One of many Paneer Recipes that’s beloved by all at my place is the Paneer Koliwada. It’s a fast, crispy and engaging fried snack made with marinated and spiced batter-coated paneer cubes. The batter is gluten-free and made with gram flour (besan). This Fried Paneer originates in Mumbai and is well-known there. You’ll be able to take pleasure in this paneer snack as a starter or a snack.
About Paneer Koliwada
The well-known fish and prawn koliwada when turns right into a vegetarian, turns into the Paneer Koliwada. Even some eating places serve the Paneer Koliwada as effectively its non vegetarian variations.
Paneer Koliwada is mainly marinated and batter-fried paneer cubes. The recipe appears to be like just like Amritsari Paneer however the style could be very totally different.
The batter of this Paneer Koliwada recipe is an easy one fabricated from gram flour (besan), which is spiced with carom seeds, cumin powder, garam masala powder, Kashmiri purple chili powder, ginger, garlic and chaat masala powder.
On this recipe, the carom seeds add a novel taste profile just like thyme. In addition they support in digestion. The opposite remaining floor spices and herbs additionally contribute to the general taste and style.
Because the batter is created from gram flour the recipe is gluten-free. You possibly can simply make the batter with chickpea flour as an alternative of gram flour.
There are various methods this Paneer Koliwada will be made. This recipe is how I put together it at dwelling utilizing easy on a regular basis elements.
Why This Recipe Is Known as Paneer Koliwada
This explicit recipe is just not in any method associated to the Koli (fishing) group of Maharashtra, in Western India.
Koliwada is the colonies of kolis or fishermen in Mumbai. It’s referred to as such, because the recipe of Prawn Koliwada was invented in a single such colony, the Sion Koliwada.
Since then, it has change into highly regarded throughout Mumbai. Throughout our stint in Mumbai, on events, we used to get meals from a couple of explicit eateries (dhabas) in Sion Koliwada.
Their Punjabi meals was once superior and I nonetheless bear in mind the style of the assorted dishes that had been served there.
With this Paneer Koliwada recipe, I’ve simply tried and given a tribute to this beautiful regional delicacies that’s aside of the on a regular basis life in Mumbai. I’m certain, the second you’ll attempt it, you too will fall in love with it.
You’ll be able to serve it as a snack and even as starter with North Indian primary course recipes like Dal Makhani, Rajma Recipe, dum aloo or dal tadka.
Additionally, including a aspect of freshly sliced onions, lemon wedges and a few Mint Chutney to the new Paneer Koliwada is a brilliant concept. Be sure you additionally sprinkle some chaat masala on the fried paneer cubes.
Step-by-Step Information
Tips on how to make Paneer Koliwada
Marinate Paneer
1. Chop 200 grams paneer in cubes and take them in a bowl.
2. Add 1½ teaspoons ginger-garlic paste, ¼ teaspoon turmeric powder, ¼ teaspoon Kashmiri purple chili powder and salt as required.
For ginger-garlic paste, you possibly can even crush 1 inch ginger and 4 to five medium-sized garlic cloves in a mortar-pestle.
3. Add 1½ teaspoons lemon juice.
4. Gently combine all the pieces together with your palms with out breaking the paneer cubes. In case you are unable to combine, then toss the bowl, in order that the elements get combined. Cowl the bowl and marinate for 20 to half-hour.
Make Batter
5. In one other mixing bowl, take ½ cup gram flour (besan).
6. Then, add ½ teaspoon cumin powder, ½ teaspoon garam masala powder, ½ teaspoon carom seeds (ajwain), 1 teaspoon chaat masala powder and 1 teaspoon Kashmiri purple chili powder.
7. Now, add 4 tablespoons water.
8. Combine very effectively to get a thick batter with none lumps.
If the batter appears to be like very thick, then you possibly can add some extra water.
Batter Coat Paneer Cubes
9. Add the marinated paneer cubes within the batter.
10. Gently combine effectively together with your palms or a spoon with out breaking the paneer cubes. Verify the style of the batter and if required, you possibly can add extra salt.
Make Fried Paneer Koliwada
11. Warmth oil for deep frying in a kadai or pan. Add a tiny portion of the batter within the oil. If it comes up step by step and steadily, the oil is prepared for the paneer cubes to be fried.
12. Coat the paneer cubes evenly with the batter and drop them gently within the scorching oil.
13. Fry on medium warmth and don’t over crowd the kadai. Add, relying on the dimensions of the kadai. You’ll be able to fry the paneer in 2 to three batches.
Alternatively, you possibly can even pan-fry or shallow-fry the paneer cubes.
