Craving something unique, crispy, and bursting with Indian flavors? Say hello to Paneer Tikka Noodle Sutli Bombs — a creative twist on the classic paneer tikka that’s as fun to make as it is to eat!

Instead of the usual coating, these little delights are wrapped in cooked noodles, giving them a playful crunch and a beautiful golden texture once fried or baked. Inside, you’ll find soft cubes of marinated paneer infused with smoky tikka spices, creating a perfect contrast of crispy outside and juicy, flavorful inside.

These noodle bombs make an amazing party starter, tea-time snack, or fusion appetizer that’s sure to surprise your guests. They’re a great example of how a little creativity can turn simple ingredients into something truly extraordinary!

What is paneer tikka sutli bombs?

Paneer Tikka Sutli Bombs are a creative fusion snack that combines the bold, smoky flavors of paneer tikka with a fun and crispy outer layer — traditionally made using sutli (meaning “string” or “thread”) ingredients like vermicelli, kataifi, or even noodles.

Inside, soft cubes of paneer (Indian cottage cheese) are marinated in a spiced yogurt mixture, just like in classic paneer tikka. These flavorful cubes are then wrapped in thin strands (in your case, noodles!) and fried or baked until golden and crunchy. The result? A delicious bite-sized appetizer that’s crispy on the outside, creamy and smoky on the inside, and absolutely bursting with Indian flavors.

They’re called “sutli bombs” because of their unique string-like wrapping and their explosion of flavor in every bite — making them a hit at parties, festive gatherings, or as a fun twist on traditional paneer dishes.

Main Ingredient of paneer tikka sutli bombs:

For the Marinade:

1. 200 g paneer (cut into bite-sized cubes)
   
   
2. 3 tbsp thick curd (yogurt)
   
   
3. 1 tbsp all-purpose flour (maida)
   
   
4. 1 tbsp cornstarch (cornflour)
   
   
5. 1 tsp ginger-garlic paste
   
   
6. ½ tsp red chilli powder (adjust to taste)
   
   
7. ½ tsp turmeric powder
   
   
8. ½ tsp coriander powder
   
   
9. ½ tsp garam masala
   
   
10. ½ tsp kasuri methi (crushed)
    
    
11. Salt to taste
    
    
12. 1 tbsp oil
    
    

For the Dhungar (Smoky Flavor):

1. 1 small piece of charcoal (hot coal)
   
   
2. ½ tsp desi ghee (clarified butter)
   
   

For Wrapping:

1. 1 cup boiled noodles (thin Hakka or instant noodles, drained and cooled)
   
   
2. 1 tbsp cornflour + 2 tbsp water (for slurry)
   
   

For Frying or Baking:

1. Oil for deep frying or brushing (if baking/air-frying)
   
   

What Is So Special About paneer tikka sutli bombs?

Paneer Tikka Noodle Sutli Bombs are not your everyday appetizer — they’re a fusion masterpiece that brings together the best of Indian and Asian flavors in one bite.

What makes them truly special is the creative combination of textures and aromas. Inside, you have soft, juicy paneer marinated in rich Indian spices and infused with authentic smoky dhungar flavor — just like restaurant-style paneer tikka. Outside, you have a crispy, golden layer of noodles that gives every bite an irresistible crunch.

This dish takes a familiar Indian favorite and gives it a modern, fun twist — perfect for parties, festive gatherings, or even when you just want to surprise your family with something different. It looks fancy but is actually quite easy to make at home!

Each bite delivers a mix of spice, crunch, and smoke, making these little “sutli bombs” an explosion of flavor and texture — exactly what makes them stand out from any other paneer snack.

Meyer Select Stainless Steel Kadai 24cm

Quick and Easy paneer tikka sutli bombs:

1. Minimal prep, maximum flavor: The paneer marinade comes together in just a few minutes with basic Indian spices and pantry ingredients. No need for long resting times — even a 20–30 minute marination gives great flavor.
   
   
2. Quick-cooking noodles: You can use any instant or Hakka noodles, which cook in under 5 minutes and wrap easily around the paneer.
   
   
3. No oven or tandoor required: The smoky tandoor-like flavor is created right on your stovetop using the hot coal (dhungar) method — a traditional trick that takes only 5–10 minutes but adds that restaurant-style aroma.
   
   
4. Flexible cooking methods: Whether you deep fry, bake, or air fry, these bombs cook up golden and crisp in minutes.
   
   
5. Perfect make-ahead snack: You can marinate the paneer and even wrap the bombs ahead of time — just fry or bake them when ready to serve.
   
   

How to make 

1. Marinate the Paneer

1. In a bowl, combine curd, all-purpose flour, cornstarch, ginger-garlic paste, spices, salt, and oil to make a smooth, thick marinade.
   
