How to make Paneer Aur Prune Kebab -

Paneer tikkis stuffed with prunes and shallow fired.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Cottage Cheese, Prunes (प्रून्ज़ )

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Paneer Aur Prune Kebab checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Masala Cashew aaloo fry Corn Pizza With Sauce Uttapam Pizza

Paneer Aur Prune Kebab

Paneer Aur Prune Kebab Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Aur Prune Kebab Recipe

  • Cottage Cheese grated 1/2 cup

  • Prunes 8

  • Potatoes boiled and grated 2 medium

  • Chaat masala 1/2 teaspoon

  • Fresh coriander leaves finely chopped 2-3 tablespoons

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Ginger paste 1 tablespoon

  • Green chilli paste 2 tablespoons

  • Cornflour/ corn starch 3 tablespoons

  • Oil to shallow fry


Step 1

Mix together potatoes, paneer, chaat masala, coriander leaves, salt, garam masala powder, ginger paste, green chilli paste and half the cornflour in a bowl. Heat sufficient oil in a non stick pan.

Step 2

Divide the mixture into 8 equal portions, take each portion in your palms and flatten. Make a small dent in the centre and place a prune in it and seal the edges.

Step 3

Roll these tikkis the remaining cornstarch, place them in the pan and shallow-fry till golden and crisp. Drain on absorbent paper. Serve hot with green chutney. 

Best Served With

Green Chutney

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.