Name: Paneer Popcorn Recipe | Paneer Nuggets
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: Paneer – 200 gms.; Turmeric powder – ¾ tbsp.; Red chili powder - ½ tbsp.; Salt – 1 tbsp.; Ginger garlic paste – ½ tbsp.; Oil – to deep fry; Lemon – ½ piece; Corn flakes – 2 bowls; Mixed herbs – ¾ tbsp.; Chili flakes – ½ tbsp.; All-purpose flour – 2 tbsp.; Corn flour – 2 tbsp.; Black pepper powder – a pinch; Water – required to make binding paste.

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Paneer popcorn Recipe is a delicious vegetarian snack that combines the creamy texture of paneer (Indian cottage cheese) with a crispy outer coating. It is a popular dish in Indian cuisine, particularly enjoyed by paneer lovers or those looking for vegetarian alternatives to chicken popcorn.

Contents

The process of making paneer Nuggets involves a few simple steps:

Paneer Preparation: Start by cutting the paneer into small bite-sized cubes or rectangles. The paneer cubes are typically about 1-inch in size, ensuring they are small enough to be easily coated and fried.

Marination: The paneer pieces are then marinated to infuse them with flavor. The marinade often includes a mixture of yogurt, spices, and herbs. Common spices used in the marinade include chili powder, turmeric, garam masala, cumin, coriander, and salt. The yogurt helps tenderize the paneer and adds a tangy taste.

Batter Coating: Once the paneer is marinated, it is time to prepare the batter. The batter is typically made with a combination of all-purpose flour (maida), cornflour or rice flour, salt, pepper, and spices. Some popular spices used in the batter include chili powder, paprika, garlic powder, and onion powder. The flour mixture is mixed with water or milk to form a smooth, thick batter.

Coating the Paneer: Dip each marinated paneer piece into the batter, making sure it is well-coated on all sides. Allow any excess batter to drip off before proceeding to the next step.

Frying: Heat oil in a deep pan or kadai for deep frying. Once the oil is hot, carefully drop the coated paneer pieces into the oil, ensuring they do not overcrowd the pan. Fry the paneer popcorn in small batches until they turn golden brown and crispy. Use a slotted spoon or tongs to remove the fried paneer from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serving: Paneer popcorn is typically served hot and crispy as a snack or appetizer. It can be served on its own or with various dipping sauces or chutneys. Mint chutney, tamarind chutney, or tomato ketchup are popular accompaniments that add a burst of flavor to the paneer popcorn.

Paneer popcorn is a delightful snack loved by both kids and adults. It offers a fantastic combination of crunchy texture on the outside and creamy paneer goodness on the inside. It can be enjoyed on special occasions, as a party snack, or simply as a treat to satisfy your cravings for something crispy and flavorful.

Paneer Popcorn Recipe | Paneer Nuggets

Paneerpopcorn | Paneer Nuggets is a delicious vegetarian snack that combines thecreamy texture of paneer (Indian cottage cheese) with a crispy outer coating.

Course Side Dish

Cuisine Indian

Keyword paneer nuggets, paneer popcorn recipe

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Author Uppada Lakshmi

Ingredients

Paneer – 200 gms.
Turmeric powder – ¾ tbsp.
Red chili powder – ½ tbsp.
Salt – 1 tbsp.
Ginger garlic paste – ½ tbsp.
Oil – to deep fry
Lemon – ½ piece
Corn flakes – 2 bowls
Mixed herbs – ¾ tbsp.
Chili flakes – ½ tbsp.
All-purpose flour – 2 tbsp.
Corn flour – 2 tbsp.
Black pepper powder – a pinch
Water – required to make binding paste.

Instructions

Cut the paneer block into 1 inch pieces and set aside.
Combine ½ tbsp turmeric powder, red chilli powder, salt, and ginger garlic paste, 1 tablespoon oil and a few drops of lemon extract in a plate.
Add paneer cubes and coat thoroughly. Set aside for 10-15 minutes to allow the cubes to absorb the spices.
Separate the corn flakes into two sections, one for gridding into soft powder and the other for manually crushing with your hands.
Mix the ground powder with the manually crushed corn flakes and set aside.
Combine ¼ tbsp. salt, ½ tbsp. mixed herbs, red chilli flakes, and all spices.
Add maida, corn flour, a pinch of turmeric powder, salt, a pinch of black pepper powder and mixed herbs in a mixing bowl.
Add little water to make a thick paste and place marinated paneer cubes in binder mixture before transferring to corn flakes.
Coat the corn flakes well to achieve a crispy texture. Do the remaining cubes and set them away.
Heat the oil in a pan until it reaches the desired temperature, then add the paneer cubes one by one and deep fry till golden brown on both sides.
Remove from the oil and place in a serving bowl or on a tissue paper to absorb excess oil. Serve hot with tomato ketchup and Paneer popcorn recipe.

