Ingredients:
- 1/2 kg paneer (Indian cottage cheese), cut into small cubes/rectangles/strips
- 1-1/2 cups cooked rice
- 1/2 tsp Soda bicarb
- 1 cup besan (Bengal gram flour)
- 2 tbsp ginger-garlic paste
- 1 tsp white sesame seeds (Til)
- 1-1/2 tsp poppy seeds (khus-khus)
- 1 tsp red chili powder
- 1/2 tsp ground black pepper
- 1/2 tsp chili paste
- 2 tsp buttermilk
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- Fresh coriander leaves, finely chopped
- 2 tbsp green spring onions, finely chopped
- Salt to taste
- Oil to deep fry
How to make Paneer Rice Fingers:
- Take a big bowl and combine cooked rice, besan, buttermilk, salt, and soda bicarb.
- Gradually add water and make a smooth batter.
- Make sure, the batter should be lumps free.
- Keep this batter aside for 2 hours to set.
- After keeping the batter for 2 hours, mix the remaining ingredients except paneer.
- Heat a good amount of oil in a frying pan.
- Now smear or dip the strips of paneer one by one into the prepared batter.
- Coat from all sides and drop into hot oil.
- Fry one medium-high flame, till the paneer strips turn crispy and crunchy.
- Drain on oil-absorbent paper and serve immediately with green chutney and tomato sauce.