   
2. Add paneer cubes and toss gently until all pieces are well coated.
   
   

2. Infuse Smoky Flavor (Dhungar Technique)

1. Place a small steel bowl or foil piece in the center of the marinated paneer bowl.
   
   
2. Heat a piece of charcoal until red hot, then place it carefully in the small bowl.
   
   
3. Pour ½ tsp desi ghee over the hot coal — smoke will start to rise immediately.
   
   
4. Cover the bowl tightly with a lid and let the paneer absorb the smoke for 5–10 minutes.
   
   
5. Remove the charcoal and discard safely.
   
   

3. Prepare the Noodles

1. Boil noodles until just tender (al dente), then drain and rinse with cold water.
   
   
2. Toss with a little oil to prevent sticking.
   
   

4. Wrap the Paneer

1. Take one marinated paneer cube and wrap it gently with a few strands of noodles to form a small ball.
   
   
2. Use the cornflour slurry to seal the ends and help the noodles stick together.
   
   

5. Cook the Bombs

1. Deep Fry: Heat oil on medium flame and fry the noodle bombs until golden and crispy. Drain on paper towels.
   
   
2. Air Fry or Bake: Preheat oven or air fryer to 180°C (350°F). Brush the bombs lightly with oil and cook for 12–15 minutes, turning halfway, until crisp and golden.
   
   

6. Garnish & Serve

1. Soften spring onion greens by dipping in hot water for a few seconds, then in cold water to make them flexible.
   
   

2. Once bombs are cooked and slightly cooled, gently tie each with a spring onion string like a ribbon.
   
   

3. Arrange on a plate with dots or drizzles of mint chutney or spicy mayo.
   
   

4. Sprinkle chaat masala and fresh coriander if desired.

Expert Tips

Choose the right paneer: Use fresh, firm paneer that holds its shape well during marination and cooking. Homemade paneer or store-bought brands labeled “firm” work best.

Don’t skip the dhungar: The smoky flavor from the hot coal and ghee adds an authentic tandoori aroma that takes this snack from good to unforgettable. It’s a quick step with a huge payoff!

Noodles texture matters: Boil noodles just until al dente—soft enough to wrap but firm enough to stay crispy after frying or baking. Overcooked noodles become mushy and hard to handle.

Oil temperature is key: Whether frying or air frying, medium heat ensures the bombs cook evenly inside without burning the outside. Too hot oil browns the exterior too fast but leaves the paneer cold inside.

Spring onion ribbons add flair and flavor: Soften them in hot water for flexibility, then tie gently to avoid breaking. This not only looks stunning but adds a fresh, mild oniony note.

Recipe Card

Paneer tikka sutli bombs: Little Bombs of Flavor That Explode in Every Bite!

Rated 5.0 stars by 1 users

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Category

Appetizer

Servings

5

Prep Time

15 minutes

Cook Time

20 minutes

Calories

180

Crispy, smoky Paneer Tikka Noodle Sutli Bombs — an easy Indo-fusion snack wrapped in crunchy noodles and bursting with flavor. Perfect for parties and quick cooking!

Author:

Kashish Kapoor

Ingredients

For the Marinade:

• 200 g paneer (cut into bite-sized cubes)
• 3 tbsp thick curd (yogurt)
• 1 tbsp all-purpose flour (maida)
• 1 tbsp cornstarch (cornflour)
• 1 tsp ginger-garlic paste
• ½ tsp red chilli powder (adjust to taste)
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp garam masala
• ½ tsp kasuri methi (crushed)
• Salt to taste
• 1 tbsp oil

For the Dhungar (Smoky Flavor):

• 1 small piece of charcoal (hot coal)
• ½ tsp desi ghee (clarified butter)

For Wrapping:

• 1 cup boiled noodles (thin Hakka or instant noodles, drained and cooled)
• 1 tbsp cornflour + 2 tbsp water (for slurry)

For Frying or Baking:

• Oil for deep frying or brushing (if baking/air-frying)

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Directions

1. Marinate: Mix curd, flour, cornstarch, spices, and oil. Coat paneer cubes and marinate for 20–30 minutes.

2. Smoke: Place hot charcoal in a small bowl inside the marinated paneer, pour ghee on it, cover, and smoke for 5–10 minutes.
3. Prep noodles: Boil noodles until just tender, drain, rinse, and toss with oil.
4. Wrap: Wrap each paneer cube with noodles, seal ends
5. Cook: Deep fry or air fry/bake at 180°C for 12–15 minutes until golden and crispy.
6. Garnish: Tie with softened spring onion strings and serve with chutney or sauce.

Recipe Note

For best results, use firm paneer and slightly undercooked noodles to ensure a crispy texture. Don’t skip the smoky dhungar step for that authentic tandoori flavor. These bombs can be made ahead and cooked fresh before serving.