How to make Thread Paneer -

Panner deep fried in oriental style.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर),

Cuisine : Chinese

Course : Snacks and Starters

Thread Paneer

Thread Paneer Recipe Card


English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thread Paneer Recipe

  • Paneer (cottage cheese) 250 grams

  • Garlic finely chopped 6 cloves

  • Sweet chilli sauce 2 tablespoons

  • Lemon juice 2 tablespoons

  • White pepper powder 1 teaspoon

  • MSG 1/4 teaspoon

  • Soy sauce 1 tablespoon

  • Sugar 2 teaspoons

  • Salt to taste

  • Refined flour (maida) 2 teaspoons

  • Cornflour/ corn starch 1 teaspoon

  • Spring roll wrappers julienne 6

  • Oil to deep fry


Step 1

Cut the paneer into two-inch long half-inch wide and half-inch thick fingers. In a bowl mix chopped garlic, sweet chilli sauce, lemon juice, white pepper powder, MSG, soy sauce, sugar and salt to taste.

Step 2

Apply this mixture liberally on the paneer fingers and leave aside to marinate for fifteen minutes. Mix two tablespoons of refined flour and one tablespoon of cornstarch and add to the paneer mixture. Mix well. Keep aside for ten minutes.

Step 3

Spread the spring roll wrapper julienne in a plate. Roll the marinated paneer in them. Press well with your hand so that julienne stick to the paneer.

Step 4

Heat sufficient oil in a wok, deep fry the paneer fingers for two to three minutes on medium heat, turning frequently or until crisp and golden brown in colour.

Step 5

Remove, drain onto an absorbent kitchen towel and serve hot with a sauce of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.