Keep the paneer cubes immersed in hot water for about 15 mins. This step ensures softer results.
Drain water from the paneer cubes, add chili powder, salt, and lemon juice. Coat the cubes well with this mixture.
Make a batter with maida, cornflour, garam masala, and pepper powder. Use milk as required to make the batter that is not too thick, but enough to coat the paneer.
Dip the paneer cubes one by one well into this batter and keep it aside on a plate.
Now sprinkle the bread crumbs and the corn flakes powder generously on all sides of the cubes.
Coating them well with cornflakes powder and bread crumbs adds more seasoning to the nuggets. You can ignore this step if you don’t have the ingredients available immediately.
Heat oil in a Kadai and deep fry the coated paneer cubes in batches. Stir gently to ensure even cooking. Cook in medium flame so that the nuggets don’t get burnt.
Once gold and crisp, take them out and drain the excess oil on a tissue paper.
Serve them hot with a little tomato sauce.