Spicy Paneer Bites Paneer Nuggets Ruchiskitchen

It’s THE versatile hors d’oeuvres that’s perfect for your next party or get-together. Vegan and gluten-free options included!

Whether it be samosa pinwheels, Garlic knots, Pumpkin ranch tortilla pinwheels, or baked quinoa zucchini bites, I enjoy them all. All it takes is a few simple ingredients, and you will have homemade paneer bites ready in no time. When you munch down into these bites, you will taste the perfectly crispy exterior followed with a soft velvety center. It’s incredibly flavorful, and I do warn you, it’s extremely addicting. You can’t stop at one!

What makes the perfect Spicy Paneer Bites so addicting

» Paneer – It is the base ingredient. I have used homemade paneer for this recipe. Store-bought will work great too. Vegans can use tofu as a substitute. » Wheat flour + rice flour + Cornstarch – The blend of these 3 gives a nice texture to these spicy bites. Flour also helps bread crumbs to stick to the paneer cubes. » Breadcrumbs – I prefer to use fine quality gluten-free breadcrumbs as they are much lighter in texture and stick to the bites pretty well. » Seasonings – to enjoy a well-rounded flavor, season the bites as given in the recipe. Skipping a seasoning can affect the taste of paneer bites. » Chili-garlic sauce – I have used Sambal Oelek, but feel free to use your favorite. Sriracha will work great too. » Soy sauce – low sodium soy sauce works great. » Buttermilk – since I didn’t have buttermilk on hand, I have used a milk + vinegar mixture. Buttermilk slurry helps to keep these paneer bites moist and tender. Vegan can use plant-based milk with vinegar combo.

Add salt.
Pour in oil.
Mix to combine. Set aside.
In a separate bowl, combine breadcrumbs, rice flour, cornstarch, wheat flour, paprika, onion powder, garlic powder, and dried mint.
Mix to combine. Set aside.
On a separate plate, combine rice flour, cornstarch, and wheat flour. Mix well. Set it aside.
Combine milk + vinegar in a bowl. Let it rest for 2-3 minutes until the milk curdles.
Add chili garlic sauce. Mix to combine.
Pick a piece of paneer, dip it into the flour mix thoroughly.
Dip paneer into the buttermilk mixture.
Finally, roll the paneer cube in the breadcrumb mix and set it on a plate.
Repeat the process with the rest of the paneer cubes until all the pieces are evenly coated.
Heat oil in a pan. To check if your oil has reached the frying temperature, put the end of a wooden spoon in the oil. If the oil starts bubbling around the spoon, then the oil is ready. Add paneer bites to the hot oil.
Work in batches. Do not overcrowd the pan. Depending on the pan size fry 5-7 bites at a time. Fry until the paneer nuggets are deeply golden in color, turning them halfway through the cooking.
Once cooked, transfer the paneer nuggets to a paper towel-lined plate to soak up excess oil. Repeat this step until all the spicy paneer bites are cooked. Serve hot with sriracha mayonnaise.

» Substitute gluten-free breadcrumbs for gluten-free panko breadcrumbs. Panko breadcrumbs lend a lighter and airier texture to these bites. » Like it spicy, try experimenting with sriracha sauce. You can even add spicy hot sauce or BBQ spicy sauce to these bites. » Leftovers last in the fridge for about 3 days. » Rice flour can be subbed for almond flour. » Are you gluten intolerant, sub wheat flour with gluten-free flour. » Likewise, cornstarch can be swapped with arrowroot or tapioca starch.

Preheat oven to 375˚F. Grab a baking tray and spray it with cooking spray. Transfer paneer bites/nuggets to the greased baking sheet. To keep them moist during baking, lightly spray these paneer nuggets with cooking spray. Bake at 375˚F for 15 min until golden brown, turning them halfway through baking. Remove from the oven and let the paneer bites rest a few minutes before serving.

PROTIP –

Don’t over-bake your bites because paneer will lose its moisture and feel dry. If the paneer bites feel dry, you can spray your nuggets with cooking oil one more time in the middle of the baking time.

Spread the breaded bites on a plate and freeze initially for an hour. After that, transfer the bites to a ziploc bags and store for up to 2 months. When ready to bake them again, remove from the freezer and allow the paneer bite to thaw in the refrigerator overnight. Fry or bake the frozen paneer bites as directed in the recipe.

Can you cook the spicy paneer bites in an Airfryer? Absolutely!

To prepare these spicy paneer bites in the air fryer, arrange the bites in a single layer in the air-fryer insert. To keep them moist during baking, lightly spray these paneer nuggets with cooking spray. Set the temperature to 375 degrees F and bake for 15 min, turning paneer bites halfway through baking.