Makai Poha Crusted Paneer

Makai Poha Crusted Paneer with Makai Poha

A crunchy Indian-fusion snack inspired by cornflake-crusted paneer. Gopi Makai Poha is fried until crispy, crushed and used as a golden coating for spiced paneer.

Ingredients

• 250 g paneer, cut into thick strips
• 1 cup Gopi Makai Poha
• 1/2 cup all-purpose flour
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp black pepper powder
• 1/2 tsp ginger-garlic paste
• 2 tbsp coriander, chopped
• Salt, to taste
• 1/2 cup water
• Oil, for frying

Instructions

1. Prepare the Makai Poha coating: Fry the Makai Poha until crispy and drain well. Once cool, crush it into coarse crumbs and set aside.
2. Season the paneer: Coat the paneer with ginger-garlic paste, chili powder, garam masala, black pepper, coriander and salt. Let it rest for 10 minutes.
3. Make the batter: Mix the flour with water and a little salt to make a thick but pourable coating batter.
4. Coat the paneer: Dip each paneer piece into the batter, then roll it through the crushed Makai Poha until completely coated.
5. Fry: Heat oil over medium heat and fry the coated paneer until golden and crispy. Drain on paper towels.
6. Serve: Serve immediately with mint chutney or tomato ketchup.