Spicy Panier (Manchurian)
05 03 2018
Dry and Spicy Manchurian Panier is one of the best Indo-Chinese recipes. This recipe uses a soft home cheese paneer, diced (instead of cheese you can use cauliflower inflorescences). Chili sauce, soy sauce and garlic are the main flavor ingredients that are added to any Manchu recipe. Prepared dough should not be too thick or too liquid, otherwise it will not turn a crusty crust on cheese. Serve as a snack or as an evening snack with tomato ketchup, green onions and chilli sauce.


Cook time:
45 minutes


  • Paneer - 220 g.
  • Flour - 2 tbsp. l.
  • Corn flour - 4 tbsp. l.
  • Garlic paste - 1/2 tsp.
  • Ginger paste - 1/2 tsp.
  • Salt - to taste.
  • Vegetable oil - 1 glass.
  • Water - 1/4 stack.
  • Hot pepper thread. - 1/4 glass.
  • Onions - 1/2 pcs.
  • Green chili pepper - 1 pc.
  • Green onions (sliced.) - 2 tbsp. l.
  • Garlic-ginger paste - 1 tsp.
  • Vegetable oil - 2 tbsp. l.
  • Soy sauce - 1 tbsp. l.
  • Tomato ketchup - 2 tbsp. l.
  • Salt - to taste.
  1. Spicy Panier (Manchurian) Cut the paneer into small cubes. Mix the flour, corn flour, salt, ginger-and-garlic paste with 1/4 cup of water in a bowl. Add the cheese to the prepared batter, stir and allow to marinate for 20 minutes.
  2. Spicy Panier (Manchurian) Preheat the oil in a deep frying pan. Fry the marinaded panier cubes on medium heat until golden brown. Transfer to paper towels to remove excess oil.
  3. Spicy Panier (Manchurian) Heat 2 tablespoons oil in a large frying pan over medium heat. Add the garlic-ginger paste and fry for 30 seconds. Then add chopped green chilli, diced chilli and diced onions. Fry for 2-3 minutes.
  4. Spicy Panier (Manchurian) Season with soy sauce, tomato ketchup, chili sauce and salt. Add the fried pieces of panier and green onions, mix well. Cook for 1-2 minutes on high heat.
Post a comment