Paneer 65 a popular restaurant style appetizer or starter perfect for parties and get together.
Paneer 65 recipe with step by step pictures and video. It is one of the most popular starters in restaurants.
I have tasted Paneer 65 in many restaurants as gugu loves it we order it often, when we dine out. Though he loves eating paneer 65 in any hotel, his most favorite is the one from Annapoorna. So my target was to achieve a recipe which was very close to it and yes I nailed it finally after few tries.
Paneer 65 is a dry crispy starter. In many hotels paneer 65 is misunderstood and a chinese version is served with soya and chill sauce. So we always end up adding a phrase ‘its crispy like pakoda’ while ordering paneer 65. As there is a semi gravy version of paneer 65 there is always this confusion, But what we like is the dry version of paneer 65 which I am sharing here.
About Paneer 65 recipe:
A very simple and quick method to make paneer 65 : To begin with first marinade paneer with spice powders and few other ingredients along with salt, Set it aside. Next prepare a batter along with maida, cornflour, salt, yogurt, lemon juice etc. Dip and coat each paneer piece into the batter, remove excess add it hot oil and deep fry until crisp. Fry curry leaves, green chillies and garnish with it while serving. Serve with onion rings and lemon wedges.
Variations:
- You can either deep fry or shallow fry in a tawa too.
- Baking or airfrying is another option. But as we make this only occassionally, I prefer deep frying method as it gives perfect crisp texture.
- You can either cube the paneer as shown here or cut into strips or even small triangles.
- You can use fresh or frozen paneer. I used fresh. If using frozen thaw it first, soak in hot water for few mins then proceed.
Serving and Storage:
- You can serve paneer 65 as a starter or appetizer.
- You can serve it s a side dish for pulao or fried rice too.
- Sprinkle a pinhch of chat masala powder while serving.
- If you do not want to use maida then replace with wheat flour. There is not much of visible and taste difference.
- Goes well with onion rings and lemon wedges.
- You can marinade paneer with spices and refrigerate a day ahead. But prepare the batter only when deep frying to get best perfect results.
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Paneer 65 recipe
Ingredients
For the marinade:
- 200 gms paneer
- 1 tsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- 1/4 tsp pepper powder
- 1 tsp lemon juice
- 1 tbsp curd
- salt to taste
For the batter:
- 3 tbsp maida
- 2 tbsp cornflour
- 1 tsp kashmiri red chilli powder
- a tiny pinch cooking soda
- salt to taste
- water as needed
For garnish:
- Curry leaves
- Green chillies
Instructions
- To begin with first to a mixing bowl add paneer along with ingredients listed under 'For marinade'.
- Mix until the spices are coated well.
- To another mixing bowl. add the ingredients listed under 'for the batter'.
- Mix this well first.
- Add water little by little to form a slightly thickish batter.
- Not too thick or not too thin.It should be thiner than idli batter consistency.
- Add few paneer pieces into the batter, few at a time.
- Coat it well using a fork. Remove excess batter.
- Add it to preheated oil.
- Do not turn over at once. Leave it for few seconds then turn over.
- If it sticks break it.
- Turn over and fry well.
- Fry until golden brown.
- Remove and add next batch.
- Repeat to finish. Finally add curry leaves and green chillies and fry until crisp.
- Garnish with it paneer 65. Enjoy!
- Crispy restaurant style Paneer 65 ready!
Video
Notes
- Make sure to mix spices well with paneer otherwise it will be bland.
- I usually separate while deep frying itself if it sticks to get perfect shaped pieces just like in restaurnts. But you can seperate later after frying too.
- Adding all the paneer and mixing with batter can easily break paneer. So I would suggest to add few at a time coat well then add to hot oil.
- You can adjust spice level according to your preference.
- For gluten free version you can use cornflour and riceflour(replace with maida).
- If the batter is too thin then it will not coat the paneer well, if its too thick it will not be crispy.So make sure to make the perfect consistency batter, add water accordingly.
- Do not skip cooking soda as it gives the perfect texture. Without soda paneer 65 will be slightly hard.
Step by step method to make Paneer 65 recipe:
1.To begin with first to a mixing bowl add paneer along with ingredients listed under ‘For marinade’.
2.Mix until the spices are coated well.
3.To another mixing bowl. add the ingredients listed under ‘for the batter’.
4.Mix this well first.
5.Add water little by little to form a slightly thickish batter.
6.Not too thick or not too thin.It should be thiner than idli batter consistency. 
7.Add few paneer pieces into the batter, few at a time.
8.Coat it well using a fork. Remove excess batter.
9.Add it to preheated oil.
10.Do not turn over at once. Leave it for few seconds then turn over.
11.If it sticks break it.
12.Turn over and fry well.
12.Fry until golden brown.
13.Remove and add next batch.
14.Repeat to finish. Finally add curry leaves and green chillies and fry until crisp.
15.Garnish with it paneer 65. Enjoy!
Crispy restaurant style Paneer 65 ready!
My tips while making paneer 65 recipe:
- Make sure to mix spices well with paneer otherwise it will be bland.
- I did not add any artificial colouring, instead used kashmiri chilli powder to get that beautiful orangish red colour.
- I usually separate while deep frying itself if it sticks to get perfect shaped pieces just like in restaurnts. But you can seperate later after frying too.
- Adding all the paneer and mixing with batter can easily break paneer. So I would suggest to add few at a time coat well then add to hot oil.
- You can adjust spice level according to your preference.
- For gluten free version you can use cornflour and riceflour(replace with maida).
- If the batter is too thin then it will not coat the paneer well, if its too thick it will not be crispy.So make sure to make the perfect consistency batter, add water accordingly.
- Do not skip cooking soda as it gives the perfect texture. Without soda paneer 65 will be slightly hard.
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