Chilli Paneer recipe

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Indo-chinese food is the most popular street food of India. One can enjoy these Chinese cuisine with Indian tadka at every corner . Be it Metro city or a rural place. Everyone is making their own version of Chinese food with available ingredients near their Market place.

Today I am sharing with you Chilli paneer recipe.

Chilli Paneer

What is Chilli Paneer??

So, it’s basically paneer coated with cornstarch and deep fried with some green chili in the recipe.

What ingredients are required

It completely depends on your taste buds, with basic vegetables like capsicum, spring onions. You can go on to add more of your favorite one’s.

So let’s get the recipe

#foodblogger #purvanchaltadka #chillipaneer


  • 4 tablespoon cornflour
  • 1/2 cup maida
  • 1 teaspoon salt
  • 2 tablespoon schezwan chutney
  • 5 ml vinegar
  • 5 ml water
  • 1 tablespoon cornflour
  • 5 ml soy sauce
  • 1 tablespoon red chili sauce
  • 3 to 4 green chili slit long
  • 1/2 cup garlic minced
  • 1 tablespoon grated ginger
  • 2 capsicum cut in cubes
  • 1 onion cut cubes
  • 250 grams paneer cubed
  • Oil for deep frying and cooking
  • 1 cup spring onions green for garnish


  • Take a bowl add maida, cornflour and salt , mix it well
  • Coat the cubed paneer in it
  • Heat a kadhai with oil and deep fry the paneer till golden brown
  • Remove on paper towel
  • Take a small bowl add water and cornflour to form a slurry, keep this aside
  • Use the same kadhai and remove the extra oil
  • Heat it , add in green chili, garlic and ginger, saute it
  • Add in the veggies and stir
  • Add in vinegar, schezwan chutney, red chili sauce, soy sauce and salt
  • Stir it well
  • Cook for a minute
  • Now add in the slurry
  • And cook it desired consistency
  • For half a minute
  • Off the flame
  • Garnish with spring onions green
  • Your Chilli Paneer is ready to be enjoyed while it’s piping hot
  • Simple and easy recipe hope you enjoyed it
  • Until then keep exploring…….

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Chinese vermicelli

We usually keep making the onion-tomato version of vermicelli,today just wanted something chinese and grabed this vermicelli and cooked in my style.with only few veggies available in the pantry,instead of heading and shopping I prefered of cooking with whatever is there.Chinese cuisine is one such dish which is loved by all and you don’t have to request them to finish this off.

Try this different style vermicelli for your kids lunch box or as a evening snack,you won’t be disappointed.

Vermicelli is often stored at every Indian household for making of seviya,either we cook sweet or salty,this time let’s cook chinese.


  • 2 cups vermicelli cook as per given in packet
  • 1 onion chopped
  • 1 green capsicum chopped
  • 1/2 cup chopped cabbage
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon vinegar
  • 1/2 tablespoon schezwan chutney
  • 2 tablespoon boiled sweet corn(optional)
  • 2 green chillies chopped
  • salt as per taste
  • 1 tablespoon sugar
  • oil for cooking


  • First cook vermicelli as per the instructions given on the packet
  • Heat oil in a kadhai on medium flame
  • Add in ginger-garlic paste,saute till raw smell has gone
  • Add in green chillies, onions and saute till soft
  • Add in veggies(whichever you are using) cabbage, capsicum and boiled corn
  • Saute for few seconds
  • Next add in the given sauces with salt
  • Mix well
  • Add sugar
  • Add cooked vermicelli
  • Toss it well
  • Garnish with chopped capsicum and corn
  • Serve hot
  • Chinese vermicelli is ready to be served
  • Hope you liked my version of vermicelli
  • Until then keep exploring…..

While adding salt remember,the sauce does have a little amount of salt already.

