No Onion No Garlic Paneer Nuggets – Crispy, Protein-Rich Snack by NONG

Name: Paneer Nuggets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 1.00 cup Paneer; 0.25 cup Finely chopped carrots; 0.25 cup Finely Chopped Capsicum; 2.00 pieces Finely chopped green chillis; 1.00 to taste Salt; 0.25 tsp Black Pepper Powder; 0.13 tsp Black salt; 3.00 tbsp Maida (All Purpose Flour); 1.00 slice Cheese slice; 1.00 for frying Oil

Indulge in NONG’s No Onion No Garlic Paneer Nuggets, deliciously crispy on the outside and soft inside, made with fresh paneer cubes coated in a lightly seasoned, Jain- and Sattvic-friendly crust.

These golden nuggets are completely free from onion, garlic, and eggs, making them ideal for pure vegetarian and fasting-friendly diets. Fry or bake for a quick, high-protein snack that’s perfect for kids, parties, or tea-time treats.

Serve them with mint chutney or ketchup and enjoy a satisfying, guilt-free bite every time.

🌿 Pure Vegetarian · No Onion · No Garlic

Paneer Nuggets

Reference Cooking Video

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Prep Time 15 min

Cook Time 15 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

10 items

Quantities scale automatically with servings

1.00 cup Paneer
0.25 cup Finely chopped carrots
0.25 cup Finely Chopped Capsicum
2.00 pieces Finely chopped green chillis
1.00 to taste Salt
0.25 tsp Black Pepper Powder
0.13 tsp Black salt
3.00 tbsp Maida (All Purpose Flour)
1.00 slice Cheese slice
1.00 for frying Oil

checklist Step-by-Step Instructions

1
In a large bowl, crumble or grate the paneer. (If making paneer at home, boil 1/2 ltr milk, add 1/4 tsp citric acid mixed with water to curdle it, drain in a muslin cloth, and use the fresh paneer).
2
Add the finely chopped carrots, capsicum, and green chillis to the paneer.
3
Tear the cheese slice into small pieces and add it to the mixture.
4
Season the mixture with salt, black pepper powder, and black salt.
5
Add 1 tbsp of maida to the mixture and mix everything well to form a soft dough.
6
In a separate small bowl, prepare a slurry by mixing the remaining 2 tbsp of maida with a little water until it reaches a thin, smooth consistency.
7
Shape the paneer dough into small nugget-sized pieces.
8
Dip each nugget into the maida slurry to coat it evenly. (Optional: You can roll them in breadcrumbs after dipping in the slurry for extra crispiness).
9
Heat oil in a pan over medium heat. Deep fry the nuggets until they turn golden brown and crisp.
10
Drain excess oil on a paper towel and serve hot with ketchup or your favorite dip.