If you’re looking for a show-stopping appetizer to impress your guests, these Crispy Rice Bites with Tandoori Paneer are the perfect choice! This easy vegetarian recipe brings together golden, crunchy rice disks and richly spiced tandoori paneer, topped with vibrant garnishes for an unforgettable bite. Whether you’re planning a festive gathering, hosting a party, game day or just in the mood for an elevated snack, this dish delivers restaurant-style flavor right at home.
Perfectly cooked rice is the foundation of these crispy rice cakes, you can use leftover rice too to create these crispy bites. After cooking, the rice is shaped and air-fried or baked until perfectly crisp making an ideal base for flavorful toppings.
The tandoori paneer topping is a celebration of Indian cuisine: cubes of paneer are marinated in a blend of besan (chickpea flour), mustard oil, thick yogurt, and classic tandoori spices. Sautéed with colorful bell peppers and fresh herbs, the paneer mixture is infused with a subtle, smoky aroma achieved by charring for authentic tandoor-style results, even without a traditional tandoor oven.
Each bite is finished with a medley of zingy pickled onions, creamy spicy mayo, and cooling mint yogurt chutney, creating an irresistible combination of textures and flavors. The rice base is comforting and slightly nutty, while the tandoori paneer packs a punch of spice and savory richness, balanced by the freshness of the chutney and pickles.
Why You’ll Love These Crispy Rice Bites with Tandoori Paneer
• Easy to Make: Simple steps and easily available ingredients make this a fuss-free appetizer.
• Vegetarian & Protein-Rich: Paneer is naturally high in protein, making these bites filling and nutritious.
• Show-Stopping Presentation: Perfect for parties, holidays, Diwali, game day or anytime you want to wow your guests.
• Customizable: Try different toppings and chutneys to suit your taste.
• Gluten-Free Option: Naturally gluten-free when prepared with chickpea flour and gluten-free sauces.
Ingredients
For the Rice Disks:
• 1 cup Royal Basmati Rice
• ½ tsp Salt
• 1 tbsp Oil (for brushing)
For the Tandoori Paneer:
• 200g Paneer, Cut into Small Cubes
• 1 tbsp Besan (Chickpeas Flour)
• 2 tbsp Mustard Oil
• ¼ cup Thick Yogurt
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• Pinch Of Hing (asafoetida)
• 1 tsp Kasoori Methi (crushed)
• 1 tsp Amchoor Powder
• 1 tsp Ginger-Garlic paste
• 2 tbsp Chopped Fresh Coriander
• Salt to taste
For the Stir Fry:
• 2 tbsp Oil
• 1 Small Onion, Finely Chopped
• ½ cup Mixed Bell Peppers (Red, Yellow, Green), Chopped
• 1-2 tbsp Vegan Mayo
For Assembly:
• Spicy Tandoori Mayo or Chipotle mayo (Egg Free)
• Pickled Onions
• Mint Yogurt Chutney
Method
1. Cook the Rice:
Rinse 1 cup of Royal® Basmati Rice thoroughly and soak in water for 20–30 minutes. Drain, then add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer until the rice is soft, tender and the water is absorbed, about 12–15 minutes. Remove from heat and let it rest for 5 minutes, then fluff with a fork.
While the rice is still warm but manageable, scoop about 2–3 tablespoons at a time and press into small round disks using a mold, cookie cutter, or your hands. Arrange the disks on a parchment-lined tray, spacing them apart. Allow the rice disks to cool completely, then refrigerate for 30–40 minutes to firm up. Chilling helps the disks hold their shape and makes them easier to handle for air-frying or crisping.
2. Prepare the Tandoori Marinade:
In a mixing bowl, combine red chili powder, turmeric, coriander powder, a pinch of hing (asafoetida), kasoori methi (dried fenugreek leaves), amchoor powder (dry mango powder), and salt.
Heat mustard oil in a small pan until it just begins to smoke, then carefully pour it over the spice mixture to bloom the flavors. Add in besan (chickpea flour), thick yogurt, and freshly grated ginger-garlic paste. Whisk the marinade until smooth and lump-free.
Cut the paneer into small cubes or as you prefer. Add the paneer to the marinade, then sprinkle in freshly chopped coriander leaves. Toss gently to coat every piece evenly in the rich, aromatic mixture.
Cover and allow the paneer to marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to absorb all the flavors.
3. Cook the Paneer:
Heat some oil in a pan. Add chopped onions and cook until they look soft and clear. Next, add chopped bell peppers and cook for another minute. Then, put in the marinated paneer. Stir everything well, add a little mayo, and cook until the sauce gets thick and covers the paneer nicely.
For a smoky touch, set a piece of hot charcoal in a small bowl at the center of the pan, then drizzle a little ghee over it. As soon as it starts to smoke, cover the pan for 3–4 minutes to let the paneer absorb the aromatic flavor.
4. Air-Fry the Rice Disks:
Carefully take the chilled rice disks out of the refrigerator. Arrange them in a single layer in your air fryer basket, making sure they don’t touch. Lightly brush or spray both sides with oil for maximum crispness. Air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway through, until the disks are golden brown and crisp on the outside.
Alternatively, you can pan-fry them in a little oil over medium heat, cooking each side for 2–3 minutes until evenly crispy and golden. Transfer the cooked disks to a wire rack or paper towels to drain any excess oil and keep them crisp while you prepare to assemble the bites.
