Welcome to show me the carny dot com I'm a new genre and I'm Hittle.

And today we're making Krispie veneer.

Everybody loves been here, huh?

Is this gonna texture wise and flavor wise?

It's gonna, like, put it right up there.

A little surprise.

So what you've done is you've got veneers over here.

This is actually going toe.

Really?

Just give you a method and how to do how to make this.

And you can make as much as you want.

It's like, perfect for parties.

Or you can scale it down just for yourself if you're in one of those moods.

So what we've done is we've just taken slices off the paneer and just cut it into slices like so.

And of course, you want an even number.

And over here we have got masala tikka masala.

What you've done is taken tickle.

They put in us bias grinder, and we just blended it.

Now, one thing you want to remember is if you have tickle that has the big mango pieces and the really tough inside, you know where it's next to the scene.

You want to make sure you cut that out.

So that when you're grinding it all that stuff doesn't write in there as well.

All right.

And try not to use very want pickles.

You know, that doesn't look so we're gonna just take a little bit of a pickle and to spread it so kind of spare, like you would a butter on toast.

Oh, goodness.

It makes your mouth just like it hits you right there high.

And I need my itself already.

Doesn't have a whole little one.

That is one of the beautiful parts about it.

But I just can't help it along and get some Pleo.

And I'm gonna just put this next lies on top of it, kind of make a sandwich, and I'm gonna do that for the rest of them.

And while energy as, uh, set watching open ears, I have some panko breadcrumbs right here.

Now, panko breadcrumbs are a little bit Granier and a little bit crispier than your normal bread crumbs.

And it's actually a Japanese breadcrumbs, but we're using a little bit of that, and we must qualified it by adding a little bit of the looting masala in here and a little bit of salt.

But you could skip the most allies.

You can just add a little salt, and that's fine.

Or you can use a masala of your choice if you have some, you know, ready made marcelas powders sitting around that you want to use.

You can add that in there, and we also have about two tablespoons of butter, which is melted and it's ready to use.

We also have our oven preheated at 425 degrees for a night on it's ready to go.

You've got a baking tray over here.

We're gonna put passion people over it, and that's ready to go.

You can either even put a boil.

If you're using a foil just lightly sprayed with some cooking spray on, it will be perfectly or nothing will stick to it.

I'm gonna cut this into bite size pieces.

It's better not to cut the veneer until after you've spread the masala on.

There were gonna be spreading little little pieces, no fun, and I'm gonna take one of these pieces and in our melted butter here, just gonna lightly coated with the butter drip off the excess and dip it into the pinko and just arrange it onto a baking tree.

So they're like bunnies.

Sandwiches.

Crispy, crispy.

So it goes into the Ellen, but exactly 10 minutes, five minutes on each side, so you have to flip it in between.

After five minutes, crispy baked veneer is out of the oven.

I can't tell you how wonderful it smells here.

Really?

Honestly.

Yummy.

So let's cut into it and just show you.

Oh, they're like, perfect bite size pieces.

Oh, look at that crispy over here.

I need over here because we're here paneer.

And then well, Chrissy Oh, my goodness.

How can you go wrong with that?

You It's fantastic, has delicious.

It's got just the right amount of crispiness and that softness in the veneer.

And then you get this.

Wow s.

So you you don't even need a check me or nothing, I think just pop it in your mouth.

Perfect finger food.

Exactly.

All but certain bite size.

And it goes, that's just goodness in the mouth.

So really, really good.

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