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Cut the paneer block into 1 inch pieces and set aside.
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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.
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Add paneer cubes and coat thoroughly. Set aside for 10-15 minutes to allow the cubes to absorb the spices.
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Separate the corn flakes into two sections, one for gridding into soft powder and the other for manually crushing with your hands.
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Mix the ground powder with the manually crushed corn flakes and set aside.
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Combine ¼ tbsp. salt, ½ tbsp. mixed herbs, red chilli flakes, and all spices.
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Add maida, corn flour, a pinch of turmeric powder, salt, a pinch of black pepper powder and mixed herbs in a mixing bowl.
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Add little water to make a thick paste and place marinated paneer cubes in binder mixture before transferring to corn flakes.
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Coat the corn flakes well to achieve a crispy texture. Do the remaining cubes and set them away.
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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.
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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.