Paneer fingers with a sesame crust are a fresh take on a classic favorite — simple, crisp, and deeply satisfying. Strips of paneer are coated in sesame seeds and pan-fried until golden, giving each bite a light crunch that contrasts with the soft, creamy center.
What makes this dish special is how effortlessly it comes together. With just a few pantry staples and a handful of minutes, you get something that feels both comforting and a little elevated. The toasted sesame adds a nutty aroma, while the gentle spices keep the flavor warm and balanced.
I first had sesame-crusted paneer at a friend’s house, served with mint-coriander chutney on the side. It disappeared almost instantly — one of those snacks you can’t stop reaching for.
Whether you pan-fry them or bake them for a lighter version, these paneer fingers bring a mix of comfort and flair that works just as well for a casual snack as it does for a small gathering.
Why You’ll Love My Recipe
- Crispy sesame crust adds nutty crunch to creamy paneer
- Quick to prepare, ready in under 30 minutes
- High in protein and naturally vegetarian
- Perfect as a starter, tea-time snack, or party appetizer
Sesame-Crusted Paneer Fingers
Ingredients
- 500 g paneer
- 5 g salt
- 3 g Kashmiri chili powder
- 3 g garam masala
- 2 g ground turmeric
- 2 g ground cumin
- 15 ml lemon juice
- 20 g white sesame seeds
- 20 g black sesame seeds for color
- 100 g breadcrumbs panko preferred
- Oil for deep-frying
Instructions
Prepare the Paneer:
- Cut the paneer into thick fingers about 1.5 cm (½ inch) wide.
- In a bowl, mix salt, chili powder, garam masala, turmeric, cumin, and lemon juice.
- Gently toss the paneer fingers with the spice mixture to coat them well. Set aside for 15–20 minutes to marinate.
Make the Batter:
- In a separate bowl, combine chickpea flour, plain flour, baking powder, chili powder, turmeric, and ground coriander.
- Gradually whisk in the cold water until you have a smooth, thick batter.
Prepare the Coating:
- In a shallow dish, combine breadcrumbs with the white and black sesame seeds.
Heat the Oil:
- Pour enough oil into a deep pan to allow for deep-frying. Heat to 170–180°C (340–355°F).
- To test, drop in a little batter; it should rise and bubble steadily.
Coat and Fry:
- Dip each paneer finger into the batter, letting the excess drip off.
- Roll in the breadcrumb-sesame mixture to coat evenly.
- Fry in batches, taking care not to overcrowd the pan.
- Cook for 2–3 minutes until golden and crisp.
- Remove with a slotted spoon and drain on paper towels.
Serve:
- Enjoy hot with green chutney, chili chutney, or a yogurt dip.
Notes
- Replace paneer with tofu for a vegan version.
- Add garlic powder or herbs to batter for extra flavor.
- Use medium heat to avoid burning sesame seeds.
- Press seeds gently so they stick well before frying.
- Batter can be made ahead and stored in the fridge for a day.
- Best eaten fresh, but can be reheated in an air fryer for crispness.
- Serve with mint chutney, sweet chili sauce, or garlic mayo.
- Great addition to fusion platters or appetizer boards.
- Sprinkle with chaat masala before serving.
- Toss in sesame-honey glaze for a sweet-savory twist.
Nutrition
FAQs
Can I bake or air fry the sesame crusted paneer fingers?
Yes, bake at 200°C for 15 minutes or air fry at 180°C for 10 minutes until golden.
Can I use black sesame seeds?
Yes, a mix of black and white sesame seeds looks beautiful and adds flavor depth.
What’s the best paneer for frying?
Firm, fresh paneer holds shape best; avoid very soft or crumbly ones.
Can I make this ahead for guests?
Yes, fry partially and finish just before serving for perfect crispness.
How do I keep Sesame-Crusted Paneer Fingers crispy for longer?
To keep Sesame Crusted Paneer Fingers crispy, place them on a wire rack instead of a plate after frying. This prevents steam from softening the crust. You can also reheat them in an air fryer for 3–4 minutes before serving.
Paneer Fingers are crisp on the outside, soft inside, and coated with sesame seeds that add a nutty crunch to every bite. Simple to make yet full of flavor, they’re the kind of snack that disappears fast.
If you loved these Sesame Crusted Paneer Fingers, try them with my coriander chili chutney or tamarind date chutney, and pair them with a cup of my Wagh Bakri Masala Tea, the bold, spiced chai brings out their warmth and makes every bite feel even more comforting.
If you try these Paneer Fingers, let me know how they turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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