Crispy paneer with chilli yogurt dip recipe
Upgrade your snack game with these crispy paneer bites. Coat your cheese in breadcrumbs, then bake until crispy and golden. Serve with chilli yogurt for dipping.
See method- Serves 2
- 15 mins to prepare and 15 mins to cook
- 209 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 40g Free From breadcrumbs
- 1 tbsp nigella seeds (optional)
- 2½ tbsp gluten-free plain flour
- 1 tsp ground cumin (optional)
- 1 tsp garlic granules (optional)
- 200g paneer, cut into 2cm cubes, brine reserved
Chilli yoghurt dip
- 80g low-fat or 0% Greek-style yogurt
- 2 tsp chilli paste
- salt and pepper, to taste
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Shop ingredientsEach serving contains
- Energy
- 875kJ 209.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 18.3gProtein 11.8gFibre 1.4g
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- Preheat the oven to gas 6, 200℃, fan 180°C. Arrange the breadcrumbs on a small baking tray, place in the oven and toast for 2-3 mins until golden brown, stirring halfway through so they toast evenly. Transfer to a medium bowl (leave the oven on) and stir through the nigella seeds.
- Meanwhile, in a separate medium bowl, whisk together the flour, cumin, garlic granules with 40ml water. If you’re not using cumin or garlic granules, use 30ml water. The batter should be thick and sticky, with the consistency of custard. Add the paneer cubes and stir to thoroughly coat.
- Working one cube at a time, use a fork to lift the paneer out of the batter, making sure the cube is fully coated as gluten-free flour does not stick as readily, then transfer to the toasted breadcrumbs. Scoop breadcrumbs over the cube and press down to fully adhere on all sides. Transfer to a grill rack set over a baking tray (or just a baking tray if you don’t have a rack).
- Place in the oven and bake for 15 mins until the coating is firm and crisp – the golden colour will only darken a little. Do not overbake, as this can dry out paneer dry.
- Meanwhile, stir together the yogurt and chilli paste, season to taste and serve with the crispy paneer immediately.
- Make ahead: Coated (uncooked) pieces can be stored in an airtight container at room temperature for up to 4 hours before baking or in the fridge for up to 1 day. If cooking from chilled, add an extra 3 mins to the baking time.
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