Paneer Popcorn

The best part about these paneer popcorn is they remain crunchy even after an hour. These can also be prepared ahead and kept in the fridge. Just need to fry them when desired.

Since I made these paneer popcorn for kids I have used very little spice powders which will go well with them. If you are making for grown ups then double the spice powders or as desired. To make these paneer popcorn, I have just followed the same method I shared on the chicken popcorn recipe.

This is completely a vegetarian recipe, I have substituted egg with flour and made a batter. I have used organic plain flour/ maida, it can be replaced with rice flour, besan or corn flour. Corn flour and maida work best for this recipe. The amount of refined flour comes upto just 1 tbsp per serving so I felt it’s fine to use it.

These paneer popcorn go well with red chili garlic chutney, red chilli sauce, schezwan sauce or yogurt dip. Similar paneer snacks on the blog are Paneer cutlet, Hyderabadi Paneer 65, Indo chinese chilli paneer, restaurant style paneer tikka.

Tips to make paneer popcorn

1. Cube the paneer to bite sizes. Ensure they are all of equal sizes as this helps them to cook evenly & well.
2. If you eat eggs, then you can skip making the batter and just dip the paneer in beaten egg mixture and toss them in a bowl of bread crumbs.
3. For extra crunch you can also double coat the paneer in egg and batter or egg mixture.
4. If you are a vegan you can replace paneer with tofu.
5. For extra spicy version, just toss the moist panner cubes in a mixture of red chilli flakes & Italian herbs. To make the paneer moist just rinse it under running water. Drain completely & use.
6. You can also make bread the paneer ahead of time & refrigerate. Bring them to room temperature & fry when needed.