Paneer Popcorn

Ingredients

Note– Please read recipe notes in the end.

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

In a bowl add corn flour, refined flour, rice flour, oregano or mixed herbs, red chili flakes, garlic powder, onion powder, kashmiri red chili powder, salt and mix well.
Now add little water at a time and make a medium consistency slurry. Make sure its not very thick or runny.
Now cut paneer in small square cubes and add them in the prepared slurry.
Gently mix them so they are perfectly coated. Let them rest for 15 minutes.
To prepare the coating, in a bowl add corn flakes and crush them with your hands, do not grind them else they will become very fine. Now add bread crumbs and mix well.
Add the paneer cubes in the corn flakes and bread crumbs and roll them till they are perfectly coated from all sides.
Refrigerate for 15 minutes before frying.
In a kadai heat oil and add the paneer popcorns and fry them for 3-4 minutes or until they turn crispy and light golden brown in colour.
To make the seasoning for the paneer popcorns, in a bowl add garlic powder, onion powder, amchoor powder and red chilli powder. Now mix well.
Take a tablespoon of the above seasoning and sprinkle them on the hot fried paneer popcorns.
Serve immediately with mayonnaise, ketchup or chutney.

For the paneer coating, if you do not have bread crumbs then you can only use crushed corn flakes.
Rice flour adds a nice crispy texture but if you do not have it then skip it.
Immediately add the seasoning on the paneer popcorns after frying else it wont stick to the popcorn.