Recipe Video

How to make paneer popcorn recipe:

1. Slice paneer block into 1 inch size pieces and keep aside.

paneer popcorn recipe: cut paneer into blocks

2. In a plate add ½ tbsp. turmeric powder, red chili powder, salt and ginger garlic paste.

3. Add 1 tbsp. oil, squeeze little lemon extract and mix well. Add paneer cubes an coat well and keep aside for 10-15 minutes so that cubes absorb spices.

Add 1 tbsp. oil, squeeze little lemon extract and paneer mix well.

4. Divide corn flakes into two portions, one for griding into soft powder and other to crush manually with hands.

paneer popcorn recipe: Crush corn flakes.

5. Add grinded powder to manually crushed corn flakes and mix well, keep aside.

paneer popcorn recipe: mix ground corn with curshed corn flakes.

6. Sprinkle ¼ tbsp. salt, ½ tbsp. mixed herbs, red chili flakes and mix all spices.

7. In a mixing bowl add all-purpose flour (maida), corn flour, a pinch of salt and a pinch of black pepper powder.

add maida, corn flour, salt and black pepper powder.

8. Add a pinch of turmeric powder, a pinch of mixed herbs, little water and mix to get thick paste.

paneer popcorn recipe: add haldi, mixed herbs and little water.

9. Put marinated paneer cubes in binder mix and then transfer to corn flakes. Coat corn flakes well as shown in picture so that we get crispy texture. Do remaining cubes and keep aside.

Dip paneer cubes in spice mix and then coat with corn flakes.

10. Heat oil in a pan and once it reached to optimum temperature put paneer cubes one by one and deep fry till, they reach golden brown colour on both sides.

11. Once they are fried remove from oil and transfer to serving bowl or on a tissue paper to absorb excess oil. Serve Paneer popcorn recipe hot with tomato ketchup.

Serve paneer nuggets recipe with tomato sauce.

Watch this recipe video on >> YOUTUBE

Tips to make a perfect paneer popcorn recipe:

Choose fresh and firm paneer: Opt for fresh paneer that is firm in texture. It should not crumble easily when cut into cubes. This will ensure that the paneer holds its shape during the marinating and frying process.

Marinate the paneer for a sufficient time: Allow the paneer to marinate for at least 20-30 minutes. This will allow the flavors of the spices and yogurt to penetrate the paneer, resulting in a more flavorful end product.

Use a thick batter: Prepare a thick batter for coating the paneer. The batter should have a consistency that easily coats the paneer cubes but does not run off excessively. Adjust the amount of water or milk accordingly to achieve the desired consistency.

Coat evenly and remove excess batter: Dip each marinated paneer piece into the batter, making sure it is coated evenly on all sides. Gently tap off any excess batter to prevent clumping or a thick outer layer.

Fry in small batches: Fry the paneer popcorn in small batches to ensure they cook evenly and have enough space to move around in the oil. Overcrowding the pan can result in uneven cooking and a greasy end product.

Maintain the oil temperature: Keep the oil temperature consistent throughout the frying process. Fry the paneer popcorn over medium heat, adjusting the flame as needed to maintain a steady temperature. This will help achieve a crisp and golden exterior while ensuring the paneer inside remains soft and creamy.

Drain excess oil: After frying, transfer the paneer popcorn to a paper towel-lined plate or tray to remove any excess oil. This will help maintain their crispiness and prevent them from becoming greasy.

Serve immediately: Paneer popcorn is best enjoyed when served hot and crispy. Serve it immediately after frying to preserve its texture and flavor.

Experiment with seasonings and spices: Feel free to experiment with different spices and seasonings in the marinade and batter to suit your taste preferences. You can add additional spices like chaat masala, garlic powder, or herbs like dried oregano or cilantro to enhance the flavor profile of the paneer popcorn.

Remember, practice makes perfect, so don’t be discouraged if your first attempt is not perfect. Adjust the recipe and techniques according to your taste and preferences, and enjoy the process of making and savoring this delightful snack!