer cubes to the batter and coat the paneer cubes well on all sides. Do this gently without breaking the paneer.
Let it sit for at least 15 minutes to absorb flavours.
Heat oil in a pan and deep fry the paneer pieces until golden brown. Remove excess oil by placing the fried paneer on paper towels.
In the same oil, fry the curry leaves and add them to the paneer 65.
Plate the crispy paneer starter with onion rings and lemon wedges for garnish. Serve with some mint coriander chutney or tomato ketchup on the side.
Tips & Suggestions
Ensure the oil is hot enough before frying; lukewarm oil will make the batter soggy.
For a healthier version, opt for shallow frying or air frying instead of deep frying.
Use fresh paneer for best results; store-bought paneer may need soaking in warm water to soften.
Serving Suggestions
Serve Paneer 65 Dry Fry as an appetizer with mint chutney or tomato ketchup.
Pair it with chilled beverages like lemonade or mocktails during parties. I love serving it with some watermelon mint lemonade, especially during the summer season.
Use it as a filling in wraps or sandwiches for a creative twist.
Frequently asked questions
Yes! You can shallow fry or air fry the paneer cubes as an alternative while still achieving crispiness.
Serve immediately after frying to retain crispiness. If preparing ahead of time, reheat in an oven or air fryer before serving.
Paneer Fry doesn’t use batter coating like Paneer 65 does; it’s typically stir-fried with spices directly
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Recipe Card
How to make Crispy Paneer 65 Dry
Ingredients
- 200 grams Paneer
- 3 tablespoon Maida
- 2 tablespoon Corn Flour
- Salt as needed
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Red Chilli Powder
- ⅛ teaspoon Pepper Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- Ginger Garlic Paste
- 1 tablespoon Thick Yogurt / Curd
- 1 teaspoon Lemon Juice
- Water as needed
- Oil for frying
- Curry Leaves to garnish
Instructions
- In a bowl, add maida, corn flour, ginger garlic paste, turmeric powder, pepper powder, garam masala powder, coriander powder, cumin powder, Kashmiri chilli powder, chilli powder, lemon juice, yogurt, and salt. Mix them well.
- Gradually add water to make a smooth batter without any lumps. The batter should be neither too thin or too thick.
- Add paneer cubes to the batter and coat the paneer cubes well on all sides. Do this gently without breaking the paneer.
- Let it sit for at least 15 minutes to absorb flavours.
- Heat oil in a pan and deep fry the paneer pieces until golden brown. Remove excess oil by placing the fried paneer on paper towels.
- In the same oil, fry the curry leaves and add them to the paneer 65.
- Plate the crispy paneer with onion rings and lemon wedges for garnish. Serve with some mint coriander chutney or tomato ketchup on the side.
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