5. Assemble the Bites:
Carefully spread a thin layer of spicy tandoori mayo atop each crispy rice disk. Spoon a generous portion of the smoky paneer mixture onto the center of each disk, then add a few tangy pickled onions and a drizzle of refreshing mint yogurt chutney. For extra flavor and texture, sprinkle with fresh coriander leaves, vibrant pomegranate arils, and a dash of chaat masala.
Arrange the assembled bites on a serving platter and serve immediately accompanied by additional mint chutney or ketchup on the side for a delightful appetizer that’s guaranteed to impress!
Tips
• Use freshly cooked rice that’s slightly mushy for easier shaping and binding.
• Chilling the disks helps them hold shape during air frying.
• Mustard oil adds depth to the marinade — heat it until smoking before using.
• Smoking the paneer with charcoal is optional but adds an authentic tandoori flavor.
• These bites are best served immediately after assembly to maintain the crisp texture.
- For the Rice Disks:
- 1 cup Royal Basmati Rice
- ½ tsp Salt
- 1 tbsp Oil (for brushing)
- For the Tandoori Paneer:
- 200g Paneer, Cut into Small Cubes
- 1 tbsp Besan (Chickpeas Flour)
- 2 tbsp Mustard Oil
- ¼ cup Thick Yogurt
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- Pinch Of Hing (asafoetida)
- 1 tsp Kasoori Methi (crushed)
- 1 tsp Amchoor Powder
- 1 tsp Ginger-Garlic paste
- 2 tbsp Chopped Fresh Coriander
- Salt to taste
- For the Stir Fry:
- 2 tbsp Oil
- 1 Small Onion, Finely Chopped
- ½ cup Mixed Bell Peppers (Red, Yellow, Green), Chopped
- 1-2 tbsp Vegan Mayo
- For Assembly:
- Spicy Tandoori Mayo or Chipotle mayo (Egg Free)
- Pickled Onions
- Mint Yogurt Chutney
- Method
- Cook the Rice:
- Rinse 1 cup of Royal® Basmati Rice thoroughly and soak in water for 20–30 minutes. Drain, then add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer until the rice is soft, tender and the water is absorbed, about 12–15 minutes. Remove from heat and let it rest for 5 minutes, then fluff with a fork.
- While the rice is still warm but manageable, scoop about 2–3 tablespoons at a time and press into small round disks using a mold, cookie cutter, or your hands. Arrange the disks on a parchment-lined tray, spacing them apart. Allow the rice disks to cool completely, then refrigerate for 30–40 minutes to firm up. Chilling helps the disks hold their shape and makes them easier to handle for air-frying or crisping.
- Prepare the Tandoori Marinade:
- In a mixing bowl, combine red chili powder, turmeric, coriander powder, a pinch of hing (asafoetida), kasoori methi (dried fenugreek leaves), amchoor powder (dry mango powder), and salt.
- Heat mustard oil in a small pan until it just begins to smoke, then carefully pour it over the spice mixture to bloom the flavors. Add in besan (chickpea flour), thick yogurt, and freshly grated ginger-garlic paste. Whisk the marinade until smooth and lump-free.
- Cut the paneer into small cubes or as you prefer. Add the paneer to the marinade, then sprinkle in freshly chopped coriander leaves. Toss gently to coat every piece evenly in the rich, aromatic mixture.
- Cover and allow the paneer to marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to absorb all the flavors.
- Cook the Paneer:
- Heat some oil in a pan. Add chopped onions and cook until they look soft and clear. Next, add chopped bell peppers and cook for another minute. Then, put in the marinated paneer. Stir everything well, add a little mayo, and cook until the sauce gets thick and covers the paneer nicely.
- For a smoky touch, set a piece of hot charcoal in a small bowl at the center of the pan, then drizzle a little ghee over it. As soon as it starts to smoke, cover the pan for 3–4 minutes to let the paneer absorb the aromatic flavor.
- Air-Fry the Rice Disks:
- Carefully take the chilled rice disks out of the refrigerator. Arrange them in a single layer in your air fryer basket, making sure they don’t touch. Lightly brush or spray both sides with oil for maximum crispness. Air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway through, until the disks are golden brown and crisp on the outside.
- Alternatively, you can pan-fry them in a little oil over medium heat, cooking each side for 2–3 minutes until evenly crispy and golden. Transfer the cooked disks to a wire rack or paper towels to drain any excess oil and keep them crisp while you prepare to assemble the bites.
- Assemble the Bites:
- Carefully spread a thin layer of spicy tandoori mayo atop each crispy rice disk. Spoon a generous portion of the smoky paneer mixture onto the center of each disk, then add a few tangy pickled onions and a drizzle of refreshing mint yogurt chutney. For extra flavor and texture, sprinkle with fresh coriander leaves, vibrant pomegranate arils, and a dash of chaat masala.
- Arrange the assembled bites on a serving platter and serve immediately accompanied by additional mint chutney or ketchup on the side for a delightful appetizer that’s guaranteed to impress!
Chilling the disks helps them hold shape during air frying.
Mustard oil adds depth to the marinade — heat it until smoking before using.
Smoking the paneer with charcoal is optional but adds an authentic tandoori flavor.
These bites are best served immediately after assembly to maintain the crisp texture.
