Mamta
In a grinder jar take ½ cup rolled oats or quick cooking oats. Using the pulse option grind at intervals of a few seconds till the oats are coarsely crushed.
In a mixing bowl take 200 grams of paneer or 1.5 cups of paneer cubes.
Add – ¼ tsp Kashmiri red chili powder, dry parsley, oregano, black pepper powder, salt. Mix very well but gently taking care the paneer cubes do not break.
In another bowl, combine ½ cup besan, 1 tsp ginger-garlic paste, ⅛ tsp turmeric, ¼ tsp Kashmiri red chili powder, 1 pinch baking soda, and salt to taste.
Add 5 to 6 tablespoons of water in parts and mix to a thick batter without any lumps.
Now dip each paneer cube in the batter and coat it well.
Place the paneer cube in the crushed oats. Roll the paneer cubes on the oats and coat it with the oats.
In a kadai, heat oil as required for deep frying. Add the crumb coated paneer cubes in the hot oil. Fry till the outer crust looks crispy and golden.
Remove the paneer popcorn on paper towels to absorb extra oil.
Serve paneer nuggets hot with any sauce or chutney.