Paneer nuggets preparation with full video, step by step pictures. Eggless nuggets that stays crispy and crunchy for long time.
My family loves paneer a lot. I cook paneer once a week surely for Aj’s lunch box, packing paneer butter masala for him. Other than that, mostly in weekends, we like to have paneer for snack. I make tikka or paneer pakora which is Aj’s favorite. Paneer when in good quality is an excellent source of protein, that too for vegetarians. Aj doesn’t consume curd or any other form of milk / other than his daily dose of complan. So if he ask for paneer snack, I make for him. He loves tikka with green chutney and even loves paneer cheela, paneer sandwich.
After all these, I really wanted to find another snack which I could make for the family. I wanted to try corn flakes coating in any of my recipes, as I like the way it looks. Crispy and golden. So when Suvai foods launched paneer (Singapore only), I planned to try this paneer in nuggets form.
Suvai food’s concept is mainly to deliver fresh products. Instead of frozen food, they bring in ready to consume food items that are not held in the freezer for months with years of expiry date. If you see any of their products, they recommend not to freeze and their expiry date duration is very short, which means lesser preservatives.
I was really excited when they told about their launching of paneer and eagerly waited for trying out. And when it actually reached my hands and tried this poppers, it was really soft, tender and stayed soft even after long time. It was not crumbly or dry, it retains it’s shape. Since it’s not frozen, you could actually feel the fresh taste of the paneer.
Do check it out in your nearby mini marts for Suvai paneer or otherwise you can also place order online.
So coming to today’s recipe, I followed the same base of my onion rings batter and just a slight modification gave me a perfect recipe for nuggets.
Step by step pictures, method:
- Take cubed paneer in a bowl, keep immersed in hot water until use.
- Drain from water, add red chilli powder, salt and lemon juice. Coat well.
- Place corn flakes in a zip lock cover, crush it to make smaller crumbles, using a rolling pin or pestle.
- Mix bread crumbs, crushed flakes in a plate.
- Coat each paneer cube in maida.
- Make a batter out of maida, corn starch, baking powder, pepper powder, garlic and required salt using milk. Batter that is not too thick, but have to coat the paneer.
- Now dip each paneer in the batter. I dipped everything and arranged over a wire rack.
- Further, coat the paneer cubes dipped in batter in the bread crumbs, corn flakes mixture, well in all sides. Repeat to finish all.
- Heat oil and deep fry the paneer cubes in batches. Stir gently in between to ensure even cooking. Cook in medium flame. Once golden and crisp, drain over paper towel.
Serve with tomato chilli sauce best combo.