Oat-Crusted Paneer Fingers
- 20 min prep
- 68 min
- Bake
- Serves 3
- 505 kcal
- 23 g protein
Paneer batons marinated in spiced curd, dipped in a cornflour batter and rolled in oats, then baked or air-fried until golden. A crunchy starter with no egg wash.
Ingredients
- 250 g paneer, cut into 1.5 cm thick fingers
- ¼ cup (60 g) thick curd
- 1 tsp ginger-garlic paste
- 1 tbsp (15 ml) lemon juice
- 1 tsp Kashmiri chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp chaat-style amchur, 1 tsp kasuri methi
- Salt, to taste
- 4 tbsp (32 g) cornflour, whisked with 4-5 tbsp water
- 1 cup (90 g) rolled oats, lightly crushed
- ¼ tsp crushed black pepper, mixed into the oats
- 1½ tbsp (22 ml) oil, to brush the fingers
Method
- 1Whisk the curd, ginger-garlic paste, lemon juice, spices and salt into a thick marinade. Coat the paneer fingers gently and leave them for 30 minutes (or up to 4 hours in the fridge).
- 2Heat the oven to 200°C and line a tray with parchment brushed with oil. Crush the rolled oats in your hand or pulse them twice so the flakes are smaller, then season with pepper and a pinch of salt.
- 3Whisk the cornflour and water into a smooth batter about as thick as pouring cream.
- 4Lift one paneer finger from the marinade, dip it in the batter, let the excess drip off, and roll it in the oats, pressing so the flakes stick on all sides. Repeat with the rest.
- 5Lay the fingers on the tray with space between them and brush or spray the tops with oil.
- 6Bake for 9 minutes, turn each finger, and bake for another 8-9 minutes until the oats are deep golden and crisp. Serve immediately.
Notes from the Department
- Air fryer: spray with oil and cook at 190°C for 9-10 minutes, turning halfway.
- Shallow-fry: cook in 3-4 tbsp oil on medium for about 1 minute per side until golden.
- Coat the fingers up to 2 hours ahead and keep them in the fridge on a tray. Cold coated paneer crisps better.
Nutrition per serving
- Energy
- 505 kcal
- Protein
- 23 g
- Carbohydrate
- 36 g
- Fat
- 30 g
- Fibre
- 3.9 g
- Sugars
- 3.6 g
Why this works
Paneer fingers usually get a maida-and-breadcrumb coat and a long bath in oil. Rolled oats make a better crust. Their flakes stay distinct in the oven, so the coating is rough and crunchy instead of uniform, and they brown evenly with just a brush of oil. The cornflour batter does the job an egg wash would do, gluing the oats on tight, so this stays eggless.
The curd marinade matters too. It seasons the paneer all the way through and keeps it soft inside while the outside crisps. Paneer itself brings plenty of protein, which makes this a starter that actually fills people up.
Swaps
Use tofu for a vegan version; marinate it in lemon juice and spices with a spoon of oil instead of curd. Swap half the oats for crushed cornflakes for an even louder crunch. Add a pinch of smoked paprika or dried oregano to the oats if you are serving these with pasta-style dips. With certified gluten-free oats, this recipe has no wheat or hing, so it suits a gluten-free table.
Serving and storage
Serve hot with mint chutney, a garlicky hung curd dip or sweet chilli sauce. They are best straight out of the oven. Leftovers keep a day in the fridge; reheat in an air fryer at 180°C for 3-4 minutes. The microwave makes the coat soft and the paneer rubbery. The Ministry advises against it.
Questions people ask
- How do I stop the oats falling off the paneer?
- Pat the marinated paneer lightly, use a batter thick enough to coat a spoon, and press the oats on firmly. Chilling the coated fingers for 15 minutes before baking also helps.
- Can I use quick oats for the coating?
- Yes, but quick oats give a finer, less crunchy crust. Rolled oats, lightly crushed, make the best texture.
- Can I make oats crusted paneer without an oven?
- Yes. Shallow-fry them in a few tablespoons of oil on medium heat for about a minute per side, or use an air fryer at 190°C for 9-10 minutes.
Inspired by Priya's Versatile Recipes. Method, notes and photograph by the Ministry of Oats.
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