About This Recipe
These crispy air fryer paneer “popcorn” bites are everything you want in a keto snack: crunchy, cheesy, and done fast. Almond flour and warm spices create a golden crust, while a cool mint-yogurt dip keeps each bite fresh and zesty. Perfect for game night, Iftar platters, or a high-protein vegetarian nibble.
- Category: Snack
- Difficulty: Easy
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes (air fryer)
Ingredients
Paneer Popcorn
- 14 oz (400 g) paneer, patted dry and cut into 1/2-inch cubes
- 1 large egg (or 2 tbsp mayonnaise for egg-free)
- 3/4 cup fine almond flour
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 3/4 tsp salt
- 2 tbsp avocado oil or melted ghee, for brushing/spritzing
- Lemon wedges, for serving (optional)
Mint-Yogurt Dip
- 1/2 cup full-fat Greek yogurt
- 2 tbsp finely chopped fresh mint
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Make the dip: Whisk together Greek yogurt, mint, lemon juice, and a pinch of salt. Chill.
- Prep paneer: Pat paneer dry and cut into 1/2-inch cubes.
- Set up coating: Beat the egg in a small bowl. In another bowl, mix almond flour, garlic powder, smoked paprika, cumin, black pepper, and salt.
- Coat: Toss paneer cubes in the egg, then dredge thoroughly in the almond flour mixture, pressing to help it adhere. Lightly spritz or brush with avocado oil or ghee.
- Air fry: Preheat air fryer to 400°F (200°C). Arrange paneer in a single layer and cook 8–10 minutes, shaking the basket halfway, until crisp and golden.
- Oven option: Bake at 425°F (220°C) on a parchment-lined sheet for 15–18 minutes, flipping once, until golden.
- Serve: Plate hot paneer popcorn, squeeze over lemon if you like, and dunk into the chilled mint-yogurt dip.
Keto Focus
Almond flour stands in for breadcrumbs to keep carbs down, while full-fat dairy boosts satisfying fats and protein. Each serving lands around 5.1g net carbs—no starches, no grains, just crunchy, low-carb goodness.
Nutrition Facts (per serving)
- Calories: 535
- Protein: 26g
- Fat: 47.3g
- Total Carbs: 7.1g
- Fiber: 1.9g
- Net Carbs: 5.1g
Tips & Variations
- Extra crispy: Use extra-fine almond flour and press the coating on firmly. A brief 2-minute rest before air frying helps it stick.
- Spice it your way: Swap paprika for chili powder, add garam masala, or a pinch of chaat masala after cooking.
- Egg-free option: Use 2 tbsp mayonnaise or 2 tbsp heavy cream as the binder instead of egg.
- Cheese swap: Halloumi cubes also work well—adjust time as needed.
- Add greens: Toss with air-fried curry leaves or serve over a quick cucumber salad.
- Dip duo: Pair with sugar-free green chutney or a spiced mayo for variety.
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days.
- Reheat in the air fryer at 375°F (190°C) for 3–4 minutes until crisp.
- To freeze, arrange cooked pieces on a tray to freeze solid, then bag for up to 1 month. Reheat from frozen at 380°F (193°C) for 6–8 minutes.
Serving Suggestions
- Serve with fresh cucumber and bell pepper sticks.
- Add a lemon wedge and extra mint for a bright finish.
- Turn into a mini meal with a side of simple salad greens and olive oil.