75GramsDry Noodlesof your choice (I used hand cut hakka noodles)
Cut the paneer block into 8 small cuboids as shown in the video. Combine kashmiri red chilli powder, ginger garlic paste, soy sauce, tomato ketchup, lemon juice and salt in a shallow bowl.
Coat the paneer pieces in the prepared mix and cover it well on all sides. Keep aside and allow to marinate for 10-15 minutes.
Add water, salt and oil to a stockpot and allow it to come to boil over high heat. Once the water is boiling, add the dry noodles and cook for 1.5-2 minutes (this will vary based on the noodles you use). Cook till the noodles soften enough to make them easier to handle, but don't cook fully.
Once the noodles are cooked, drain them using a strainer or sieve. Run it under cold water to prevent further cooking. Let all the excess water drain. Toss lightly with a teaspoon of oil. Keep aside.
Add the corn flour to a flat bowl or plate. Take the marinated pieces one at a time and dredge lightly with cornflour. Tap to remove any excess. Repeat with the remaining paneer pieces and set aside.
Take a small amount of noodles and spread it out flat. Take one piece of the paneer, place it at one edge, perpendicular to the noodles in the middle and wrap the noodles around it. Ensure the noodles are well wrapped and sticking as much as possible. Repeat with the other pieces and keep aside.
Heat enough oil in a kadai or frying pan for deep frying, over medium heat up to 350-375F. Once hot, add the noodles wrapped paneer pieces one by one. Be careful as the oil will sizzle slightly. Also ensure not to move the pieces or the noodles around for the first 1-2 minutes.
After frying for 2-3 minutes, turn each piece over and fry for another 2 minutes till golden brown
Once cooked, remove from the pan and drain on paper towels. Serve hot with a dipping sauce of your choice. I love to serve it with a Thai Sweet Chilli Sauce.
Make this vegan: Try this recipe with firm tofu instead of paneer to make it vegan.
Make this gluten free: Try this recipe with gluten free noodles.
Tightly wrap the noodles around the paneer. Once you add it to the hot oil, do not keep moving it around initially, allow it to fry undisturbed for a 1-2 minutes . After this you may move or turn it.
Serve immediately as the crispy crunchy exterior will become soft. If planning to serve later, quickly flash fry it in hot oil before serving.