Ingredients
For the Cottage Cheese (Paneer) Sticks:
- 250 g (about 1 cup) fresh cottage cheese (paneer), firm
- 2 tablespoons cornflour (cornstarch) or all-purpose flour
- 1 teaspoon cornstarch slurry (optional, for extra crispiness)
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- ½ teaspoon garlic powder (optional, for flavor)
- ¼ teaspoon paprika or chili powder (optional, for color and mild spice)
- 1 teaspoon lemon juice (optional, for slight tang)
For Breading:
- ½ cup all-purpose flour
- ½ cup breadcrumbs (or panko breadcrumbs for extra crunch)
- 1 teaspoon Italian seasoning or dried herbs (optional)
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten (or substitute with milk for eggless version)
For Frying:
- 1–1.5 cups vegetable oil (for deep frying)
- Or baking option: Preheat oven to 200°C (390°F), spray lightly with oil.
Optional Dipping Sauce:
- ½ cup tomato ketchup
- 2 tablespoons mayonnaise
- ½ teaspoon hot sauce or chili flakes
- ½ teaspoon honey (optional)
- Mix well for a tangy-sweet dip
Instructions
Preparing the Paneer
- Cut the paneer into sticks about 1 cm × 1 cm × 5 cm. Try to make them uniform for even cooking.
- Optional: If the paneer is very soft, freeze it for 15–20 minutes to make cutting easier.
- In a bowl, mix paneer sticks with:
- Salt, pepper, garlic powder, paprika, cornflour, and lemon juice.
- Gently toss the sticks so every piece is lightly coated. This helps the coating stick later.
Preparing the Breading Station
You will need three bowls:
Bowl 1: Flour
- Add ½ cup all-purpose flour.
Bowl 2: Egg Wash
- Beat 2 eggs with 1 tablespoon water (or milk for eggless version).
Bowl 3: Breadcrumbs
- Mix breadcrumbs with salt, pepper, paprika, and optional herbs.
Tip: If you like extra crispy sticks, double bread them: flour → egg → breadcrumbs → egg → breadcrumbs.
Coating the Paneer Sticks
- Roll each paneer stick in flour, shake off excess.
- Dip in egg wash, coating evenly.
- Roll in breadcrumb mixture, pressing gently to stick.
- Optional: Let coated sticks rest for 10 minutes in the fridge. This helps coating hold while frying.
Cooking Methods
A. Deep Frying (Crispiest)
- Heat oil in a pan over medium heat until it reaches 175°C (350°F).
- Test with one breadcrumb: it should sizzle and rise slowly.
- Fry 5–6 sticks at a time; avoid overcrowding.
- Fry 2–3 minutes until golden brown on all sides.
- Remove with slotted spoon, place on paper towels to drain excess oil.
B. Baking (Healthier Option)
- Preheat oven to 200°C (390°F).
- Place coated sticks on baking sheet lined with parchment paper.
- Spray or brush lightly with oil.
- Bake 15–20 minutes, turning halfway, until golden and crisp.
C. Air Frying (Crispy + Less Oil)
- Preheat air fryer to 180°C (360°F).
- Place sticks in basket, spray lightly with oil.
- Cook 12–15 minutes, shaking basket halfway.
Serving
- Serve hot with your favorite dips: tomato ketchup, spicy mayo, garlic sauce, or mint chutney.
- Optional garnish: sprinkle chopped parsley or grated parmesan for extra flavor.
- Pair with a side salad or coleslaw for a snack platter.
Extra Tips for Perfect Cottage Cheese Sticks
- Use fresh, firm paneer. Soft paneer may break during frying.
- Double coating makes them extra crunchy.
- Avoid overcrowding the pan while frying; sticks cook unevenly if crowded.
- Spice it up: Add cumin powder, chili flakes, or smoked paprika in the breadcrumb mixture.
- Leftover sticks can be reheated in an oven to maintain crispiness; microwaving will make them soft.
