How to make Paneer Koliwada -

Paneer dipped in batter mixed with spices and fried in oil to make a delightful starter.

Sanjeev Kapoor

This recipe is from the book Paneer Book.

Main Ingredients : Cottage cheese, Gram fLour

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Paneer Koliwada checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Lobster Bar-Be-Que Cajun Fish Singhada Parantha with Arbi - SK Khazana Greenpeas Kachori

Paneer Koliwada

Paneer Koliwada Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Paneer Koliwada Recipe

  • Cottage cheese 300 grams

  • Gram fLour 1/2 cup

  • Cumin powder 1/2 teaspoon

  • Kashmiri red chilli powder 2 teaspoons

  • Salt 1 tablespoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Yogurt 2 tablespoons

  • Lemon juice 2 tablespoons

  • Oil for deep-frying

  • Chaat masala 1/2 teaspoon


Step 1

Cut the cottage cheese into three-inch by half-inch by half-inch pieces.

Step 2

Take gram flour in a bowl, add cumin powder, red chilli powder, salt, ginger paste, garlic paste, yogurt, lemon juice and a little water if necessary and whisk into a thick and smooth batter.

Step 3

Add the cottage cheese pieces to the batter and marinate for half an hour.

Step 4

Heat oil in a kadai. Gently slide in the cottage cheese pieces and deep-fry the till crisp on the outside. Drain on absorbent paper.

Step 5

Transfer them onto a serving platter and serve hot, sprinkled with chaat masala.

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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.