Paneer Nuggets

Ingredients:

Paneer	300 gms
Bread	4 – 5 slices
Oil	for deep frying

Ingredients for Marinating Paneer

Red chilli/Coriander powder mix	1 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Garam masala powder	¼ tsp
Salt	¼ tsp
Lemon juice	1 tsp

Ingredients for Dry mix

Maida	3 tbsp
Red chilli/Coriander powder mix	¼ tsp
Pepper powder	3 pinch
Salt	3 – 4 pinch

Ingredients for Wet mix

Maida	4 tbsp
Red chilli/Coriander powder mix	½ tsp
Garam masala powder	3 pinch
Salt	¼ tsp
Water

Method:

1. Cut Paneer into thick rectangular pieces (slightly bigger). Add ingredients mentioned for marinating and toss gently to coat well. Keep aside for 15-20 minutes.
2. Grind Bread in a mixie to make bread crumbs. Spread in a bowl and keep aside.
3. Take ingredients mentioned for dry mix and mix well. Keep aside.
4. Take ingredients mentioned for wet mix in a deep bowl. Add sufficient water to make semi-thick flowing batter. Keep aside.
5. Place 2-3 pieces of marinated Paneer pieces into the dry mix and coat all sides well. Tap gently to remove excess flour.
6. Then place the coated Paneer pieces into the wet mix. Coat all the sides well and take out using a fork (using a fork will be easier to flip and coat). Shake gently to remove excess coating.
7. Then place prepared Paneer into the Bread crumbs. Roll gently to coat all sides well. Gently press (use your palms) and shape into Nuggets.
8. Repeat with remaining Paneer pieces and keep ready.
9. Heat sufficient oil in a kadai to medium hot. Lower the flame and gently place 3-4 Nuggets at a time. Wait for few seconds and gently flip to other side. Once it turns into light brown colour, raise the flame to medium-high and fry till crisp and golden brown. Remove it to a absorbant paper and repeat with remaining.

Serve hot with tomato sauce or sweet Tamarind chutney.