Chinese Bhajiya roll

Kathi rolls were originated in Calcutta with kababs like beef,chicken amd mutton and the variations are endless today.Everyone coming with their own version here to suit their taste buds.I developed his recipe to the exact taste of my twins,knowing what they will like n what not.This roll has being a hit with them,actually made this for their lunch box as every mother will understand the pain of making something different every day for kids,it’s a huge task.So just grabbed whatever was in my pantry and essembled ,there you go a delicious mouthwatering, tasty and tangy with some spicyness here it is Chinese bhajiya roll

Chinese is every childs favourite cuisine,I can say even adults,so best roll I thaught of making was this.Purely being my way of cooking here,I have not used maida rotis only wheat flour rotis to keep it healthy.

Kathi rolls are basically any kabab or bajiya rolled into Indian flat bread like maida ki roti or gehu ki roti.

A best lunch box idea or snack

Do check my You Tube channel for detailed video Purvanchal’s Tadka

Follow me on Instagram @purvanchalstadka

Let’s get the recipe quick


Chinese Bhajiya Roll

Chinese bhajiya roll


  • 1/2 cup butter
  • Tomato sauce
  • Green chilli sauce
  • Wheat flour rotis
  • 5 tablespoon besan/chickpea flour
  • 2 green chillies
  • 1/2 tablespoon red chilli flakes
  • 1 cup chopped cabbage/patta gobi
  • 1 cup chopped capsicum
  • 1 tablespoon ginger-garlic paste
  • 1 onion chopped long
  • 1 tablespoon salt or as per taste
  • Oil for deep frying
  • 1/2 tablespoon veniger /lemon juice
  • water for making batter


  • Take a bowl and add in chopped cabbage, capsicum with green chillies ,red chilli flakes and ginger-garlic
  • Mix them with your hands
  • Now,add in besan and salt
  • Make a thick batter by adding water
  • Heat a kadhai with oil,start deep frying these bhajiyas with the help of spoon.
  • Keep it light brown in colour .
  • Remove it on a kitchen towel.
  • Now take chopped onions and add vinegar,mix it keep aside
  • Spread rotis on a plate apply butter
  • Apply tomato sauce with green chilli sauce
  • Keep the bhajiyas in between
  • Spread vinegar mixed onions on top
  • Squeeze more tomato sauce and green chutney sauce over the onions
  • Roll the rotis
  • Cover one side with aluminium foil
  • Serve them
  • Chinese bhajiya roll is ready for your kids lunch box or just have them in snacks
  • Hope you enjoyed the recipe
  • Until then keep exploring……

Chinese pakora/cabbage Manchurian

Its December time and Nagpur is shivering with 14 deg temperature and i am craving for something spicy and crispy. Which is quick to make also with available ingredients in the kitchen. So many conditions i have na😁i think every house wife will relate to it.its not always kids crave for some think crunchy even mother’s have that crave.And i wanted something Chinese, so what better way than to make these Chinese pakora or cabbage Manchurian. A loved street food by all, this has to do nothing with the Chinese cuisine at all, except for sauce used in it.the main ingredient used here is cabbage rest is your choice.

So lets get the recipe


  • 1 small cabbage finely chopped
  • 1 carrot grated
  • 1 tablespoon ginger grated
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 1/2 tablespoon schezwan chutney
  • 1 tablespoon green chillies finely chopped
  • 1/2 tablespoon crushed black pepper powder
  • Salt as per taste
  • 1/2 cup maida /refined flour
  • 2 tablespoon cornflour
  • Oil for deep frying


  • Take a bowl add in shredded cabbage with grated carrots, soy sauce, vinegar, schezwan chutney, black pepper powder, grated ginger, green chillies
  • Mix well
  • Now add salt ,maida and cornflour
  • Mix it well
  • Without leaving any lumps in it
  • Now,heat a kadai pour in the oil
  • Once the oil is hit enough take small portion of the mixture and drop in the oil (you can use spoon also)
  • Deep fry till brown
  • Remove on kitchen towel so that excess oil goes off
  • Serve your cabbage Manchurian/ Chinese pakora with mayonnaise or schezwan chutney

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