Peri Peri Paneer Fingers

Instructions

1. 1

   Cut the paneer into finger-sized strips, about 1 cm thick and 5-6 cm long.

2. 2

   Toast the whole wheat bread slices until crisp, then blend them into fine crumbs using a food processor. Set aside.

3. 3

   In a bowl, mix the cornflour with 2 tablespoons of water to make a smooth slurry.

4. 4

   In another bowl, combine the peri peri powder, chili flakes, and chopped parsley with the bread crumbs. Mix well.

5. 5

   Dip each paneer finger into the cornflour slurry, ensuring it is coated evenly.

6. 6

   Roll the coated paneer fingers in the peri peri breadcrumb mixture, pressing gently so the crumbs stick well.

7. 7

   Heat olive oil in a non-stick pan over medium heat.

8. 8

   Place the coated paneer fingers in the pan and shallow fry them, turning occasionally, until they are golden brown and crisp on all sides (about 5-7 minutes).

9. 9

   Remove the peri peri paneer fingers from the pan and place them on a paper towel to absorb excess oil.

10. 10

    Serve hot, garnished with extra chopped parsley if desired.