If you love Indian street food with a bold kick, Paneer 65 Fry will instantly win your heart. A spicy, crunchy, and flavor-packed vegetarian appetizer, this Hyderabadi-style dry paneer dish brings restaurant-quality taste into your home kitchen. It’s crispy on the outside, soft on the inside, and perfectly seasoned with South Indian spices and a signature yogurt tempering.
Whether you’re cooking for guests or preparing a weekend treat, this Hyderabadi Paneer 65 makes for an unforgettable starter. And if you’re looking to round out your vegetarian spread, consider pairing it with fresh and vibrant options like Chickpea Feta Avocado Salad or Delicious Apple Fruit Salad.
Table of Contents
What is Hyderabadi Paneer 65?
Paneer 65 is a vegetarian version of the famous Chicken 65—a spicy, deep-fried South Indian appetizer that originated in Tamil Nadu. The Hyderabadi version, however, adds a twist: after frying, the paneer cubes are tossed in a spiced yogurt tempering that’s aromatic, tangy, and packed with flavor.
This dish has gained immense popularity not just in India, but globally, for its quick prep time and restaurant-style finish. Whether served as a starter or even inside wraps like our California Turkey Club Wrap, it never fails to impress.
Why You’ll Love This Crispy Paneer 65 Recipe
- Crispy texture meets spicy goodness: Corn flour and rice flour give the paneer a crunchy exterior, while yogurt tempering adds creaminess.
- No artificial food coloring: All-natural color comes from Kashmiri chili powder.
- Restaurant-style at home: Easy enough for a weeknight meal but fancy enough for entertaining.
- Naturally vegetarian and protein-rich: Perfect for meatless meals.
- Flexible pairing: Great with raita, naan, or even alongside dishes like Mini Pancake Cereal for brunch spreads.
Ingredients for Paneer 65 Fry (With Exact Quantities)
For Marination:
- Paneer – 250 grams, cubed
- Ginger garlic paste – 1 teaspoon
- Red chili powder – ¾ teaspoon
- Kashmiri chili powder – ½ teaspoon
- Turmeric powder – ⅛ teaspoon
- Garam masala – ¼ teaspoon
- Cumin powder – ¼ teaspoon
- Salt – to taste
- Lemon juice – 2 teaspoons
- Corn flour – 1 tablespoon
- Rice flour – 1 tablespoon
- Maida (all-purpose flour) – 1 tablespoon
- Water – 1.5 to 2 tablespoons
For Tempering:
- Oil – 1 tablespoon
- Cumin seeds – ½ teaspoon
- Curry leaves – 10–12
- Green chilies – 2, slit
- Yogurt (whisked) – 2 tablespoons
- Red chili powder – ½ teaspoon
- Salt – to taste
- Coriander leaves – for garnish
For Frying:
- Oil – for deep frying
Kitchen Tools and Equipment You’ll Need
- Deep frying pan or kadai
- Mixing bowls
- Slotted spoon
- Measuring spoons
- Whisk
- Paper towels
- Knife and chopping board
How to Make Paneer 65 at Home – Step-by-Step Guide
1. Marinate the Paneer:
Start by placing the cubed paneer in a large bowl. Add ginger garlic paste, red chili powders, turmeric, garam masala, cumin, salt, and lemon juice. Mix to coat well. Then, add corn flour, rice flour, and maida. Sprinkle water little by little until the batter evenly coats the paneer. Let it sit for 20–30 minutes.
2. Deep Fry the Paneer:
Heat oil in a kadai over medium flame. Test the oil with a small drop of batter—it should rise steadily. Fry the paneer cubes in small batches until golden and crisp. Drain on paper towels.
3. Prepare the Tempering:
Heat 1 tablespoon oil in a pan. Add cumin seeds, then curry leaves and green chilies. Sauté for a few seconds. Lower the heat and stir in whisked yogurt, chili powder, and salt. Cook until oil separates slightly.
4. Coat and Finish:
Add fried paneer to the pan and toss until evenly coated in the yogurt masala. Garnish with fresh coriander.
Serve hot. You can also serve this with dips like our Sweet Chili Sauce or as part of a vibrant thali with Harvest Bowl Salad.
Tips to Make Perfect Restaurant Style Paneer 65
- Use firm paneer to prevent breaking during frying.
- Don’t skip rice flour—it ensures extra crunch.
- Marinate for at least 20 minutes to let flavors soak in.
- Maintain medium heat while frying to avoid overcooking or sogginess.
- Use hung curd or thick yogurt for the tempering to avoid curdling.
You can pair it with warm beverages like Lavender Lemonade for a contrasting refreshment.
Common Mistakes to Avoid
- Too much water in the batter makes the coating fall off during frying.
- Overcrowding the pan reduces oil temperature, resulting in soggy paneer.
- Skipping the tempering removes the authentic Hyderabadi twist.
- Using runny yogurt leads to splitting and an oily mess.
Avoid these and you’ll get results as good as any top restaurant or food stall.
Serving Suggestions and Garnishing Ideas
Serve Paneer 65 hot, garnished with crispy curry leaves, lemon wedges, and fresh coriander. For a festive platter, serve it alongside other snacks like Snake Charmers Pretzels or Mini Halloween Pizzas.
