Paneer 65 showed up at a friend’s birthday party years ago, and I spent the rest of the evening asking her mother for the recipe. What stuck with me was how simple it was compared to the chicken version I had grown up eating. There was no marination time, no yogurt step, just a spiced batter and hot oil.
I started making it at home whenever I needed something quick for guests, and it became my go-to when someone drops by unannounced. The three flours work together in a way that keeps the coating crisp even after the pieces sit for a while, which matters when you are serving a group.
About the Recipe
All the flours used here are easy to find in any Indian grocery, and most kitchens already have them. The recipe takes about twenty minutes from start to finish, which makes it useful when you need something fast. I make this on weekends when family visits or when I want a snack that feels more substantial than pakoras. The batter can be mixed while the oil heats, so there is no waiting around.
Why you will love this recipe
The batter sets fast and fries evenly because of the rice flour and corn flour combination. Bengal gram flour adds body and a faint nutty taste that balances the chilli powder without competing with it. The paneer stays soft inside while the coating crisps, so you get two textures in one bite. It works well as a starter or an evening snack with chai, and the spicing is mild enough that you can adjust the heat level without changing the structure of the dish.
Cooking Tips
Beginners often make the batter too thin, which slides right off the paneer. Aim for a consistency that coats the back of a spoon thickly and clings to the paneer when you lift it out. If the coating browns too fast before the inside cooks, your oil is too hot. Lower the flame and give each piece time to turn golden slowly. Drain the fried paneer on a wire rack instead of paper towels so the bottom does not get soggy.
Top Tips
- Pat the paneer cubes dry with a kitchen towel before dipping them in batter so the coating sticks better.
- Mix the batter just before frying because it thickens as it sits and can turn pasty.
- Fry in small batches to keep the oil temperature steady and prevent the pieces from sticking together.
- Add a pinch of asafoetida to the batter if you want a slight tangy undertone.
- If the batter feels too thick after sitting, stir in a tablespoon of water at a time until it loosens.
Serving and Storing Suggestions
This recipe serves four as a starter or two as a snack. Prep time is around five minutes, and frying takes another ten to twelve minutes depending on batch size. Serve the paneer hot with green chutney or tomato ketchup on the side. It tastes best fresh, but you can store leftovers in an airtight container in the fridge for up to two days. Reheat in a hot oven or air fryer to bring back some of the crispness, though it will never be quite as good as the first fry.
Similar Recipes
- Gobi 65
- Chicken 65
- Paneer Pakora
- Paneer Tikka
- Corn Fritters
Nutrient Benefits
Paneer provides protein and calcium, which makes this snack more filling than most fried options. The gram flour adds fiber and a small amount of iron. Rice flour and corn flour keep the coating lighter than an all-purpose flour batter would, so it does not feel as heavy after eating. Frying in oil does add fat, but the paneer itself is relatively low in carbohydrates, which balances the flours in the batter.
Paneer 65
Ingredients
- 2 cup Paneer cut in cubes or squares
- 1/4 cup Rice Flour
- 1/4 cup Corn Flour
- 1/2 cup Bengal Gram Flour
- as per taste Salt
- 4 to 5 Garam Masala Powder
- 1 tsp Red Chilli Powder
- as required Oil
- to garnish Coriander Leaves
Instructions
- In a bowl mix corn flour, rice flour and Bengal gram flour.
- Add salt, red chilli powder and garam masala powder.
- Mix well with water to make a thick batter.
- Heat oil in another pan.
- Soak the paneer pieces in the batter.
- Fry in the hot oil over low-medium flame.
- Turn over once or twice and cook on both sides until it becomes golden brown.
- Remove and drain.
- Keep the paneer 65 pieces on a plate and sprinkle coriander leaves on top.
- Serve with tomato ketchup or green chutney.
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Frequently Asked Questions
Why does my batter slide off the paneer when I dip it?
The paneer is likely too wet or the batter is too thin. Pat the paneer dry before dipping, and check that your batter coats a spoon thickly without dripping off immediately.
Can I use only one type of flour instead of three?
You can, but the texture will change. Rice flour and corn flour together give crispness, while gram flour adds flavor and body. Using just gram flour makes the coating denser and less crisp.
How do I know when the oil is hot enough for frying?
Drop a tiny bit of batter into the oil. If it sizzles and rises to the surface right away, the oil is ready. If it sinks and stays down, wait another minute.
Can I bake this instead of frying?
Baking will not give you the same crisp coating. If you want to avoid deep frying, try shallow frying in a flat pan with enough oil to come halfway up the paneer pieces, then flip them once.
Why does my paneer turn rubbery after frying?
Overcooking or using very high heat can make paneer tough. Fry on low to medium flame and remove the pieces as soon as they turn golden brown.
