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Paneer nuggets are made with paneer cubes coated in a spicy batter comprising maida, corn flour and mixed herbs. These are then further coated with a spicy cornflakes mixture and deep fried to perfection for a crispy exterior. The steps to make paneer nuggets at home are very simple. You can learn them from my recipe, if you do not know them already.

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KEY TAKEAWAYS

Paneer nuggets is a hot favorite snack item or starter for the young and adults alike.
Serve them with tomato ketchup, spicy green chutney, tamarind chutney, or fresh salad along with a cup of steaming masala chai or coffee.

Paneer nuggets taste creamy, crunchy, and mildly spicy.
Other similar nuggets are fish nugget, chicken nugget, egg nugget, vegetable nugget, and potato nugget.

The Ingredients:

To make the nuggets:

250 grams paneer

For coating the nuggets:

2 cups cornflakes (or bread crumbs)
½ tsp salt
1 tsp chili flakes
1 tsp oregano (or mixed herbs)

To make the batter:

2 tbsp refined wheat flour (maida)
2 tbsp corn flour
½ tsp salt
½ tsp red chili powder
1 tsp Schezwan chutney (optional)
Water as required

To deep fry the paneer nuggets:

Cooking oil – an adequate amount

I discovered this recipe from the saree fall tailor in our lane. While I was waiting for my turn, I noticed her eating something with delight while working. I inquired what she was having, and she said she always brings some snacks from home and that day it was crispy paneer nuggets. When I insisted, she taught me the process and gladly shared the recipe with me.

I made it at home that week. The outcome was fantastic. My husband said it was stitched with flavor, and the boys found it surprisingly tasty. Now, it is our fitting-day filler. That quiet chat reminded me that behind every neat stitch is a woman holding her home together—sometimes with thread, sometimes with spices.

How to Make Paneer Nuggets? (Step by Step Guide with Images)

Step 1: Take 250 grams of paneer in a bowl. Cut them into small cubes as shown in the image or in any other shape as you wish.

Step 2: Now, take a cup of regular cornflakes. Put half of it in a mixer and grind them once to make a powder.

(Pro tip: If you do not have cornflakes at home, you can use store-bought bread crumbs or grind normal white bread in a mixer and then dry roast them on a pan for 5 to 6 minutes on a low flame).

Step 3: Put another half on a plate and crush them roughly with your hands. The texture should be as shown in the image below.

(Pro tip: You can crush the entire cornflakes and use for coating but following the grinding and hand crushing method ensures proper coating and crunchiness, respectively, in the paneer nuggets).

Step 4: Now, add the ground cornflakes to it and mix them nicely with your hands. Then, add ½ tsp of salt, 1 tsp of chili flakes, and 1 tsp of oregano or mixed herbs to it. Mix them nicely as well.

(Pro tip: If you want you can add half a teaspoon of black pepper powder to the cornflakes for taste enhancement and added spiciness).

Step 5: Now, in a separate bowl, take 2 tbsp of refined wheat flour (maida), 2 tbsp of corn flour, ½ tsp of salt, ½ tsp of red chili powder, and 1 tsp of Schezwan chutney. Add water as required to make a semi-thick batter.

(Pro tip: The quantity of maida and corn flour should be equal. If you do not have corn flour at home, use 4 tbsp of maida only).

Step 6: Whisk the batter for some time so that there are no lumps in it. Check the consistency.

Step 7: Arrange the batter, paneer cubes, and the cornflakes mixture in one place along with a plate to keep the coated paneer cubes. Put one paneer cube in the batter and coat it nicely on all sides with a spoon.

Step 8: Use a fork to remove it and put it on the cornflakes mixture. Coat it nicely and from all sides and keep it on a plate.

(Pro tip: You may repeat the process to double coat the paneer cubes for additional crunchiness. In that case, the coated paneer cubes will be bigger in size).

Step 9: If you are okay with the long time taken in this process, coat all the paneer cubes this way. Alternatively, put some of the cornflakes mixture in a tiffin box as shown.

Step 10: Now, put 8 to 10 pieces of paneer cubes in the batter and use a spoon and a fork to coat them nicely from all sides as shown in the image below. Then, put them all into the tiffin box with the cornflakes mixture one at a time.

Step 11: Now, sprinkle a bit more of the cornflakes mixture on top of the coated paneer cubes. Close the lid of the tiffin box and shake it gently from all sides, up and down.

(Pro tip: Shaking the tiffin box gently is crucial. Rigorous shaking will remove the coating).

Step 12: Check the coating to see whether it is proper or not. If not, add a bit more of the cornflakes mixture, close the tiffin box and shake again. Remove them all on a plate when done and repeat the steps to coat the rest of the paneer cubes and keep it aside for some time to set properly.

Step 13: In the meantime, heat an adequate amount of cooking oil in a pan or kadai on a high flame. When the oil is hot, reduce the flame to medium and release the coated paneer nuggets carefully in the oil from one side.

Step 14: Flip each of the nuggets with a fork after half a minute of frying.

(Pro tip: Do not fry paneer nuggets on a high flame or for a long time, otherwise the cornflakes will burn quickly and render a bitter taste).

Step 15: Fry them till golden brown. Check the doneness. When done, remove the fried paneer nuggets on a strainer. Repeat the process to fry all the coated paneer nuggets you need.

(Pro tip: You can remove the fried paneer nuggets on a plate or a piece of tissue paper lined on a plate. However, taking them out in a strainer helps in retaining the desired crunchiness of the paneer nuggets).

Step 16: Your tasty and crispy paneer nuggets are now ready to enjoy. Arrange them on a plate and serve them hot with tomato ketchup.