Crispy Fried Paneer Burger

Serves: 4

Photo by: Deepika Kalla



  • 2 Pack (6oz) The Original Paneer, cut into 1" cubes
  • 4 brioche buns

For the dry mixture: 

  • 1 cup panko breadcrumbs
  • 1tsp smoked paprika 
  • Salt & pepper, to taste

For the flour mixture: 

  • 1/2 cup all-purpose flour (or any other flour of your choice - gluten-free, rice flour, corn starch all work well)
  • 1 tsp chili powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp black pepper
  • Salt, to taste

 For Frying

  • About 2-3 cups of Grapeseed oil or any oil of your choice



  • Cut the paneer crosswise into two rectangles that are each about 1/2 inches wide. 
  • In a large bowl, whisk and combine together flour with all the spices, salt and pepper. Add water gradually and whisk well to make a paste of pouring consistency.
  • In a separate bowl, mix together breadcrumbs, salt and smoked paprika for making dry coating.
  • Dip the paneer slice first in the wet flour coating and then roll it in the dry breadcrumb mixture. Batter it twice for a thick coating. 
  • Preheat Grapeseed oil to 350F in a large nonstick or cast-iron skillet. Fry the paneer patty until golden-brown, 2-3 minutes per side.  
  • Drain the paneer of any excess grease on a paper towel-lined plate or on a wire rack
  • Stack the burgers in the brioche buns with lettuce, tomatoes, avocado, onions, crispy paneer patty and the spicy mayo. 

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