You can also check out my other Snack Recipes.
Instructions for how to make Paneer Thread Rolls:
- Firstly, cut the paneer into long strips as shown in the picture.
- For preparing Masala coating, Take a plate and add chili sauce and tomato sauce to it. You can use Kashmiri Red chili powder also in place of chili sauce.
- Add Soy sauce and ginger garlic paste to it.
- Add salt and flavouring salt to it. For flavouring salt, I have used French fries seasoning. You can use any flour seasoning which you like.
- Add 1 tbsp of corn starch to it. Mix them well. Masala for coating is ready.
- Add paneer strips to it.
- Coat the prepared masala on the paneer strips well. Coat all the sides well.
- To seal this coating, sprinkle 2-3 tbsp corn starch over the paneer and dry coat them. This is very important otherwise all the masala will come out in the oil.
- Rest it like this for 5- 10 mins.
- Meanwhile, Heat up some water for preparing the noodles. After a boil comes, add 1/2 tsp salt and 1 tsp oil in it.
- Add Hakka noodles to it.
- Gently stir while noodles are boiling. Cook it for 8-10 mins.
- After that, strain all the water from the noodles and immediately add cold water to stop the cooking process. Noodles are ready.
- Lets start rolling it. Take few ( around 6) strands of noodles in your hand. Make sure they are long and not twisted all together.
- After that, take one piece of paneer and roll the noodles around it.
- Paneer is threaded around well. Likewise, prepare all paneer pieces.
- Heat oil in a wok and add threaded paneer roll into it.
- Stir occasionally and fry till the rolls turn golden and crisp.
- Drain out the rolls and Place them on a plate covered with absorbent paper. Likewise fry rest of the rolls as well.
- Crispy juicy and saucy Paneer thread rolls are ready to serve. Enjoy it!
1. Ingredients Preview.
2. Firstly, cut the paneer into long strips as shown in the picture.
3. For preparing Masala coating, Take a plate and add chili sauce and tomato sauce to it. You can use Kashmiri Red chili powder also in place of chili sauce.
4. Add Soy sauce and ginger garlic paste to it.
5. Add salt and flavouring salt to it. For flavouring salt, I have used French fries seasoning. You can use any flour seasoning which you like.
6. Add 1 tbsp of corn starch to it. Mix them well. Masala for coating is ready.
7. Add paneer strips to it.
8. Coat the prepared masala on the paneer strips well. Coat all the sides well.
9. To seal this coating, sprinkle 2-3 tbsp corn starch over the paneer and dry coat them. This is very important otherwise all the masala will come out in the oil.
10. Rest it like this for 5- 10 mins.
11. Meanwhile, Heat up some water for preparing the noodles. After a boil comes, add 1/2 tsp salt and 1 tsp oil in it.
12. Add Hakka noodles to it. You can use noodles of your choice like Regular noodles, rice noodles etc. but I have used Hakka Noodles.
Don't break noodles.
13. Gently stir while noodles are boiling. Cook it for 8-10 mins.
14. After that, strain all the water from the noodles and immediately add cold water to stop the cooking process. Noodles are ready.
15. Lets start rolling it. Take few ( around 6) strands of noodles in your hand. Make sure they are long and not twisted all together.
16. After that, take one piece of paneer and roll the noodles around it.
17. Paneer is threaded around well. Likewise, prepare all paneer pieces.
18. Heat oil in a wok and add threaded paneer roll into it. Make sure oil is really high hot. Place as many rolls as possible in the wok.
19. Stir occasionally and fry till the rolls turn golden and crisp.
20. Drain out the rolls.
21. Place them on a plate covered with absorbent paper. Likewise fry rest of the rolls as well.
22. Crispy juicy and saucy Paneer thread rolls are ready to serve. Enjoy it!
Tips:
- You can use 2 tsp Kashmiri Red chili powder in place of chili sauce.
- You can use combination of 1/4 tsp onion powder, 1/4 tsp garlic powder and 1/4 tsp grounded black pepper in place of French fries seasoning.
- Dry coating with corn starch is very important, otherwise all the masala will come out in the oil.
- You can use any noodles of your choice.
- Don't break the noodles as we need long strands of noodles.
- For frying, oil must be high hot. Otherwise, noodles absorbs all the oil and not be crispy.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, cut the paneer into long strips as shown in the picture.
3. For preparing Masala coating, Take a plate and add chili sauce and tomato sauce to it. You can use Kashmiri Red chili powder also in place of chili sauce.
4. Add Soy sauce and ginger garlic paste to it.
5. Add salt and flavouring salt to it. For flavouring salt, I have used French fries seasoning. You can use any flour seasoning which you like.
6. Add 1 tbsp of corn starch to it. Mix them well. Masala for coating is ready.
7. Add paneer strips to it.
8. Coat the prepared masala on the paneer strips well. Coat all the sides well.
9. To seal this coating, sprinkle 2-3 tbsp corn starch over the paneer and dry coat them. This is very important otherwise all the masala will come out in the oil.
10. Rest it like this for 5- 10 mins.
11. Meanwhile, Heat up some water for preparing the noodles. After a boil comes, add 1/2 tsp salt and 1 tsp oil in it.
12. Add Hakka noodles to it. You can use noodles of your choice like Regular noodles, rice noodles etc. but I have used Hakka Noodles.
Don't break noodles.
13. Gently stir while noodles are boiling. Cook it for 8-10 mins.
14. After that, strain all the water from the noodles and immediately add cold water to stop the cooking process. Noodles are ready.
15. Lets start rolling it. Take few ( around 6) strands of noodles in your hand. Make sure they are long and not twisted all together.
16. After that, take one piece of paneer and roll the noodles around it.
17. Paneer is threaded around well. Likewise, prepare all paneer pieces.
18. Heat oil in a wok and add threaded paneer roll into it. Make sure oil is really high hot. Place as many rolls as possible in the wok.
19. Stir occasionally and fry till the rolls turn golden and crisp.
20. Drain out the rolls.
21. Place them on a plate covered with absorbent paper. Likewise fry rest of the rolls as well.
22. Crispy juicy and saucy Paneer thread rolls are ready to serve. Enjoy it!
One Comment
Ezra
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