Add a dip like Fruit Dip for kids, or a spicy contrast like Vegan Crack Pasta Salad for adults.
Variations of Dry Paneer Recipes You’ll Also Love
Love Paneer 65? You’ll also enjoy:
- Chilli Paneer Dry – Indo-Chinese style with bell peppers
- Tandoori Paneer Tikka – smoky grilled version
- Paneer Pepper Fry – South Indian style with bold black pepper
- Paneer Tikka Wraps – great in sandwiches or wraps like Greek Chicken Gyros
Looking for something fusion? Try it inside a taco shell like these creative Pumpkin Pie Tacos!
How to Store Leftover Paneer 65
Refrigerate: Store in an airtight container for up to 2 days.
Reheat: Use an oven or air fryer at 180°C (350°F) to maintain crispiness. Avoid microwaving.
Do not freeze: Paneer loses its texture upon thawing.
Serve leftovers with a light salad like our Fall Fruit Salad or use as a filling in wraps.
Food Pairing Ideas
Paneer 65 goes well with:
- Jeera rice
- Garlic naan
- Cucumber Mint Agua Fresca
- Strawberry Cream Soda
- Mini Pumpkin Bread for a fusion appetizer-dessert duo
FAQs – Your Questions Answered
Can I air fry instead of deep fry?
Yes! Air fry at 200°C (390°F) for 12–15 minutes, turning halfway through.
Is it very spicy?
It’s moderately spicy. Adjust chili powder to taste.
Can I use Greek yogurt?
Absolutely. It works great for the tempering.
Can I make it ahead of time?
You can prep ingredients in advance, but always fry fresh for best texture.
Is this gluten-free?
Use besan or more rice flour instead of maida to make it gluten-free.
Final Thoughts + Call to Action
This Paneer 65 Fry recipe combines bold South Indian spices with the creaminess of yogurt and the crunch of deep-fried paneer. It’s the perfect appetizer for celebrations, potlucks, or casual dinners. Packed with flavor, texture, and visual appeal, this Hyderabadi restaurant-style recipe will quickly become a favorite.
If you enjoyed this recipe, don’t forget to share it with friends, bookmark it, and subscribe to our blog for more irresistible Indian and global vegetarian dishes. You’ll also love our Thai Basil Beef Rolls and French Strawberry Cake if you’re looking to explore more culinary adventures.
Print
Deliciously Crispy Paneer 65 Fry – Hyderabadi Restaurant Style at Home
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Paneer 65 Fry is a spicy, crispy, Hyderabadi-style vegetarian appetizer that’s crunchy outside, soft inside, and coated with a flavorful yogurt tempering. Perfect as a party starter or weekend treat, this restaurant-style paneer 65 delivers bold South Indian spices and irresistible texture straight from your kitchen.
Ingredients
For Marination:
- 250 g paneer, cubed
- 1 tsp ginger garlic paste
- ¾ tsp red chili powder
- ½ tsp Kashmiri chili powder
- ⅛ tsp turmeric powder
- ¼ tsp garam masala
- ¼ tsp cumin powder
- Salt, to taste
- 2 tsp lemon juice
- 1 tbsp corn flour
- 1 tbsp rice flour
- 1 tbsp maida (all-purpose flour)
- 1.5–2 tbsp water
For Tempering:
- 1 tbsp oil
- ½ tsp cumin seeds
- 10–12 curry leaves
- 2 green chilies, slit
- 2 tbsp whisked yogurt
- ½ tsp red chili powder
- Salt, to taste
- Fresh coriander leaves, for garnish
For Frying:
- Oil, for deep frying
Instructions
- Marinate the paneer: In a bowl, mix paneer cubes with ginger garlic paste, chili powders, turmeric, garam masala, cumin, salt, and lemon juice. Add corn flour, rice flour, and maida. Sprinkle water gradually until paneer is well coated. Rest 20–30 minutes.
- Deep fry: Heat oil in a kadai on medium flame. Fry marinated paneer in small batches until golden and crisp. Drain on paper towels.
- Prepare tempering: Heat 1 tbsp oil in a pan. Add cumin seeds, curry leaves, and green chilies. Sauté briefly. Lower heat, stir in whisked yogurt, chili powder, and salt. Cook until oil separates slightly.
- Coat and finish: Toss fried paneer in the yogurt masala until coated. Garnish with coriander and serve hot.
Notes
- Use firm paneer to avoid breaking while frying.
- Rice flour ensures extra crispiness—don’t skip it.
- Maintain medium flame for frying to avoid soggy paneer.
- Use thick yogurt or hung curd to prevent tempering from splitting.
- Paneer 65 tastes best served hot and fresh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Indian Recipes, Vegetarian
- Method: Deep Frying, Tempering
- Cuisine: Indian, Hyderabadi
Nutrition
- Serving Size: 1 portion (approx. 6–7 cubes)
- Calories: 260
- Sugar: 3g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Paneer 65, Crispy Paneer 65, Hyderabadi Paneer 65, Paneer Starter Recipe, Paneer 65 Fry Restaurant Style
