Paneer 65 Pakoras

Kravings.Blog's picture

Aug. 28, 2020

Paneer is crumbled and spiced, then formed into nuggets, then coated in a corn starch before deep frying and then coated with a classic 65 masala. It's crunchy from the outside and chewy from the inside!
Chicken 65 is an all time favorite in my house. I had a slab of Paneer that I forgot to use for a dinner party and decided to spice it up and turn it into this recipe which looks exactly like Chicken. I totally had my kids fooled, till they bit into it of course, but they enjoyed the chewy exterior and the soft interior. This recipe is a keeper!


For paneer:
Paneer 400 Gram
Salt To Taste
Crushed pepper 1/2 Teaspoon
Turmeric 1/2 Teaspoon
Red chilli powder 1/2 Teaspoon
Chopped curry leaves 1 Teaspoon
Finely chopped ginger and garlic 1 Teaspoon
Corn starch 4 Tablespoon
Water 2 Tablespoon
Slurry 1 Cup (16 tbs)
For masala:
Finely diced onion 1 Cup (16 tbs)
Sliced chilies 1 Tablespoon (diagonally)
Curry leaves 1/2 Cup (8 tbs)
Chilli powder 1 Teaspoon
Turmeric 1/2 Teaspoon
Cumin powder 1 Teaspoon
Ginger garlic paste 2 Tablespoon
Sambal oelek chili paste 2 Tablespoon
Salt To Taste
Pepper To Taste
Red food coloring 1 Pinch (mixed in a few drops of Water)



1. Cut the paneer into small cubes and mash the paneer.

2. Add salt to taste, pepper, turmeric, chilli powder, curry leaves, green chillies, ginger and garlic and the corn starch.

3. Add the water and form this into irregular nugget shapes.

4. Dip this in the cornstarch slurry and deep fry it and then drain on kitchen towel.

5. Prepare the masala by sautéing the onion and chilli in hot oil.

6. Add the curry leaves, chilli, turmeric and cumin powder and the ginger and garlic paste.

7. Add the chilli garlic paste and salt and pepper.

8. Add the food colouring and finally the paneer and allow it to get coated in the masala.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4