1. 200 Grams Paneer
2. 3-4 tbsp Bolognese Sauce
3. Salt to taste
1. 2 Tablespoons Corn Flour
2. ¼ cup Oil for frying
75 Grams Dry Noodles of your choice (I used hand cut hakka noodles)
1. ½ Teaspoon Salt
2. 1 Teaspoon Oil
3. Water for boiling
Method of Preparation
For Paneer Marinade
1. Cut the paneer block into 8 small cubes.
2. Combine Bolognese Sauce, salt in a shallow bowl.
3. Coat the paneer pieces in the Bolognese Sauce and cover it well on all sides. Keep aside and allow marinating for 10-15 minutes.
Add water, salt and oil to a stock pot and allow it to come to boil over high heat. Once the water is boiling, add the dry rice pad thai noodles or hakka noodles and cook for 1.5-2 minutes. Once the noodles are cooked, drain them using a strainer or sieve. Run it under cold water to prevent further cooking. Let all the excess water drain. Toss lightly with a teaspoon of oil. Keep aside.
For Threaded Paneer
1. Add the cornflour to a flat bowl or plate. Take the marinated pieces one at a time and dredge lightly with corn flour. Tap to remove any excess. Repeat with the remaining paneer pieces and set aside.
2. Take a small amount of noodles and spread it out flat. Take one piece of the paneer, place it at one edge, perpendicular to the noodles in the middle and wrap the noodles around it. Ensure the noodles are well wrapped and sticking as much as possible.
3. Heat enough oil in a kadhai for deep frying. Once hot, add the noodles wrapped paneer pieces one by one. After frying for 2-3 minutes, turn each piece over and fry for another 2 minutes till golden brown.
4. Once cooked, remove from the pan and drain on paper towels. Serve hot with a dipping sauce of your choice.