Long back I had tried a delicious Indo-Chinese dish, Vegetable paneer noodle balls, in a restaurant. That recipe was made with crushed veggies and paneer rolled in noodles. I wanted to try something similar at home, but instead of crushing I used cubed paneer in today’s recipe.
Deep fried spiced paneer on a stick wrapped in thread like long strands of noodles. After the whole dish was ready, it looked like thread spindles so I thought of naming it Paneer Noodle Spindles. It is crunchy and crispy on the outside with the inside filled with a spicy, creamy, soft texture that crumbles in every bite!
Cooking time: 1 hr
75 gms noodles (Hakka or Egg Noodles), makes approximately 1 cup boiled noodles
2 tsp oil, for boiling and tossing
¼ tsp salt
1½ tbsp cornflour
300 gms Paneer (Farmer Cheese)
2 tbsp lemon juice
1 tsp ginger paste
1 tsp dry red chili flakes
1 tsp olive oil
1 tsp oil
1 tsp red chili powder, or adjust as per spice powder
1½ tsp onion powder
¼ tsp black pepper powder
¼ tsp salt, or adjust as per taste
Oil, for frying
Bamboo skewers or satay sticks
1. Boil 3 cups of water in a large pot on medium heat. Add noodles, 1 tsp oil and ¼ tsp salt to it. Turn occasionally in between and boil until the noodles are 80% cooked (approximately 2-3 mins). Turn off heat.
2. Transfer the noodles to a colander and drain water. Pour cold water over the boiled noodles to stop cooking immediately.
3. Transfer the noodles into a deep plate and add 1 tsp oil to it. Toss the noodles together.
4. Then sprinkle 1 tbsp cornflour over it, toss together completely coating them and spread the noodles evenly over the plate. Sprinkle ½ tbsp cornflour over it and keep aside for it to dry for at least 30 mins.
1. Cut paneer in long thick pieces of (1 x 2) inch.
2. Heat a pan on low heat, drizzle 1 tsp oil and place the paneer cubes on the pan. Flip the paneer in 15-20 sec and in another 15 sec, remove from pan and place it in a plate. Keep aside.
3. In a bowl, combine lemon juice, ginger paste, dry red chili flakes, olive oil, red chili powder, onion powder, black pepper powder and salt. Mix well.
4. Add paneer to the marination and gently mix together. Keep aside to marinate for 15 mins.
5. Soak bamboo skewers in warm water for 15 mins. Remove from water and wipe the skewers with paper towel. Then completely coat the skewers with oil.
6. Pierce the paneer cubes with each skewers. Keep aside.
1. Lay few strands of long noodles straight, place paneer cube at one end of noodles and rotate completely wrapping paneer with noodles. Repeat the same process with rest of paneer cubes and keep aside.
2. In a deep-frying pan or fryer, heat oil on medium heat. Slowly drop the paneer holding the end of the skewer into the hot oil.
3. Deep fry until noodles are crispy and slightly golden in color.
4. Once crispy, using a slotted spatula, lift the fried noodles, drain the oil and remove them on a paper towel lined plate to absorb excess oil. The spindles are ready.
Serve hot with schezwan sauce or tomato ketchup.
spoonful O’ tips
1. While cooking, noodles must be completely submerged in boiling water so that they cook evenly.
2. The time required to cook different types of noodles may vary. So be careful and cook noodles only until almost cooked. Overcooking them might turn them mushy.
3. Tossing cooked noodles in oil stops noodles from sticking together.
4. Cornflour soaks the water from the noodles making them dry and resting them further at room temperature removes the excess moisture from the noodles.
5. Make sure to completely dry the noodles before wrapping it in paneer, or else after adding it in hot oil the noodles will get hard and chewy.
6. Slightly toasting the paneer, makes its outer surface slightly hard and prevents it from breaking into pieces when mixed in the marination.
7. Soaking wooden skewers is very important step so that they don’t get burnt while frying.
8. Coating the skewers with oil makes sure paneer doesn’t stick to the wooden surface.