Go Back
–+ servings
Sesame-Crusted Paneer Fingers served on a platter with golden crust and dipping sauce on the side.
Print Recipe

​​Sesame-Crusted Paneer Fingers

Golden, crispy paneer fingers coated in toasted sesame seeds and aromatic spices, perfect as a snack or appetizer. Serve them hot with a tangy chutney.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Snack
Cuisine: Indian
Keyword: Sesame-Crusted Paneer Fingers
Servings: 4 People
Calories: 164kcal

Ingredients

For the Paneer Fingers

  • 500 g 1 lb paneer
  • 1 teaspoon salt
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 tablespoon lemon juice
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds for color
  • 1 cup breadcrumbs panko preferred
  • Oil for deep-frying

For the Batter:

  • 60 g ½ cup chickpea flour (besan)
  • 30 g ¼ cup plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 160 ml ⅔ cup cold water
US Customary - Metric

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

Ingredient Swaps:
  • Replace paneer with tofu for a vegan version.
  • Add garlic powder or herbs to batter for extra flavor.
Technique Tips:
  • Use medium heat to avoid burning sesame seeds.
  • Press seeds gently so they stick well before frying.
Make-Ahead & Storage:
  • 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.
Serving Ideas:
  • Serve with mint chutney, sweet chili sauce, or garlic mayo.
  • Great addition to fusion platters or appetizer boards.
Twist Ideas:
  • Sprinkle with chaat masala before serving.
  • Toss in sesame-honey glaze for a sweet-savory twist.

Nutrition

Calories: 164kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 343mg | Potassium: 141mg | Fiber: 3g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 3mg