Savor a fusion of Indo-Asian dishes with cottage cheese cubes wrapped around noodles cooked and fried until crispy. Paneer Thread Rolls are an ideal snack to enrich your snack table!
Preparation: 25 minutes
Cooking time: 15 minutes
For Paneer Marination:
200 gms Paneer;
2 tbsp. Chilli Sauce or Kashmiri red chilli powder;
Salt as per taste;
1 tsp. Ginger Garlic Paste;
1/2 tsp. Soya Sauce
1 tbsp. Tomato Ketchup;
1 tsp. Lemon Juice.
75 gms of Dry noodles. I have used hakka noodles pack;
1/2 tsp. Salt;
1 tsp. Oil;
Water for boiling
For Threaded Paneer:
2 tbsp. Corn Flour
1/4 cup Oil for frying
How to prepare?
Cut the paneer block into 8 cuboids. Add Kashmiri red chilli powder, ginger garlic paste, soy sauce, tomato ketchup, lemon juice and salt in a shallow bowl.
Coat the paneer pieces in the prepared mixture and coat well on all sides. Set aside and let marinate for 10-15 minutes.
Let's prepare noodles:
Add water, salt and oil to a saucepan and bring to a boil over high heat. When the water boils, add the dry noodles and cook for 1.5-2 minutes (this will vary depending on the noodles used). Cook until the noodles soften enough to make them easier to handle, but don't cook them completely.
Once the noodles are cooked, drain them with a sieve or strainer. Run them under cold water to prevent them from cooking further. Drain any excess water. Season lightly with a teaspoon of oil. Set aside.
The finale - Threaded Paneer
Add the corn flour into a bowl or flat plate. Take the marinated pieces one by one and sprinkle them lightly with corn flour. Tap it lightly to remove the excess. Repeat with remaining paneer pieces and set aside.
Take a small amount of noodles and spread it out on a flat surface. Take a piece of paneer, place it on one edge, perpendicular to the noodles in the center, and roll it up. Make sure the noodles are wrapped well and stick as tightly as possible. Repeat with the other pieces and set aside.
Heat oil in a kadai or frying pan on a medium heat. Once hot, add one by one the pieces of paneer rolled up with the noodles. Be careful because the oil sizzles slightly. Also make sure not to move the chunks or noodles for the first 1-2 minutes.
After frying for 2-3 minutes, flip each piece over and fry for another 2 minutes until golden brown.
Once cooked, remove from pan and drain on paper towel. Serve hot with a dip of your choice. I love to serve it with schezwan sauce and green chilli chutney.
Make this vegan: try this recipe with the firm tofu instead of Paneer to make it vegan.
To make it Gluten free: Try this recipe with gluten-free noodles.
Wrap the noodles tightly around the paneer. Once added to the hot oil, do not continue to move it initially, let it fry undisturbed for 1-2 minutes. After that, you can move or rotate it.
Serve immediately as the crispy, crunchy exterior will become chewy. If you plan to serve it later, sauté it quickly in hot oil before serving.
Tried this recipe?
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