Crispy, batter-fried paneer tossed through a sticky garlic-chilli sauce with peppers and onion — the Indo-Chinese starter that disappears first at any party.

Chilli Paneer Bites

Crispy, batter-fried paneer tossed through a sticky garlic-chilli sauce with peppers and onion — the Indo-Chinese starter that disappears first at any party.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizer

Cuisine: Indo-Chinese

Ingredients Equipment Method Notes

Ingredients

For the paneer

400 g paneer, cut into 1-inch cubes
3 tbsp cornflour
2 tbsp all-purpose flour
1 tsp black pepper, freshly ground
0.5 tsp salt
3 tbsp water, as needed for the batter
Oil, for shallow-frying

For the sauce

2 tbsp oil
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
2 green chillies, slit
1 onion, cut into petals
1 green bell pepper, cubed
2 tbsp soy sauce
1 tbsp red chilli sauce
1 tsp rice vinegar
1 tsp sugar
2 spring onions, sliced, for garnish

Equipment

1 Wok or large skillet
2 Mixing Bowl
1 Tongs

Method

Whisk the cornflour, flour, pepper, salt and water into a thick, clingy batter. Coat the paneer cubes evenly.
Shallow-fry the coated paneer in batches over medium-high heat until golden and crisp on all sides, about 4-5 minutes per batch. Drain on paper towels.
In the same pan, heat the 2 tbsp oil and stir-fry garlic, ginger and green chillies for 30 seconds until fragrant.
Add the onion and bell pepper and stir-fry on high heat for 2 minutes, keeping them crunchy.
Stir in soy sauce, chilli sauce, vinegar and sugar, then toss in the fried paneer and coat well in the sauce for 1-2 minutes.
Garnish with spring onions and serve immediately while the paneer is still crisp.