Spicy South Indian

Paneer 65

Recipe For Parties

Quick Summary:

Paneer lovers, this one’s for you. Imagine crispy cubes of paneer coated in a fiery batter, fried to golden perfection, and tossed in sizzling curry leaves and green chillies. That’s Paneer 65, South India’s party superstar. It’s crunchy, spicy, and totally addictive. Want to know the secret to keeping it crisp and tasting just like a restaurant’s? Keep reading; this one’s going to make you hungry.

Deep Dive: 

Paneer 65 is a dish with roots in South Indian kitchens, inspired by the legendary Chicken 65 from Chennai’s hotel menus. Over the years, it has become a popular starter among vegetarians. What makes it a party favourite is the mix of flavours and textures: crispy paneer, a spicy batter, aromatic curry leaves, and a tempering that wakes up every taste bud. Unlike many starters, this one is easy to scale up, quick to prepare, and always leaves the plate empty in minutes.

How To Make Spicy Paneer 65?

Ingredients

For Ginger Garlic Chilli Paste

• Garlic - 4-5 cloves
• Ginger - 2 inch
• Green Chilli - 3 nos.
• Water - As required

For Batter

• Rice Flour - 1/2 cup
• Corn Flour - 1/4 cup
• Kashmiri Red Chilli Powder - 2 tbsp
• Garam Masala - 1/2 tsp
• Cumin Powder - 1/2 tsp
• Black Peppercorns - 1/4 tsp (freshly crushed)
• Salt - To taste
• Ginger Garlic Green Chilli Paste - (from paste section)
• Curry Leaves - 20-25 nos. (chopped)
• Curd - 4 tbsp (whisked)
• Hot Oil - 2 tbsp
• Water - As required (added gradually)

For Paneer Coating & Frying

• Paneer - 500 grams (cubed)
• Corn Flour - 1 tbsp

For Tempering

• Oil - 2-3 tbsp
• Garlic - 2-3 tbsp (chopped)
• Green Chilli - 3-4 nos. (chopped)
• Curry Leaves - 4-5 sprigs
• Black Peppercorns - A pinch (crushed)
• Salt - A pinch

Method

Step 1 

Grind garlic, ginger, and green chillies with a splash of water into a fine paste. This forms the base of the spice mix and adds a strong kick to the batter. Freshly ground paste always brings a sharper flavour than pre-made versions.

Step 2 

In a mixing bowl, add rice flour, cornflour, chilli powder, garam masala, cumin powder, crushed pepper, and salt. Stir in the fresh paste, chopped curry leaves, curd, and hot oil. Gradually whisk in water until the batter is thick and smooth. The curd gives tanginess, while rice flour ensures crunch.

Step 3 

Dust the paneer cubes lightly with cornflour so they hold the batter better. Then dip them into the prepared batter, making sure each cube is evenly coated. This step locks in the spice and helps form a crispy shell once fried.

Step 4 

Heat oil to 170°C (moderately hot). Drop the coated paneer cubes carefully and fry on medium-high heat until they turn light golden. Remove and rest for 5–10 minutes. For that restaurant-style crunch, flash fry them again in slightly hotter oil until deep golden and crisp.

Step 5 

Heat oil in a wok on high flame. Add chopped garlic, green chillies, and curry leaves. Stir for a minute until aromatic. Toss in the fried paneer cubes, season with a pinch of salt and crushed pepper, and mix quickly. This last toss infuses the paneer with unmistakable South Indian flavour.

Serving Ideas For A Party

Paneer 65 looks best when served piping hot on a wide platter, garnished with fried curry leaves and lemon wedges. Pair it alongside fresh onion rings, cilantro dip, or mint chutney for dipping. Arrange the paneer on a platter with assorted dips and colourful garnishes to create an irresistible starter that stands out at any festive gathering. For an elegant touch, present them in small bowls or shot glasses, ensuring every bite remains crisp and flavourful throughout the party.

Tips To Keep It Crispy

• Always use rice flour for crunch; it’s lighter than wheat flour.
• Double-fry the paneer, first on medium heat, then a quick flash fry at high heat.
• Resting paneer for a few minutes between the first and second fry ensures it stays crisp longer.
• Avoid covering fried paneer, as steam will soften the crust.

Pair It With South Indian Flavours

While Paneer 65 is great on its own, you can elevate it by pairing it with other South Indian favourites. Serve alongside rasam shots for a quirky starter, coconut rice for a filling combo, or curd rice for a comforting balance. It also pairs beautifully with tangy tamarind chutney for an extra burst of flavour.

A Party Hero On Your Table

Paneer 65 isn’t just another appetiser; it’s a mood-lifter. Its fiery spices, crispy texture, and aroma of curry leaves make it the star of any get-together. What's the most enjoyable aspect? You can prep ahead by marinating paneer and making the batter in advance, frying it fresh just before serving. If you’re planning a menu that impresses without stress, Paneer 65 is a must-have on your party table.