Crispy Paneer in 10 Minutes – Snack Hack!

If there’s one thing we all agree on, it’s that paneer is love. And when it turns crispy on the outside and stays soft inside? That’s straight-up snack heaven. Whether you’re battling unexpected guests, midnight cravings, or want a quick party appetizer, this Crispy Paneer in 10 Minutes is your ultimate snack hack!

It’s spicy, crunchy, and irresistibly good. And the best part? No deep frying, no marination time, and zero stress. Just pure paneer magic in minutes.

Why You’ll Love This Paneer Snack

• Ready in under 10 minutes
• No marination required
• Pan-fried, not deep-fried
• Crunchy outside, soft inside
• Perfect as a tea-time snack, party bite, or protein fix

Ingredients (Serves 2)

• 200 grams paneer (cut into cubes or fingers)
• 2 tbsp cornflour
• 1 tbsp rice flour (for extra crispiness)
• 1/2 tsp red chili powder
• 1/2 tsp chaat masala
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tbsp ginger-garlic paste
• 1 tbsp curd or lemon juice (optional for slight tang)
• 2–3 tbsp water (to coat)
• 2 tbsp oil (for shallow frying)

How to Make Crispy Paneer in Just 10 Minutes

Step 1: Prep the Paneer

Cut your paneer into medium-sized cubes or fingers. If using frozen paneer, soak in warm water for 10 minutes to soften, then pat dry.

Pro Tip: Dry paneer = crispier crust. Always pat it dry with a paper towel.

Step 2: Mix the Quick Marinade

In a mixing bowl, add:

• Cornflour
• Rice flour
• Red chili powder
• Turmeric
• Chaat masala
• Salt
• Ginger-garlic paste
• Curd or lemon juice (optional)

Add just enough water to make a thick paste—like a coating batter, not too runny.

Step 3: Coat and Toss

Add the paneer cubes into the bowl and gently toss until each piece is coated well with the spice mix.

No need to marinate! The flavors soak in instantly thanks to the garlic and curd.

Step 4: Sizzle Time!

Heat 2 tablespoons oil in a non-stick pan or tawa over medium-high heat. Once hot, place the coated paneer pieces one by one.

Shallow-fry for 2–3 minutes on each side until golden, crisp, and slightly charred.

Flip carefully with tongs or a fork to keep the coating intact.

Step 5: Serve Hot & Garnish

Once done, place the crispy paneer on a plate lined with tissue to absorb excess oil.

Sprinkle a pinch of chaat masala on top. Garnish with chopped coriander, onion rings, and a squeeze of lemon.

Spice Level Tweaks

• Like it extra spicy? Add a pinch of black pepper or green chili paste to the coating mix.
• Prefer milder flavors? Skip red chili powder and use paprika or Kashmiri chili for color without heat.

Dips That Pair Perfectly

• Mint-coriander chutney
• Garlic mayo
• Sweet chili sauce
• Yogurt dip with crushed pepper

Quick Tips

• No rice flour? Use all-purpose flour instead, but rice flour gives better crunch.
• No cornflour? Replace with arrowroot powder or besan (gram flour) for a slightly different texture.
• Want baked? Air-fry or bake at 200°C for 10 minutes for a healthier version.

Final Bite

This 10-minute crispy paneer isn’t just a snack—it’s a hack for instant happiness. It’s the kind of thing you whip up when hunger strikes hard and fast. Crispy edges, creamy insides, and bursting with flavor in every bite—what more could a foodie ask for?