4 Easy Tips To Master The Art Of Perfectly Threaded Paneer
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If you're a fan of paneer, the versatile Indian cheese, you know that its texture and consistency play a vital role in the overall enjoyment of any dish it's used in. Whether you're a seasoned cook or just starting to explore the world of paneer, achieving perfectly threaded paneer can elevate your culinary creations to new heights.

From crispy paneer tikka to creamy paneer curries, getting that ideal balance of softness and structure is key. Let us explore four easy tips that will help you master the art of perfectly threaded paneer. With these techniques in your culinary arsenal, you'll be able to create delicious, restaurant-quality paneer dishes in no time. So, let's dive in and unlock the secrets to achieving paneer perfection!

The Essential Tips You Should Follow To Make The Perfect Threaded Paneer:

Creating crispy thread paneer at home requires attention to detail and a few essential tips to achieve the desired texture and taste. By following these guidelines, you can elevate your paneer dishes and delight your taste buds with the perfect balance of softness and crunch. Here, we delve into the details of each tip to help you master the art of making crispy thread paneer.

Select The Right Type Of Paneer:

The first step to achieving crispy paneer is to choose the right type of cheese. Look for paneer with a thick and firm consistency. Avoid paneer that is too soft or crumbly, as it may break apart during cooking. Thicker and firmer paneer holds its shape better when subjected to high heat, resulting in crispy edges and a tender centre.

Add Corn Flour Or Rice Flour To The Marinade:

To enhance the crispiness of the paneer, incorporating corn flour or rice flour into the marinade is a game-changer. These flours add a light and delicate coating that crisps up beautifully when fried. Mix the chosen flour with spices, herbs, and any other desired flavourings to create a flavourful marinade. The flour helps create a protective layer that prevents the paneer from becoming too moist during cooking, resulting in a satisfying crunch.

Ensure Your Marinade Is Thick:

A thick marinade plays a crucial role in achieving crispy thread paneer. A thicker consistency ensures that the marinade clings to the paneer, creating a uniform coating. To thicken the marinade, you can use ingredients such as yoghurt, besan (gram flour), or additional corn flour. These act as binding agents, helping to hold the marinade onto the paneer while retaining moisture within the cheese.

Ensure The Oil Is Hot Enough For Deep-Frying:

One of the key elements to achieving crispy paneer is frying it at the right temperature. Heat the oil to the correct temperature, usually around 350–375°F (175–190°C), before adding the paneer to the pan. If the oil is not hot enough, the paneer will absorb more oil, resulting in a greasy texture. To check the oil temperature, you can drop a small piece of the marinade into the oil; if it sizzles and rises to the surface immediately, the oil is ready for frying.

When frying the paneer, it's essential to maintain the heat consistently. Avoid overcrowding the pan, as this can lower the oil temperature and prevent the paneer from achieving an even crispy texture. Fry the paneer in batches, giving each piece enough space to cook evenly and develop a golden-brown crust.


 200 grams paneer 

 2 tablespoons cornflour (cornstarch)

 2 tablespoons all-purpose flour

 1/2 teaspoon red chilli powder

 1/2 teaspoon cumin powder

 1/2 teaspoon chaat masala (optional)

 Salt to taste

 Oil for deep frying

 Fresh coriander leaves for garnish (optional)

 Lemon wedges for serving


1. Cut the paneer into long, thin strips resembling threads. You can also grate the paneer or use a grater to achieve a similar texture.

2. In a mixing bowl, combine the cornflour, all-purpose flour, red chili powder, cumin powder, chaat masala (if using), and salt. Mix well.

3. Add the paneer strips to the flour mixture and gently toss until they are well coated with the mixture.

4. Heat oil in a deep frying pan or kadai over medium heat.

5. Once the oil is hot, carefully add the coated paneer strips in small batches. Fry them until they turn golden brown and crispy. This usually takes about 2-3 minutes.

6. Remove the fried paneer strips using a slotted spoon and place them on a kitchen paper towel to drain excess oil.

7. Repeat the frying process with the remaining coated paneer strips.

8. Once all the paneer strips are fried, transfer them to a serving plate.

9. Garnish with fresh coriander leaves (if desired) and serve hot with lemon wedges.

Enjoy your crispy and flavourful threaded paneer as a delicious appetizer or snack!

Note: You can adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and other spices.