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: Cut the paneer into small cubes or rectangles. The paneer cubes are usually about an inch in dimensions and relatively easy to lightly coat and fry after that.

Marination: Various flavors marinate the paneer. The marinade mainly comprises a yogurt-spice and herb mixture.
As yogurt has a mild sweet, tendering properties and sour flavour and when mixed with spices it enhances its flavour.

Now is the perfect time to get the batter ready when paneer is getting a marination. This sort of batter can be well made with maida mainly along with corn flour or even with rice flour, using salt, pepper, and a few spices like chilli powder, paprika, garlic powder, and onion powder. This flour mixture is mixed with water or milk and then the smooth thick batter gets ready for consumption.

Coat the Paneer: Take each one of the marinated paneer there in the batter, that it will well get coated on both sides. Wring off any excess batter to let the next one drip off, before moving that on.

Fry: Take a deep pan or kadai and put enough oil in it. Heat oil in a pan and once hot, put in paneer pieces coated lightly without overcrowding the pan and fry paneer popcorn in small batches until they turn golden and crispy. Remove fried paneer from the oil with the help of a slotted spoon or tongs and keep them on a plate lined with paper towels and let it there to drain excess oil.

Paneer popcorn is best enjoyed when it is warm, puffed, and crispy. Great as an appetizer or snack, it can be relished just on its own, but maybe accompanied by a combination of the following dipping sauces or chutneys. Adding the accompaniment of mint chutney or tamarind chutney or tomato ketchup can make for the most wonderful addition that gives the paneer popcorn a flavor and crunch.

It is a great snack that even children and adults would love to have, because it has a crunchy outside and a creamy goodness of paneer inside. One can have this on the days of parties and when you feel like having something crispy and full of flavors.

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 paneer popcorn 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!