14. When one aspect is golden, flip over with a slotted spoon and proceed to fry.
15. Flip over a few occasions extra and fry until the paneer cubes are golden and crisp.
16. Take away with a slotted spoon draining the additional oil within the pan. Don’t overdo the frying half as then the paneer cubes can change into dense and chewy.
17. Take away Paneer Koliwada on kitchen paper towels for further oil to be absorbed. This fashion proceed to fry the remaining paneer cubes.
18. Sprinkle chaat masala powder and serve Paneer Koliwada scorching with a aspect of sliced onions, lemon wedges and mint chutney or Coriander Chutney or any inexperienced chutney of your selection.
Extra Paneer Recipes To Strive!
Paneer Recipes
Snacks Recipes
Paneer Recipes
Pakora Recipes
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Paneer Koliwada Recipe (Fried Paneer)
Paneer Koliwada is a fast, crispy and engaging fried snack made with marinated and spiced batter-coated paneer cubes. The batter is gluten-free and made with gram flour (besan). This Fried Paneer originated in Sion Koliwada in Mumbai.
Prep Time 30 minutes
Cook dinner Time 20 minutes
Complete Time 50 minutes
Stop your display from going darkish whereas making the recipe
Marinating paneer
Chop the paneer in 1.5 inch cubes and take them in a bowl.
Add the ginger-garlic paste, turmeric powder, kashmiri purple chilli powder, lemon juice and salt as required.
Gently combine all the pieces together with your palms with out breaking the paneer cubes. In case you are unable to combine, then toss the bowl, in order that the elements get combined. Cowl the bowl and marinate for 20 to half-hour.
Making batter
In one other mixing bowl take the besan (gram flour).
Add cumin powder, garam masala powder, carom seeds, chaat masala and kashmiri purple chili powder.
Subsequent add 4 tablespoons water.
Combine very effectively to get a thick batter with none lumps.
Add the marinated paneer cubes within the batter.
Gently combine effectively together with your palms or a spoon with out breaking the paneer cubes. Verify the style of the batter and if required you possibly can add extra salt.
Making Paneer Koliwada
Warmth oil for deep frying in a kadai (wok) or pan. Add a tiny portion of the batter within the oil. If it comes up step by step and steadily, the oil is prepared for the paneer cubes to be fried.
Coat the paneer cubes evenly with the batter and drop them gently within the scorching oil.
- Fry on medium warmth and don’t over crowd the pan or kadai. Add relying on the dimensions of the wok or kadai. You’ll be able to fry paneer in two to 3 batches. Alternatively you possibly can even pan fry or shallow fry the paneer cubes.
When one aspect is golden, flip over with a slotted spoon and proceed to fry.
Flip over a few occasions extra and fry until the paneer cubes are golden and crisp.
- Take away with a slotted spoon draining the additional oil within the pan. Don’t over do the frying half as then the paneer cubes can change into dense and chewy.
Take away the fried paneer cubes on kitchen paper towels for further oil to be absorbed. This fashion proceed to fry the remaining paneer cubes.
Sprinkle chaat masala after which serve Paneer Koliwada scorching with a aspect of sliced onions, lemon wedges and mint chutney.
- Make sure that to make use of recent paneer. Do-it-yourself is all the time higher. If utilizing frozen paneer, thaw it in accordance with package deal directions.
- The bottom spices will be adjusted by including much less or extra of them.
- You may as well attempt air-frying these paneer cubes.
- Carom seeds is a necessary ingredient within the recipe and check out to not skip them.
- Make sure that to fry on medium to medium-high warmth. Low warmth will make the surface batter take up extra oil. An especially excessive warmth could brown the outer coating an excessive amount of leaving the within portion of the batter undercooked.
Diet Details
Paneer Koliwada Recipe (Fried Paneer)
Quantity Per Serving
Energy 393 Energy from Fats 252
% Each day Worth*
Fats 28g43%
Saturated Fats 11g69%
Polyunsaturated Fats 1g
Monounsaturated Fats 8g
Ldl cholesterol 44mg15%
Sodium 436mg19%
Potassium 301mg9%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 5g6%
Protein 15g30%
Vitamin A 268IU5%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.04mg2%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin C 23mg28%
Vitamin E 4mg27%
Vitamin Ok 3µg3%
Calcium 354mg35%
Vitamin B9 (Folate) 99µg25%
Iron 2mg11%
Magnesium 43mg11%
Phosphorus 85mg9%
Zinc 1mg7%
* P.c Each day Values are primarily based on a 2000 calorie food regimen.
This Paneer Koliwada recipe from the weblog archives was first printed on September 2017. It has been up to date and republished on Could 2024.
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