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Paneer Pineapple Sago Crisps

Paneer Pineapple Sago Crisps

Paneer Pineapple Sago Crisps - a festive Indo-Chinese fusion appetizer layered with juicy pineapple, crispy paneer, bold sauces, and served over crunchy sago chips — perfect for Rakhi or any celebration. 😍 ✨

Course Appetizer
Cuisine Indo-Chinese
Keyword party
Custom Category Appetizers, Super Bowl
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6
Calories 293 kcal
Author Nidhi Bothra

Ingredients

Paneer:

  • 1 1/2 cups paneer , about 200g, chopped into small cubes
  • 2 1/2 to 3 tsp cornstarch
  • 2 tsp soy sauce
  • 1/2 tsp red chili sauce
  • 2 tsp oil , for pan-frying

Stir-Fry:

  • 1 cup pineapple , chopped into small cubes
  • 1/2 cup peanuts , soaked and boiled with salt and turmeric
  • 1/2 cup mixed color bell peppers , chopped (divided – half for stir-frying, half added at the end)
  • 1/2 cup onions , chopped (divided – half for stir-frying, half added at the end)
  • 1/4 cup green onions , chopped
  • 2 green chilies , finely chopped
  • 1 tbsp garlic , minced
  • 2 tsp ginger , minced
  • 2 tsp sesame seeds

Sauce:

  • 1 1/2 tbsp schezwan sauce
  • 3 tbsp tomato ketchup
  • 1 tbsp red chili sauce
  • 2 to 3 tsp light soy sauce
  • 1 tsp vinegar
  • 1/2 tsp white pepper
  • salt , to taste
  • 2 tsp cornstarch , mixed with 2tbsp water
  • /4 cup hot water

Serving:

  • sago (sabudana) chips , store-bought or homemade
  • chili oil , for drizzling
  • green onions , for garnish
  • red chilies , for garnish
  • toasted sesame seeds , for garnish

Instructions

Coat & Pan-Fry the Paneer:

  1. In a bowl, mix paneer cubes with cornflour, soy sauce, and red chili sauce until lightly coated.
  2. Heat 2 tsp oil in a pan and pan-fry the paneer until golden and crispy. Set aside.

Sauté Aromatics & Veggies:

  1. In the same pan, heat a little oil and sauté garlic, ginger, and green chilies until fragrant.

  2. Add half the chopped onions and half the bell peppers. Sauté on high heat for 1–2 minutes — just enough to brighten them up while keeping some crunch.

Add Peanuts & Sauce Mixture:

  1. Stir in the boiled peanuts. Then add Schezwan sauce, ketchup, red chili sauce, soy sauce, vinegar, white pepper, and salt. Mix well.

Thicken the Sauce:

  1. Add the cornflour slurry (2 tsp cornflour + 2 tbsp water), followed by 1/4 cup hot water. Let it simmer for a minute until thick and glossy.

Add Pineapple & Paneer:

  1. Add the chopped pineapple and mix it in gently.
  2. Then add the crispy paneer cubes and toss everything together to coat well.

Final Crunch (Off the Heat):

  1. Turn off the gas, and stir in the remaining raw chopped onions and bell peppers. This adds a fresh, vibrant crunch to the dish.

Serving:

  1. Plate the mixture into a serving bowl. Spoon it generously over crispy sago chips.
  2. Drizzle with chili oil and garnish with spring onions and toasted sesame seeds.

Recipe Video

Recipe Notes

  • Serve immediately to keep the sago chips crisp.
  • You can spoon the paneer mixture onto individual sago crisps for a canapé-style appetizer.
  • Adjust sauces to taste — add more chili sauce for spice, or ketchup for sweetness.
Nutrition Facts
Paneer Pineapple Sago Crisps
Amount Per Serving
Calories 293 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 37mg12%
Sodium 361mg16%
Potassium 214mg6%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 12g24%
Vitamin A 142IU3%
Vitamin C 27mg33%
Calcium 305mg31%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.