Paneer Fingers

When ever I think about Paneer Fingers, I am reminded of this small fast food place in Chennai called ‘Dilli Haat’. (This has no connection to the Dilli Haat in Delhi).

When I lived (for one year) in Chennai with my kids in 2002, we used to frequent this place often.
 They closed it in 2003, after we left...

For people who know Chennai, it used to be inside the mall where Adyar Bakery is there on Luz Church Road, right next to Tulsi Silks. That was the one place where my kids would not get sick after eating Paneer in India. Anyways, after they closed I kept trying to make it myself at home, but still would not completely match the taste of theirs.
The Paneer fingers you get there will be crisp with a subtle taste of garlic and crispy on the outside and soft on the inside.
This post is a result of me trying to make the perfect Paneer finger and I   succeeded.My kids also approved this…..

You will need

Paneer (standard packet, you get in Indian Stores)

Ginger 1 inch Piece

Green Chili 2 (more if your kids like it spicier)

Garlic 4 cloves

Yogurt – 2 tablespoons

All Purpose flour – 3 Tablespoon

Turmeric Powder – 1/2 Teaspoon

Chili Powder – 1 Teaspoon

Salt – as needed

Method

1. Cut paneer in to desired shape for soaking in the marinade
2. Grind the Green Chili, Garlic and Ginger to a smooth paste, to this add the yogurt and chili powder, salt and Turmeric powder, grind again.
3. Add the All purpose flour to this and grind again, and pour in a flat dish so all paneer can get soaked well.
4. Soak for half an Hour.

1. Heat oil in a Kadai (a thick bottomed iron pan) on Medium flame.
2. once the oil is hot, (test it by dropping a small piece of paneer, in to it, it should be a nice rich golden brown color, if it blackens the pil is too hot, reduce fire.)
3. one by one, roll the paneer in Ground Panko Breadcrumbs and then drop in oil and fry to a golden brown color.
4. Serve with Ketchup or Hot and Sweet Sauce… 

The first one was made with regular panko, it tasted good but still did not look like it, but then my husband ground the bread crumbs and it tasted and looked exactly like the one we used to get in Dilli Haat... !!

The only downside to this dish, is it gets over, before you bring it to the table.   :)