Easy Paneer Nuggets (Crispy Paneer Bites)
Crispy homemade paneer nuggets with a soft, spiced center. Marinate, batter, crumb, then deep fry, bake, or air fry in about 45 minutes.
Equipment
- Mixing bowls
- Deep frying pan or kadhai
- Wire rack or paper towels
- Oven or air fryer optional alternatives to deep frying
Ingredients
For the marinade
- 250 g paneer cut into 8 to 10 bite-size cubes
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon Kashmiri chilli powder
- 1/2 teaspoon crushed black pepper
- salt to taste
- 2 tablespoons coriander leaves finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon thick yogurt optional, for juicier paneer
For the batter
- 1/4 cup cornflour
- 2 tablespoons all-purpose flour maida
- 1/2 teaspoon crushed black pepper
- salt to taste
- 1/2 cup water approx, for a flowing batter
For coating and frying
- 1/2 cup panko breadcrumbs or crushed corn flakes
- oil for deep frying, or light spray for oven/air fryer
Instructions
Marinate the paneer
- In a bowl, mix ginger-garlic paste, Kashmiri chilli powder, crushed pepper, salt, coriander, and lemon juice into a thick paste. Stir in yogurt if using.
- Coat the paneer cubes evenly. Cover and refrigerate for about 30 minutes (15 minutes works in a pinch).
Make the batter and set up crumbs
- Whisk cornflour, all-purpose flour, pepper, and salt. Add water gradually until the batter coats a spoon and drips in a steady ribbon.
- Spread panko or crushed corn flakes on a plate.
Coat the paneer
- Dip each marinated cube into the batter, letting excess drip off.
- Press into the crumbs so every side is covered. Patch any bald spots with a dab of batter and more crumbs.
Cook until golden
- Deep fry: Heat oil over medium heat. Fry in batches, stirring occasionally, until deep golden (about 3 to 4 minutes per side). Drain on a rack or paper towel.
- Oven: Brush or spray coated cubes with oil. Bake at 180°C (350°F) for 12 to 15 minutes, flipping once, until crumbs look toasted.
- Air fryer paneer nuggets: Preheat to 180°C (350°F). Arrange in a single layer, mist with oil, and cook 8 to 12 minutes, shaking once, until crisp and golden.
- Serve hot with green chutney or tomato ketchup.
Notes
Soft, moist paneer coats better. If your paneer is firm, soak cubes in warm water for 20 to 30 minutes, then pat dry.
Panko fries with less mess; crushed corn flakes give a louder crunch.
Bread ahead and refrigerate up to a day. Fry or air-fry just before serving.
Reheat leftovers in the air fryer or oven. Microwave softens the crumb.
Tried this recipe?Let us know how it was!