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Khasta Paneer, step by step on video
See how to slit and stuff the paneer cubes with schezwan sauce, the batter consistency, and how to coat them in the bread crumb and papad mix.
5:15 · Recipe video · Cooking with Siddhi
Khasta Paneer is a quick and easy paneer starter that is spicy yet irresistibly delicious. Paneer cubes are slit and stuffed with schezwan sauce, dipped in a spiced batter, coated in bread crumbs and crushed roasted papad, and deep fried until light golden.
Paneer is my go-to whenever I want to make something quickly for guests, and these are perfect for a Diwali party. The papad gives the coating its extra crunch.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love khasta paneer
- A surprise inside: every cube hides a spicy schezwan filling.
- Extra crunchy coat: bread crumbs mixed with roasted, crumbled papad.
- Quick for guests: a fast paneer starter for parties and festivals.
- Spicy and tangy: schezwan sauce, red chilli and ginger-garlic-chilli paste.
Ingredient notes
- Paneer: 250 g, cut into small cubes. Make a vertical slit in each cube, keeping it joined at the bottom.
- Schezwan sauce: 2 tbsp, filled into the slit in each cube.
- Batter: all-purpose flour and corn flour with red chilli powder, salt and ginger-garlic-chilli paste, mixed with water to a smooth, medium consistency.
- Coating: bread crumbs mixed with roasted, crumbled papad.
Khasta Paneer Recipe
Paneer cubes stuffed with schezwan sauce, dipped in a spiced batter, coated in bread crumbs and crushed roasted papad and deep fried until light golden. A quick party starter.
Ingredients
- 250 g paneer (cottage cheese)
- 2 tbsp schezwan sauce
- 3 tbsp all-purpose flour (maida)
- 1 tbsp corn flour
- 1 tsp red chilli powder
- 1 tsp ginger, garlic and chilli paste
- Salt to taste
- Water for the batter
- Bread crumbs, for coating
- Roasted papad, crumbled, for coating
- Oil for deep frying
Instructions
- Make the batter base. In a small bowl, add the all-purpose flour, corn flour, red chilli powder, salt to taste and ginger-garlic-chilli paste. Mix well.
- Add water. Add water as needed to make a smooth batter of medium consistency.
- Stuff the paneer. Place the paneer on a plate and cut it into small cubes. Make a vertical cut in each cube, keeping it joined at the bottom, and fill it with schezwan sauce. Repeat with all the paneer cubes.
- Heat the oil. Heat oil in a pan.
- Mix the coating. Meanwhile, mix the bread crumbs and crumbled papad together.
- Dip in batter. Coat the schezwan-filled paneer cubes in the batter.
- Coat. Next, roll the coated cubes in the bread crumb and crumbled papad mixture.
- Fry. Add the coated paneer to the hot oil and fry until light golden.
- Serve. Serve with tomato ketchup or homemade green chutney.
Recipe by Siddhi Panchal.
Tips for perfect khasta paneer
- Keep each paneer cube joined at the bottom when you slit it, so the schezwan sauce stays inside.
- Make the batter smooth and of medium consistency so it coats the paneer evenly.
- Mix the bread crumbs and crumbled roasted papad well before coating, for an even crunch.
- Fry only until light golden.
What to serve with Khasta Paneer
Serve khasta paneer hot with tomato ketchup or homemade green chutney. For a party platter, add my Paneer Fingers, Chinese Pakoda and Papad Potato Rolls.
Khasta Paneer FAQs
What is khasta paneer?
Khasta paneer is a crispy paneer starter. The paneer cubes are stuffed with schezwan sauce, dipped in batter, coated in bread crumbs and crushed roasted papad, and deep fried.
How do I stuff paneer cubes?
Make a vertical cut in each cube, keeping it joined at the bottom, and fill the slit with schezwan sauce.
What gives khasta paneer its crunch?
The coating of bread crumbs mixed with roasted, crumbled papad.
What consistency should the batter be?
Smooth and of medium consistency. Add water as needed.
What do I serve with khasta paneer?
Serve it with tomato ketchup or homemade green chutney.
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