Crispy Thread Paneer Threaded Paneer My Food Story

on Sep 02, 2021, Updated Jul 03, 2024 We love deep fried and crispy around here. There’s always room for some appetizers and snacks that produce a loud crunch when you bite into them. Like the veg cutlets and samosas I shared last week. You can hear the crunch from a mile away! Exactly what this recipe for thread paneer has in common with them. When we were testing this, nobody in the office had even heard of this. And if you haven’t either, then it’s time to change that because I promise you this recipe is going to leave you pleasantly surprised!

How to make Thread Paneer + Ingredients

Thread Paneer is incredibly easy to make. You need good quality paneer (if it’s old paneer or too tough, the appetizer isn’t going to taste very good overall), some noodles and a few simple ingredients for the marinade.

Paneer: Good quality firm paneer is what you’ll need. I recommend making fresh paneer at home for the best results. Noodles: You can use any noodles you have on hand except rice noodles which will behave differently when deep fried and will puff up way too much. Cook the noodles just till they soften – in this case I cooked them for about 90 seconds – enough to soften them and make them easier to handle while assembling, because we will be deep frying them later

Marinade: The marinade is a quick and simple marinade thats spicy, sweet and salty. It becomes the flavour base for threaded paneer. Without this, the appetizer would be too plain Cornflour: The cornflour in this case is essential to help the marinade stay on the paneer while deep frying. It acts as a barrier between the oil and the marinade, keeps the paneer crisp from the outside and also helps the noodles stick to the paneer.

Assembling Threaded Paneer

Step by Step

This is a really fun appetizer to serve at a party or to make for kids. These look amazing and taste even better – there is no one who can resist biting into crunchy noodles wrapped around soft paneer.