Crispy Paneer Kurkure

Steps

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1. 1
   Cut the 400g paneer block into finger-sized rectangular pieces with even thickness.
   ▶ ≈0:32
2. 2
   In a wide bowl, combine turmeric powder, Kashmiri chilli powder, salt, pepper, cumin powder, chaat masala, garam masala, and kasuri methi leaves into a dry spice mixture.
   ▶ ≈0:55
3. 3
   Gently add paneer pieces to the spice mixture and roll each piece to coat thoroughly with the masala.
   ▶ ≈1:32
4. 4
   Let the seasoned paneer pieces rest for about 15 minutes to absorb the flavors.
   ▶ ≈1:50
5. 5
   Prepare the batter: combine gram flour, salt, chilli powder, and ajwain, then gradually add about 1 cup water while whisking to achieve a smooth, pourable consistency.
   ▶ ≈1:59
6. 6
   After 15 minutes, add 1 teaspoon oil and freshly chopped coriander leaves to the batter and mix well.
   ▶ ≈2:53
7. 7
   Gently dip the marinated paneer pieces into the gram flour batter, ensuring each piece is completely coated.
   ▶ ≈3:15
8. 8
   Let the batter-coated paneer rest for another 15 minutes.
   ▶ ≈3:28
9. 9
   Place unsweetened cornflakes in a bowl and gently crush them by hand into medium-sized pieces—not too fine or powdery.
   ▶ ≈3:38
10. 10
    One by one, gently roll the batter-coated paneer pieces in the crushed cornflakes until all sides are evenly coated.
    ▶ ≈4:36
11. 11
    Heat oil in a karai (wok) on medium heat. Once the oil is hot, gently lower the cornflake-coated paneer pieces into the oil.
    ▶ ≈5:14
12. 12
    Toss and turn the pieces until they achieve an even, rich golden-brown color on all sides.
    ▶ ≈5:28
13. 13
    Remove the paneer pieces from the oil when they turn golden brown and drain on paper towels. Serve immediately with ketchup, green chutney, or spicy mayo on the side.
    ▶ ≈5:43