mcdonald's paneer burger recipe - क्रिस्पी पनीर बर्गर with mcspicy sauce - cookingshooking

Ingredients

• 20 g Red Chili (teja) (seeded, roughly chopped)
• 10 g Bell Pepper (colorful capsicum) (sweet variety, chopped)
• 500 ml Water (for boiling chilies)
• 100 g Mayonnaise (Hellmann's) (unsweetened)
• 40 g Homemade Chili Paste (from boiled chilies, seed‑free)
• 1 tsp Salt (adjust to taste)
• 1 piece Garlic Clove (optional, minced)
• 4 leaves Iceberg Lettuce (rinsed in cold water, patted dry)
• 500 g Paneer (Milky Mix) (cut into 1 cm thick slices, 6 pieces)
• 1 tsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tsp Chaat Masala (adds tangy spice)
• ½ tsp White Pepper Powder (freshly ground if possible)
• 4 tbsp Corn Flour (Cornstarch) (approx. 30 g)
• 4 tbsp All‑Purpose Flour (approx. 30 g)
• 3 tbsp Water (for batter) (add gradually to keep batter thick)
• 100 g Panko Bread Crumbs (Japanese style, for extra crisp)
• 250 ml Vegetable Oil (for shallow frying)
• 2 pieces Burger Buns (4‑inch) (soft, unsliced)

Instructions

1. Boil and Blend Chilies

   Add the chopped red chilies and colorful bell pepper pieces to a saucepan with 500 ml water. Bring to a boil, then simmer for about 15 minutes until the chilies are completely soft and the skins start to split.

   Time: PT15M

   Temperature: Medium heat

2. Make Chili Paste

   Drain the boiled chilies, let them cool slightly, then transfer to a blender. Add a splash of the boiling water (just enough to help blend) and blend until a smooth, thick paste forms. Set aside; do not strain the seeds.

   Time: PT5M

3. Prepare Spicy Mayo Sauce

   In a bowl, combine 100 g mayonnaise, 40 g of the fresh chili paste, a pinch of salt, and the optional minced garlic. Mix well until the sauce turns a deep orange‑red color. Adjust salt if needed.

   Time: PT5M

4. Prep Lettuce

   Separate iceberg lettuce leaves and soak them in a bowl of cold water for 2 minutes to make them crisp. Drain and pat dry with a clean kitchen towel.

   Time: PT2M

5. Slice Paneer

   Take the 500 g paneer block and cut into six slices, each about 1 cm thick. Set aside on a plate.

   Time: PT5M

6. Prepare Batter for Coating

   In a mixing bowl, whisk together 1 tsp ginger‑garlic paste, 1 tsp chaat masala, ½ tsp white pepper, a pinch of salt, 4 tbsp corn flour, 4 tbsp all‑purpose flour, and the remaining 2‑3 tbsp water. Stir until a thick, smooth batter forms—no lumps, no runny consistency.

   Time: PT5M

7. Coat Paneer with Batter and Panko

   Dip each paneer slice into the batter, ensuring an even layer. Immediately roll the coated slice in a shallow dish of panko bread crumbs, pressing gently so the crumbs adhere. Shake off excess crumbs and place the coated pieces on a plate.

   Time: PT5M

8. Fry Paneer Pieces

   Heat 250 ml vegetable oil in a skillet over medium heat until shimmering (about 180°C). Gently place the coated paneer slices into the oil and fry for 2 minutes, turning once, until golden and crisp. Remove with tongs and place on a cooling rack or paper towel to drain excess oil.

   Time: PT2M

   Temperature: 180°C

9. Dry‑Roast Burger Buns

   Wipe the skillet clean, add a few drops of oil, and place the buns cut‑side down on medium heat. Toast for about 1 minute until lightly golden. No butter or extra oil is needed.

   Time: PT2M

   Temperature: Medium heat

10. Assemble the Burger

    Spread a generous layer of the spicy mayo on the top half of each bun. Place a leaf of crisp lettuce, then the fried paneer slice, and finally the bottom bun. Serve immediately while hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Red Chili (teja): Serrano pepper, Thai bird's eye chili
• Instead of Bell Pepper (colorful capsicum): Paprika, Red chili flakes (for color only)
• Instead of Mayonnaise (Hellmann's): Homemade mayo, Vegan mayo
• Instead of Homemade Chili Paste: Store‑bought red chili paste
• Instead of Salt: Sea salt, Kosher salt
• Instead of Garlic Clove: Garlic powder (¼ tsp)
• Instead of Iceberg Lettuce: Romaine lettuce
• Instead of Paneer (Milky Mix): Firm tofu (for vegan)
• Instead of Ginger Garlic Paste: Fresh grated ginger + minced garlic
• Instead of Chaat Masala: Amchur powder + cumin
• Instead of White Pepper Powder: Black pepper
• Instead of Corn Flour (Cornstarch): All‑purpose flour
• Instead of All‑Purpose Flour: Rice flour (gluten‑free)
• Instead of Panko Bread Crumbs: Regular breadcrumbs
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Burger Buns (4‑inch): Hawaiian rolls

Equipment Needed

• Saucepan
• Blender or Hand‑Held Mixer
• Mixing Bowls
• Whisk or Spoon
• Frying Pan or Skillet
• Tongs
• Plate or Tray
• Cooling Rack (optional)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Boiling chilies until fully softened (Step 1)
• Blending a seed‑free smooth chili paste (Step 2)
• Maintaining a thick batter for coating (Step 6)
• Ensuring oil is at the right temperature before frying (Step 8)
• Coating paneer evenly and allowing crumbs to set before frying (Step 7)

Chef Tips from the Video

• Use Japanese panko for the crispiest coating; it stays crunchy longer than regular breadcrumbs.
• For extra aroma, add a pinch of smoked paprika to the batter.
• If you prefer less heat, reduce the amount of red chili or remove the seeds before boiling.

Troubleshooting

Storage

Refrigerator: Store the fried paneer and sauce separately in airtight containers for up to 2 days.

Freezer: Paneer can be frozen after coating (unfried) for up to 1 month; thaw before frying.

Room temperature: Assembled burgers should be consumed within 1 hour; otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the chili paste a day ahead and store in the fridge; it deepens in flavor.
• Spicy mayo can be made 2‑3 days in advance.
• Coated but unfried paneer can be refrigerated for up to 12 hours; keep covered.

Frequently Asked Questions