Paneer Popcorn is a great starter that is crispy, kid friendly and totally addictive. If you love fun, crunchy snacks that everyone in the family can enjoy, paneer popcorn will easily become your next favorite!
Imagine soft, juicy cubes of paneer coated in a spiced batter, dipped in breadcrumbs, and fried till golden brown and crispy. Every bite is full of flavor, crunch, and comfort.
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Paneer popcorn makes an easy evening snack, party appetizer, or movie-night treat. It’s quick, simple, and uses ingredients you probably already have in your kitchen. Whether you serve it with mint chutney, ketchup, or a creamy mayo dip, it’s the kind of snack that disappears from the plate before you even realize it!
Paneer popcorn is one of those all-time favorite snacks that fits every mood and occasion. Whether you’re planning a get-together, want something special for tea-time, or looking for a kid-friendly treat, this recipe never disappoints. The combination of soft paneer and crunchy coating is magic in every bite.
So next time you’re craving something crunchy, skip the frozen snacks and make this easy homemade paneer popcorn. Fresh, flavorful, and so satisfying — it’s bound to become a repeat recipe in your kitchen!
Why you’ll love this Paneer Popcorn ?
Crispy on the outside, soft inside – The contrast of crunchy coating and melt-in-mouth paneer makes it irresistible.
Perfect party snack – Ideal for get-togethers, kids’ lunchboxes, birthday parties, or as a cozy evening snack with tea.
Customizable spice levels – You can adjust the flavors to suit your family’s taste.
Quick to prepare – Takes less than 30 minutes from start to finish.
How to make Paneer Popcorn?
Cut the paneer into small bite-sized cubes and keep it aside.
In a mixing bowl, add maida, cornflour, red chili powder, Kashmiri chili powder, salt, onion powder, garlic powder, and Italian seasoning.
Slowly add water and mix well to form a smooth, lump-free batter that coats the back of a spoon. The consistency should be slightly thick — not runny.
Drop the paneer cubes into the batter and mix gently to ensure every piece is evenly coated.
Take each batter-coated paneer cube and roll it in breadcrumbs until fully covered. Make sure the coating is even on all sides for extra crispiness.
Place all coated cubes on a plate and let them rest in the refrigerator for 10–15 minutes. This helps the coating stick better and gives a crunchier texture when fried.
Heat oil in a deep pan or kadai over medium flame. Once hot, drop 6–8 cubes at a time and fry until golden brown. Keep the flame medium so they cook evenly from inside.
Remove onto paper towels to drain excess oil. Serve the Paneer Popcorn with ketchup, green chutney or your choice of dip.
Tips to make the Best Paneer Popcorn
Always use fresh, soft paneer for the best results. Hard paneer can turn chewy after frying.
Keep the batter consistency medium-thick. If it’s too thin, the coating won’t stick.
Resting the coated pieces for a few minutes before frying helps achieve maximum crunch.
Fry on medium heat — too high and they’ll brown quickly without cooking inside.
Add a pinch of chat masala or peri-peri seasoning after frying for a flavorful twist.
Serving Suggestions
Paneer popcorn tastes amazing when served hot and crispy! Here are some serving ideas:
Serve with mint chutney, tomato ketchup, or garlic mayo dip.
As a party platter, pair it with fries or potato wedges.
For kids, add them to lunchboxes along with some ketchup and fruit slices.
Make it a wrap by stuffing them in chapati or tortilla with lettuce and sauce.
Sprinkle some lemon juice and chaat masala before serving for a tangy touch.
If you want to turn it into a complete meal, serve paneer popcorn with pulav or simple dal-chawal — the combination is surprisingly satisfying!
Frequently asked questions
Yes, absolutely. Just soak it in warm water for 10 minutes if it feels firm. That will make it soft and spongy again.
You can use crushed cornflakes instead of breadcrumbs for a crunchy coating.
You can pan fry or air fry the paneer cubes. The final result may not be the same.
Yes, firm tofu works just as well! It’s also a good vegan alternative.
Add extra chili powder or add peri-peri masala, red chilli flakes for a fiery kick.
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Recipe Card
Crispy Paneer Popcorn
Ingredients
- 200 grams Paneer
- ¼ cup Breadcrumbs
- Oil for deep frying
- 2 tablespoon Corn Flour
- ¼ cup Maida
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- Salt as needed
- 1 teaspoon Kashmiri Chilli powder
- ½ teaspoon Chilli Powder
- 1 teaspoon Italian Seasoning
- Water as needed to form the batter
Instructions
- Cut the paneer into small bite-sized cubes ad keep it aside.
- In a mixing bowl, add maida, cornflour, red chili powder, onion powder, garlic powder, Kashmiri chili powder, salt, and Italian seasoning.
- Slowly add water and mix well to form a smooth, lump-free batter that coats the back of a spoon. The consistency should be slightly thick — not runny.
- Drop the paneer cubes into the batter and mix gently to ensure every piece is evenly coated.
- Take each batter-coated paneer cube and roll it in breadcrumbs until fully covered. Make sure the coating is even on all sides for extra crispiness.
- Place all coated cubes on a plate and let them rest in the refrigerator for 10–15 minutes. This helps the coating stick better and gives a crunchier texture when fried.
- Heat oil in a deep pan or kadai over medium flame. Once hot, drop the paneer cubes and fry until golden brown. Keep the flame medium so they cook evenly from inside.Remove onto paper towels to drain excess oil.
- Serve the Paneer Popcorn with ketchup, green chutney or your choice of dip.
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