Diwali Special Paneer Bomb. दिवाली स्पेशल नाश्ता. Crispy Thread Paneer Recipe | @richaskitchen20

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu is lower in calories and can mimic the texture of paneer.

besan (gram flour)

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious and gluten-free.

rice flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Cornstarch is a cost-effective thickening agent.

chat masala

💰Cheaper: cumin powder

Cumin powder can provide similar flavor notes at a lower cost.

In a pot, add water and half a teaspoon of oil.

Add one pack of Maggi noodles to the pot.

Turn on the gas and boil the noodles on medium flame.

Check the noodles to ensure they are not overcooked.

Once boiled, strain the noodles to remove excess water immediately.

Transfer the strained noodles to a bowl with cold water and ice cubes to stop the cooking process.

Set the cooled noodles aside on a plate.

Cut 200 grams of paneer into small cubes, adjusting the size to your preference.

In a bowl, mix tomato ketchup, red chili sauce, schezwan sauce, and a little salt.

Add 1 tablespoon of cornflour and 1 tablespoon of all-purpose flour to the sauce mixture.

Add a little water to create a thick batter, ensuring it is not too watery.

Coat each piece of paneer in the batter, ensuring all sides are covered.

Wrap each coated paneer piece with the boiled Maggi noodles gently to avoid breaking the noodles.

Make sure to wrap the noodles around the paneer pieces completely.

Heat sunflower oil in a kadhai on medium heat.

Fry the paneer bombs in the hot oil until they turn golden brown, flipping them occasionally.

Be careful not to let them burn, as they contain spices and the noodle coating cooks quickly.

Once golden brown, remove the paneer bombs from the oil and place them on a plate.

For decoration, take coriander leaves, separate the stems, and wrap them together for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens