Threaded Paneer Rolls ( Paneer Snacks )
by Tarla Dalal
threaded paneer recipe | crispy thread paneer | threaded paneer rolls | with 25 amazing images.
threaded paneer is a type of Indo Chinese starter or a snack recipe. A deep-fried crispy snack that fits well into any menu! Learn how to make threaded paneer recipe | crispy thread paneer | threaded paneer rolls |
Paneer pieces are marinated in a spicy mixture, wrapped in thinly sliced spring roll sheets and then deep fried till crispy. Looks complicated, but these threaded paneer rolls are so easy to make. You can also use boiled noodles swirled around the marinated paneer instead of spring roll sheets.
crispy thread paneer is a popular appetizer that's a must try when you are ordering or eating Indo- Chinese. Add glitz to your party by serving these hot crispy thread paneer with barbeque sauce or sweet chilli garlic sauce.
Tips to make threaded paneer: 1. Make sure the oil is hot before adding the paneer strips. If the oil is not hot enough, the paneer will not cook evenly. 2. Do not overcrowd the pan when frying the paneer strips. This will lower the temperature of the oil. 3. Drain the paneer strips on paper towels to remove excess oil. This will help the paneer stay crispy.
Enjoy threaded paneer recipe | crispy thread paneer | threaded paneer rolls | with detailed step by step images.
Threaded Paneer Rolls ( Paneer Snacks ) recipe - How to make Threaded Paneer Rolls ( Paneer Snacks )
Preparation Time: Cooking Time: Total Time:
Makes 8 pieces
For Threaded Paneer
8 thick paneer (cottage cheese) strips
20 spring roll sheets
oil for deep frying
spring onions for garnish
To Be Mixed Into Batter
2 tbsp cornflour
1 tbsp plain flour (maida)
1 tbsp ginger-garlic (adrak-lehsun) paste
2 tbsp schezwan chutney
2 tbsp red chilli sauce
1 tsp soy sauce
salt and freshly ground black pepper (kalimirch) to taste
For threaded paneer
- For threaded paneer
- To make {span class="bold1"}threaded paneer{/span}, place all the spring roll sheets on a clean, dry surface.
- Make a swiss roll and thinly cut the spring roll sheets. Separate each thread and keep aside.
- Dip each paneer strip in the prepared batter, then coat it well into thinly sliced spring roll sheets.
- Repeat step 3 to coat remaining paneer strips.
- Heat oil in a deep pan, deep fry few strips at a time and gently flip the sides using a tong to deep fry till golden brown in colour.
- Drain on an absorbent paper. Repeat steps 5 and 6 to fry remaining paneer strips.
- Serve {span class="bold1"}threaded paneer{/span} hot with sweet chili garlic sauce.
threaded paneer video
like threaded paneer recipe
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Threaded paneer recipe | crispy thread paneer | threaded paneer rolls | then do try other paneer starters also:
- paneer parcels recipe | paneer parcel deep fried starter | deep fried paneer pastry |
- paneer rolls | paneer kurkure | paneer potato cheese rolls | deep fried paneer rolls | Indian cottage cheese roll snack |
what is threaded paneer made of?
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See the below image of list of ingredients for making threaded paneer.
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how to make batter 1. In a deep bowl. Add 2 tbsp schezwan chutney.
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Add 2 tbsp red chilli sauce.
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Add 1 tsp soy sauce.
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Add 1 tbsp ginger (adrak) garlic (lehsun) paste.
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Add 2 tbsp cornflour.
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Add 1 tbsp plain flour.
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Add freshly ground black pepper (kalimirch) to taste.
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Add salt to taste.
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Mix well.
how to make threaded paneer
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To make threaded paneer, place all the spring roll sheets on a clean, dry surface.
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Make a swiss roll.
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Thinly cut the spring roll sheets.
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Separate each thread and keep aside in a deep bowl.
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Dip each paneer strip in the prepared batter.
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Then coat it well into thinly sliced spring roll sheets.
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Repeat steps to coat remaining paneer strips.
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Heat oil in a deep pan, deep fry few strips at a time.
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Gently flip the sides using a tong to deep fry till golden brown in colour.
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Drain on an absorbent paper.
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Repeat steps to fry remaining paneer strips.
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Serve threaded paneer hot with sweet chili garlic sauce.
pro tips to make threaded paneer
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Make sure the oil is hot before adding the paneer strips. If the oil is not hot enough, the paneer will not cook evenly.
-
Do not overcrowd the pan when frying the paneer strips. This will lower the temperature of the oil.
-
Drain the paneer strips on paper towels to remove excess oil. This will help the paneer stay crispy.
| Energy | 133 cal |
| Protein | 2.5 g |
| Carbohydrates | 17.1 g |
| Fiber | 0.4 g |
| Fat | 6.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 49.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 0 mg |
| Folic Acid | 8.9 mcg |
| Calcium | 9.8 mg |
| Iron | 0.8 mg |
| Magnesium | 14.3 mg |
| Phosphorus | 31.2 mg |
| Sodium | 185.8 mg |
| Potassium | 37.1 mg |
| Zinc | 0.2 mg |