by Tarla Dalal
Added to 760 cookbooks
This recipe has been viewed 34592 times
If you are a big fan of paneer and an even more ardent lover of the crispy crunch and lingering aroma of til then this recipe is just for you!
In this unique Sesame Paneer recipe, soya sauce is used in the batter rather than as a topping or as a marinade. This gives the snack a tongue-tickling flavour, which complements the taste of sesame very well indeed.
Schezuan sauce is a great accompaniment for this exciting snack, so keep some handy for serving.
When serving for a Cocktail Party skewer the Sesame Paneer pieces with a toothpick and serve, it's easier to pick and consume.
- Combine the cornflour, plain flour, soya sauce, salt and approx. 4½ tbsp of water in a deep bowl and mix well to make a smooth batter.
- Dip each sliced paneer in the prepared batter and roll in the sesame seeds till they are evenly coated from all the sides.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few paneer slices at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with schezuan sauce.
Nutrient values per piece
|Vitamin A||207.2 mcg|
|Vitamin B1||-0.4 mg|
|Vitamin B2||-0.4 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||1.5 mg|
|Folic Acid||17.5 mcg|
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