Go Back
Chilli Paneer Bites

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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
 

  1. Whisk the cornflour, flour, pepper, salt and water into a thick, clingy batter. Coat the paneer cubes evenly.
  2. 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.
  3. In the same pan, heat the 2 tbsp oil and stir-fry garlic, ginger and green chillies for 30 seconds until fragrant.
  4. Add the onion and bell pepper and stir-fry on high heat for 2 minutes, keeping them crunchy.
  5. 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.
  6. Garnish with spring onions and serve immediately while the paneer is still crisp.

Notes

For extra crunch, fry the paneer twice — once to set the coating, then again just before tossing in the sauce.