paneer popcorn recipe with step by step pics. paneer popcorn is an easy to make crispy snack. these crunchy paneer bites can also be called as paneer nuggets.

to get the crispiness, i have used crushed oats, though even breadcrumbs can be added. the outer coating of paneer popcorn is similar to the crust of veg nuggets recipe i had shared earlier.

this recipe is lightly spiced and not spicy or pungent. you can increase the amount of spice powders if you want.

some more tasty paneer snack recipes shared are:

1. paneer 65
2. paneer cutlet
3. paneer pakoda
4. paneer tikka

you can serve paneer popcorn as a snack or as a starter accompanied with tomato ketchup or any green chutney like coriander chutney or mint chutney.

PIN PRINT RATE

paneer popcorn

5 from 2 votes

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

paneer popcorn is an easy to make crispy snack. these crunchy paneer bites can also be called as paneer nuggets.

Course:snacks

Cuisine:indian

Servings:3

Author:Dassana Amit

INGREDIENTS FOR paneer popcorn

(1 CUP = 250 ML)

for paneer marination

• 200 grams paneer or 1.5 cups paneer cubes
• ¼ teaspoon kashmiri red chili powder
• ¼ teaspoon dry parsley
• ¼ teaspoon oregano
• ⅛ teaspoon black pepper powder or 2 to 3 pinches
• ⅛ teaspoon salt or 2 to 3 pinches

for crumb coating

• ½ cup besan (gram flour)
• 1 teaspoon ginger-garlic paste
• ⅛ teaspoon turmeric powder or 2 to 3 pinches
• ¼ teaspoon kashmiri red chilli powder
• 1 pinch baking soda
• salt as required
• 5 to 6 tablespoons water
• ½ cup rolled oats or quick cooking oats

other ingredient

• oil for deep frying

HOW TO MAKE paneer popcorn

preparation for paneer popcorn recipe

• in a grinder jar take ½ cup rolled oats or quick cooking oats. you can also use bread crumbs instead of oats.
• using the pulse option grind at intervals of a few seconds till the oats are coarsely crushed. do not grind to a fine powder. keep the crushed oats aside.

making paneer popcorn

• in a mixing bowl take 200 grams paneer or 1.5 cups paneer cubes.
• add ¼ teaspoon kashmiri red chili powder, ¼ teaspoon dry parsley, ¼ teaspoon oregano, ⅛ teaspoon black pepper powder (or 2 to 3 pinches) and ⅛ teaspoon salt (or 2 to 3 pinches). you can use mixed herbs or any herb of your choice.
• mix very well but gently taking care the paneer cubes do not break.
• in another bowl, take ½ cup besan (gram flour). add 1 teaspoon ginger-garlic paste, ⅛ teaspoon turmeric powder or 2 to 3 pinches, ¼ teaspoon kashmiri red chilli powder and 1 pinch baking soda. also add salt as required.
• add 5 to 6 tablespoons water in parts and mix.
• mix to a thick batter without any lumps.
• now dip each paneer cube in the batter and coat it well. slid off the excess batter from the paneer cube.
• place the paneer cube in the crushed oats.
• roll the paneer cubes on the oats and coat it with the oats. do crumb coating with all the paneer cubes and keep them aside. otherwise it becomes messy to crumb coat and fry simultaneously.

frying paneer popcorn

• in a kadai or pan heat oil as required for deep frying. check a tiny portion of the batter in the oil. if it comes up gradually and steadily on top, the paneer cubes can be fried.
• add the crumb coated paneer cubes in the hot oil. fry on medium flame.
• when one side is light golden, turn over and fry the second side till light golden.
• this way turn over a couple of times and fry paneer popcorns.
• fry till the outer crust looks crispy and golden. do not fry too much as then paneer cubes become dense.
• remove the paneer popcorn on paper towels to remove excess oil.
• this way fry the remaining paneer cubes in batches till crisp and golden.
• serve paneer nuggets hot with any sauce or chutney or dip of your choice.

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stepwise paneer nuggets or paneer popcorn recipe

1. in a grinder jar take ½ cup rolled oats or quick cooking oats. you can also use bread crumbs instead of oats.

2. using the pulse option grind at intervals of a few seconds till the oats are coarsely crushed. do not grind to a fine powder. keep the crushed oats aside.

3. in a mixing bowl take 200 grams paneer or 1.5 cups paneer cubes.

4. add ¼ teaspoon kashmiri red chili powder, ¼ teaspoon dry parsley, ¼ teaspoon oregano, ⅛ teaspoon black pepper powder (or 2 to 3 pinches) and ⅛ teaspoon salt (or 2 to 3 pinches). you can use mixed herbs or any herb of your choice.

5. mix very well but gently taking care the paneer cubes do not break.

6. in another bowl, take ½ cup besan. add 1 teaspoon ginger-garlic paste, ⅛ teaspoon turmeric powder or 2 to 3 pinches, ¼ teaspoon kashmiri red chilli powder and 1 pinch baking soda. also add salt as required.

7. add 5 to 6 tablespoons water in parts and mix.

8. mix to a thick batter without any lumps.

9. now dip each paneer cube in the batter and coat it well. slid off the excess batter from the paneer cube.

10. place the paneer cube in the crushed oats.

11. roll the paneer cubes on the oats and coat it with the oats. do crumb coating with all the paneer cubes and keep them aside. otherwise it becomes messy to crumb coat and fry simultaneously.

frying paneer popcorn

12. in a kadai or pan heat oil as required for deep frying. check a tiny portion of the batter in the oil. if it comes up gradually and steadily on top, the paneer cubes can be fried.

13. add the crumb coated paneer cubes in the hot oil. fry on medium flame.

14. when one side is light golden, turn over and fry the second side till light golden.

15. this way turn over a couple of times and fry paneer popcorns.

16. fry till the outer crust looks crispy and golden.

17. remove the paneer popcorn on paper towels.

18. this way fry the remaining paneer cubes in batches till crisp and golden. do not fry the paneer cubes too much as then they become dense.

19. serve paneer nuggets hot with any sauce or chutney or dip of your choice like mint coriander chutney or sandwich chutney or pudina chutney.