Deep-fried and crispy are our favorite foods. There are always options for appetizers or snacks that make a loud crunch as you bite into them. Last week’s veg cutlets, samosas, and veggie samosas were just two examples. The crunch can be heard from miles away. This is exactly what the thread paneer recipe has in the joint.
This was new to me when I tested it. It’s probably a Bombay thing. Bombay has many gems. This is undoubtedly one of them!
How to make thread paneer and the ingredients
It is straightforward to make thread paneer. It is essential to use good quality paneer. The appetizer will only taste good if it’s tight enough and old. It would be best if you also had noodles and some simple marinades.
- Paneer You will need good quality firm paneer. In this instance, I would not recommend malai paneer.
- Noodles Any noodles are fine, except for rice noodles. Rice noodles will behave differently when deep-fried and puffing up too much. The Chinese Hand Cut Hakka noodles from Ban Mein are my favorite (affiliate hyperlink). The noodles are perfect for rolling because they are thin and slightly flat. It would be best if you cooked the noodles until they were soft – I used this time to cook them for 90 seconds. This will allow them to soften and be easier to handle when assembling them.
- Marinade This is a quick, simple marinade that’s sweet, spicy, and salty. It is the base flavor for threaded paper. This makes the appetizer too bland without it.
- Cornflour This cornflour is necessary to ensure that the marinade stays on the paneer when deep-frying. It acts as a barrier between oil and marinade and keeps the paneer crispy from the outside. Also, it helps the noodles stick to each other.
Assembling threaded paneer
- Dredge: Lightly coat each paneer with cornflour and tap it gently after dredging. This will help to remove excess cornflour.
- Lay Noodles Lay small amounts of noodles like a strip at the workstation
- Place Paneer Place paneer: Place the paneer cut perpendicularly at the middle of each noodle strip to the side.
- Roll: Cut the paneer pieces as you wrap the noodles around them
- Leave aside: Repeat the steps with all paneer pieces and place them on a plate.
Step by step
- Slice Paneer: Slice paneer into long, thin strips about 1/2 inch thick
- Marinate: Let the paneer marinate for about 10-15 minutes
- Cook noodles: While they are being cooked, heat them for approximately 90-120 seconds. This will soften them enough to be manageable, but not to cook them thoroughly. The brand of noodles you choose will determine how long it takes to cook them.
- Assemble
- Deep Fry: Deep Fry the Thread Paneer in Hot Oil, a few at a time, until golden brown on all sides
- Serve Hot with Your Choice of Sauce – I love these with Sweet Thai Chilli.
This appetizer is great to serve at parties or make for children. These are impressive looking and delicious.
Instructions
Paneer Marinade
- As shown in the video, cut the paneer into eight cuboids. In a small bowl, combine the Kashmiri red chili powder, ginger garlic paste, and tomato ketchup.
- Cover the paneer with the mixture and make sure it is well covered. Set aside for about 10-15 minutes.
Noodles
- Bring water, oil, and salt to a pot. Let it boil on high heat. Add the dried noodles to the boiling water and let it simmer for about 1.5-2 minutes. This time will vary depending on which noodles you use. Cook the noodles until they are soft enough to be handled, but only partially.
- Drain the noodles once they are cooked. To prevent any further cooking, run it under cold water. Drain all excess water. Add a tablespoon of oil to the mixture.
