With every bite you'll find a hint of heat with the cool, fresh taste of paneer, making these Green Chili Paneer Poppers the perfect snack or appetizer. Paneer is made by curdling hot milk using lime/lemon juice, vinegar, yogurt, or citric acid. This results in a soft cheese that's firm enough to be cut into blocks, but doesn’t crumble as easily. Paneer has the ability to retain its shape for a long time, even when it’s cooked over high heat, making it the perfect cheese for frying. We can guarantee you that these will be a hit for any occassion!
In a small food processor, combine green chilies and 3-4 tablespoons of canola oil and pulse until chilies are completely broken down with oil. Start with ¾ of oil and gradually add the rest as you are pulsing.
In a mixing bowl, combine all-purpose flour, corn starch, salt, pulsed green chili and water. Mix thoroughly to create a wet, thick batter.
In a separate small bowl, combine and mix sugar and amchur powder, leave to the side.
In a small pot, heat oil to medium high. While oil is heating, assemble and build your dredge station. Cut panner cubes, wet dredge and lastly, panko crust dry dredge.
When oil is hot, place paneer into wet dredge and coat, then into panko mixture ensuring cubes are fully coated on all sides. Gently place into hot oil. Fry until golden brown (approximately 45-60 seconds). Remove and set on lined pan or plate allowing for excess oil to drain.
Transfer fried paneer poppers into a small mixing bowl and dust with sugar-amchur blend, toss and coat.