- Salt - 1/4 tsp
- Chilli powder - 1/2 tsp
- Garam masala powder- 1/2 tsp
- Lemon juice - 1 tsp
For batter:
- Bengal gram flour/besan - 1 cup
- Turmeric powder - 1 tsp
- Rice flour/Arisi maavu - 1 tbsp
- Salt as per taste
- Chilli powder - 11/2 tbsp
- Ginger garlic paste - 1 tbsp
- Kasuri methi - 1 tsp
- Oil for frying
Cut paneer into square pieces with 1/4 inch thickness.2.Marinate with salt ,chilli powder, garam masala and lemon juice.3.Let it sit for 10 minutes.4.In-between make batter by taking a bowl with Bengal gram flour.5.Add turmeric powder,chillipowder,kasuri methi, rice flour,ginger garlic paste with needed salt.6.Add water and stir well without lumps add a pinch of baking soda.7.Add water and bring it to desired consistency.8.It should the paneer pieces that’s the consistency.9.Heat oil in a kadai add dipped paneer pieces one at a time and fry at medium high flame.10.Take out when golden in a tissue.11.Serve hot with sczhewan chutney.
- Correct consistency for the batter is such that it coats the paneer.
- You can try any other vegetable instead of paneer.
- Oil should be hot enough but not too hot so that it cooks through.
- Spices are to our preference we can add more or less.
