Crispy Paneer Kurkure by The Foodie Guy

Ingredients

• 400g paneer, cut into thick fingers
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1 tsp chaat masala
• 2 cup cornflakes, crushed
• 1/2 cup water
• 500ml vegetable oil (for frying)
• 1/2 tsp salt

Instructions

1. Whisk together flour, cornstarch, ginger-garlic paste, chili powder, garam masala, salt, and water in a bowl to create a smooth, thick batter over medium heat until heated through, about 5 min.
2. Dip each paneer finger into the batter, ensuring it is evenly coated on all sides until ready to serve.
3. Roll the battered paneer finger in the crushed cornflakes, pressing gently to ensure the flakes adhere well until ready to serve.
4. Heat oil in a deep pan to 180°C (350°F).
5. Fry the paneer fingers in batches for 3-4 minutes, turning occasionally, until the crust is golden and crispy.
6. Remove with a slotted spoon and drain on paper towels before sprinkling with extra chaat masala over medium heat until heated through, about 5 min.