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Crispy Paneer Fingers

Paneer with a spiced breadcrumb coating

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN
  • Prep 10 mins
  • Cook 10 mins
Crispy Paneer Fingers

Paneer coated with zingy spices coated in breadcrumbs and pan fried

Hari says

A bit of a switch up on the usual Indian pakora made with a gram flour batter. This recipe uses panko breadcrumbs, spices and a little egg wash to coat the paneer and then fried until golden and crispy. These turn out to be super crunchy on the outside, yet soft and spicy inside. I think these are lovely as a little starter or as a fun little finger food snack.

Dunk into a delicious mint chutney or my tangy tomato chutney for a taste of delicousness. 


To get the main ingredients for my Pakora recipe, check our my curry kit here.



  • Ingredients
  • Method
  • 500g block of paneer


  • 100g plain flour
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • 1 tsp dried fenugreek leaves
  • ½ tsp salt
  • 1 tsp chaat masala
  • ½ tsp chilli flakes

Egg wash

  • 1 egg
  • 1 tbsp milk


  • 200g panko breadcrumbs


  1. Mix the flour with all the ingredients for the dusting.
  2. Cut the paneer into thick fingers or into 4 squares.
  3. Dust in the seasoned flour.
  4. Make the egg wash by mixing the egg with the milk.
  5. Coat the seasoned paneer with the egg wash.
  6. Shake and coat in more of the flour and then in the egg again.
  7. Coat with the breadcrumbs and refrigerate until ready to cook.
  8. Heat oil in a pan and pan fry until crisp all over.
  9. Serve with green chutney or tomato chutney

Served with

Delicious when served as a starter or a nibble. You can also slice the paneer blocks and stuff with a little chutney before coating and cooking.

Foodies100 Index of UK Food Blogs

Nutritional information

Typical values* per Serving
Fat (g)12(pre-cooked)
of which saturates (g)6
Carbohydrates (g)23
of which sugars (g)1
Fibre (g)2
Protein (g)13
Salt (mg)895
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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