Paneer Popcorn
Paneer Popcorn
Ingredients
For the Paneer Marinade
- 200 g paneer, cubed
- 1 tablespoon Schezwan chutney
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon sugar
- 1 teaspoon ginger-garlic paste
- 1 teaspoon lemon juice
- to taste salt
For the Coating
- 1/2 cup cornflour
- 1/2 teaspoon black pepper
- as needed water
- 1/2 cup breadcrumbs
- as needed oil spray
Instructions
- 1
In a medium bowl, combine the cubed paneer with Schezwan chutney, red chilli powder, black pepper, sugar, ginger-garlic paste, lemon juice, and salt. Toss gently to ensure all paneer cubes are evenly coated. Set aside.
⏱️ 5 min
- 2
In a separate shallow bowl, whisk together the cornflour, a pinch of salt, and black pepper. Gradually add water, a tablespoon at a time, while whisking until you achieve a thick, smooth slurry consistency. It should be thick enough to coat the paneer.
⏱️ 3 min
- 3
Place the breadcrumbs in another shallow bowl. Take each marinated paneer cube, dip it into the cornflour slurry, ensuring it's fully coated, then transfer it to the breadcrumbs. Roll the paneer in the breadcrumbs, pressing gently to adhere. For an extra crispy coating, repeat this process: dip the breaded paneer back into the slurry, then coat again with breadcrumbs.
⏱️ 7 min
- 4
Preheat your air fryer to 190°C (375°F). Lightly spray the air fryer basket with oil spray. Arrange the coated paneer cubes in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min•🌡️ 190
- 5
Spray the paneer popcorn generously with oil spray. Air fry for 10-12 minutes, flipping them halfway through, until they are golden brown and crispy.
⏱️ 10 min•🌡️ 190
- 6
Serve immediately with your favorite dipping sauce for a delicious and crispy snack.
Kitchen Tools
Nutrition Facts (per serving)
Paneer Popcorn
For the Paneer Marinade
- 200 g paneer, cubed
- 1 tablespoon Schezwan chutney
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon sugar
- 1 teaspoon ginger-garlic paste
- 1 teaspoon lemon juice
- to taste salt
For the Coating
- 1/2 cup cornflour
- 1/2 teaspoon black pepper
- as needed water
- 1/2 cup breadcrumbs
- as needed oil spray
Instructions
- 1
In a medium bowl, combine the cubed paneer with Schezwan chutney, red chilli powder, black pepper, sugar, ginger-garlic paste, lemon juice, and salt. Toss gently to ensure all paneer cubes are evenly coated. Set aside.
⏱️ 5 min - 2
In a separate shallow bowl, whisk together the cornflour, a pinch of salt, and black pepper. Gradually add water, a tablespoon at a time, while whisking until you achieve a thick, smooth slurry consistency. It should be thick enough to coat the paneer.
⏱️ 3 min - 3
Place the breadcrumbs in another shallow bowl. Take each marinated paneer cube, dip it into the cornflour slurry, ensuring it's fully coated, then transfer it to the breadcrumbs. Roll the paneer in the breadcrumbs, pressing gently to adhere. For an extra crispy coating, repeat this process: dip the breaded paneer back into the slurry, then coat again with breadcrumbs.
⏱️ 7 min - 4
Preheat your air fryer to 190°C (375°F). Lightly spray the air fryer basket with oil spray. Arrange the coated paneer cubes in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min•🌡️ 190 - 5
Spray the paneer popcorn generously with oil spray. Air fry for 10-12 minutes, flipping them halfway through, until they are golden brown and crispy.
⏱️ 10 min•🌡️ 190 - 6
Serve immediately with your favorite dipping sauce for a delicious and crispy snack.