Air fryer recipe · Starters
Crispy Paneer Fingers
Long golden batons with a crunchy seasoned crust, made for dunking into tangy mayo.
- 21 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 330kcal
- 18.3 gprotein
- 27.9 gcarbs
- 15.7 gfat
- 1.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer300 g
- Semolina1/2 cup
- Cornflour batter1/2 cup
- Chaat masala1 tsp
- Red chilli flakes1 tsp
- Oil sprayas needed
Method
Cut into fingers
Slice the paneer into long, even batons about the thickness of a thumb so they crisp uniformly. Pat them dry so the batter adheres cleanly without sliding.
Season the coatings
Whisk a smooth cornflour batter with a little water and salt, then mix the semolina with chaat masala and red chilli flakes in a separate plate. The semolina is what delivers that sandy, extra-crunchy crust.
Batter and roll
Dip each paneer finger in the cornflour batter so it is fully wet, then roll it through the seasoned semolina, pressing to coat all sides. Mist the coated fingers generously with oil spray for an even golden colour.
Air-fry until crunchy
Lay the fingers in a single layer without touching and air-fry at 190C for 12 minutes, turning once halfway through. They are ready when the crust is crisp and golden all over; dust with extra chaat masala and serve with mayo.
