Paneer Popcorn by @chieffoodieofficer
4 servings
🫘
85 g
Besan
🧂
1.5 g
Salt
🫙
1 tsp
Haldi
🌶️
6.8 g + 1.5 tsp
Red chilly powder
🫙
0.5 tsp
Ajwain
🍚
16 g
Rice flour
💧
60 ml
Water
🧀
200 g
Paneer
🫙
1.5 tsp
Jeera powder
🫙
1 tsp
Coriander powder
⚫
2.3 g
Pepper powder
🌿
Coriander
🌽
28 g
Cornflakes
🫗
480 ml
Oil
Cut
paneer
Cut 200 g paneer into small bite-size cubes.
Combine
- paneer
red chilly powder
Combine paneer cubes with 1.5 tsp red chilly powder and 1.5 tsp ground cumin.
Add
ground coriander- ground black pepper
- Paneer
Add 1 tsp ground coriander, 1 tsp ground black pepper, salt, and fresh coriander to the paneer.
- Toss
- paneer
Toss the paneer until evenly coated. Rest the marinated paneer for 10 minutes.
- Whisk
chickpea flour- ground turmeric
Whisk 1 cup chickpea flour with 2 tbsp rice flour, 1 tsp ground turmeric, and 1/2 tsp carom seeds.
- Add
- salt
- Rice flour
Add salt and 1 tsp red chilly powder to the flour mixture.
- Whisk
water
Gradually whisk in 1/4 cup water. Make a thick, smooth coating batter.
Crush
cornflakes
Crush 1 cup cornflakes into coarse crumbs. Spread the crumbs on a plate.
Dip- paneer
- chickpea flour
Dip each marinated paneer cube into the prepared batter. Coat it completely.
Roll
- paneer
- cornflakes
Roll the battered paneer in crushed cornflakes. Press gently so the coating adheres.
Heat
neutral frying oil
Heat neutral frying oil in a deep frying pan over medium heat.
- Fry
- paneer
- neutral frying oil
Fry the coated paneer in batches for 2 to 3 minutes. Turn until crisp and golden.
Drain- paneer
Lift out the fried paneer popcorn. Drain it on a paper towel-lined plate.
Serve- paneer
- Cornflakes
Serve the paneer popcorn hot while the cornflake coating is crisp.
Paneer Popcorn by @chieffoodieofficer
4 servings
🫘
85 g
Besan
🧂
1.5 g
Salt
🫙
1 tsp
Haldi
🌶️
6.8 g + 1.5 tsp
Red chilly powder
🫙
0.5 tsp
Ajwain
🍚
16 g
Rice flour
💧
60 ml
Water
🧀
200 g
Paneer
🫙
1.5 tsp
Jeera powder
🫙
1 tsp
Coriander powder
⚫
2.3 g
Pepper powder
🌿
Coriander
🌽
28 g
Cornflakes
🫗
480 ml
Oil
Preparation Steps
Step 1/14
Cut 200 g paneer into small bite-size cubes.
Step 2/14
Combine paneer cubes with 1.5 tsp red chilly powder and 1.5 tsp ground cumin.
Step 3/14
Add 1 tsp ground coriander, 1 tsp ground black pepper, salt, and fresh coriander to the paneer.
Step 4/14
Toss the paneer until evenly coated. Rest the marinated paneer for 10 minutes.
Step 5/14
Whisk 1 cup chickpea flour with 2 tbsp rice flour, 1 tsp ground turmeric, and 1/2 tsp carom seeds.
Step 6/14
Add salt and 1 tsp red chilly powder to the flour mixture.
Step 7/14
Gradually whisk in 1/4 cup water. Make a thick, smooth coating batter.
Step 8/14
Crush 1 cup cornflakes into coarse crumbs. Spread the crumbs on a plate.
Step 9/14
Dip each marinated paneer cube into the prepared batter. Coat it completely.
Step 10/14
Roll the battered paneer in crushed cornflakes. Press gently so the coating adheres.
Step 11/14
Heat neutral frying oil in a deep frying pan over medium heat.
Step 12/14
Fry the coated paneer in batches for 2 to 3 minutes. Turn until crisp and golden.
Step 13/14
Lift out the fried paneer popcorn. Drain it on a paper towel-lined plate.
Step 14/14
Serve the paneer popcorn hot while the cornflake coating is crisp.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
305 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
15 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
14 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chieffoodieofficer
Origin
Cuisine
Geographic
India, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos