Paneer Popcorn Recipe: During the pleasant rainy season, there’s a different kind of fun in savouring something spicy with evening tea. Usually, we make pakoras or papads, but if you want to try something new and tasty this time, then this recipe of paneer popcorn is for you! This is an easy-to-make and delicious snack, after eating which everyone will praise you.
Paneer Popcorn: A New companion of evening tea!
If you get something crispy and tasty while sipping hot tea amidst the raindrops, then the day is made. Paneer popcorn is one such tasty option that will make your evening snack even more enjoyable. This is a unique and wonderful snack, distinct from traditional pakoras, which everyone, from children to adults, will enjoy.
To make paneer popcorn you need:
With the ingredients mentioned here, you can make paneer popcorn for 4-5 people.
For marinating paneer:
Paneer: 500 gms (use fresh and good quality paneer so that the popcorns are soft and tasty)
Green chillies: 1-2 (grated, you can add more or less as per your taste)
Garlic: 1 tbsp (grated, garlic adds a very good flavour to paneer)
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Chaat masala: 1/2 tsp
Garam masala: 1 tsp
Salt: as per taste
For making batter:
Gram flour: 2 cups
Rice flour: 1 cup (this will make the popcorns more crispy)
Red chilli powder: 1 tsp
Black pepper powder: 1/2 tsp
Oregano: 1/2 tsp (this will give a special flavour)
Chaat masala: 1 tsp
Chilli flakes: 1 tsp (will add a little spiciness and a nice look)
Fresh coriander leaves: finely chopped (approx. 2 tbsp)
Salt: to taste
Water: as required (make the batter neither too thin nor too thick)
For coating and frying:
Cornflakes: 1 bowl (unsweetened, grind them coarsely)
Oil: for frying (any cooking oil like sunflower or refined oil)
How to make Paneer Popcorn:
Now let’s talk about the most important part – the recipe! Follow these step-by-step instructions:
Prepare the paneer: First, cut the fresh paneer into small cubes of about 1 inch. Do not cut them too big or small, as it may cause problems while frying.
Marinate the paneer: In a large bowl, add grated green chillies, grated garlic, red chilli powder, turmeric powder, chaat masala, garam masala and salt. Mix them all well. Now lightly coat the paneer cubes in this masala so that the masala gets applied on each piece well. Keep it aside for at least 15-20 minutes so that the paneer absorbs the flavour of the spices.
Prepare the batter: In a separate large vessel, mix gram flour, rice flour, red chili powder, black pepper powder, oregano, chaat masala, chili flakes, finely chopped coriander leaves and salt. Now add water slowly to it and prepare a smooth and medium thick batter. Make sure that there are no lumps in the batter. The batter should be thick enough to stick well on the paneer.
Prepare the cornflakes: Take out the cornflakes in a plate and grind them coarsely with hands or with the help of a rolling pin. We do not have to make a fine powder, but keep small pieces so that a nice crispy coating can be formed on the paneer.
Coat the paneer: Put the marinated paneer pieces in the gram flour batter and coat them well. Make sure that every piece of paneer is well coated with the batter.
Cornflakes coating: Now take out each batter dipped paneer piece and wrap it in coarsely ground cornflakes. Press gently so that the cornflakes stick to the paneer.
Fry: Heat oil in a pan for frying. The oil should be heated on medium flame. When the oil is hot enough, add paneer popcorns gradually. Do not add too many at once, so that they do not stick together and fry well.
Fry till golden brown: Fry the paneer popcorns till they are golden brown and crispy. Keep turning them in between so that they are fried evenly on all sides.
Serve hot: When the paneer popcorns are golden and crispy, take them out on kitchen paper to drain the excess oil. Enjoy hot paneer popcorns with your favourite chutney, green chutney or tomato ketchup with evening tea!