How to make Kurkure Paneer - SK Khazana -

Cottage cheese cubes dipped in a spicy and flavour batter, rolled in vermicelli and deep-fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Roasted vermicelli

Cuisine : Indian

Course : Snacks and Starters

Kurkure Paneer - SK Khazana

Kurkure Paneer - SK Khazana 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 : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kurkure Paneer - SK Khazana Recipe

  • Cottage cheese (paneer) 200 grams

  • Roasted vermicelli 1 cup

  • Oil to deep fry

  • Tomato ketchup to serve

  • Batter

  • Dried red chillies 4-5

  • Ginger 1 inch

  • Garlic 6-7 cloves

  • Coriander seeds 1 tablespoon

  • Black peppercorns 10-12

  • Yogurt 1 tablespoon

  • Lemon juice 1 tablespoon

  • Rice flour 2 tablespoons

  • Salt to taste


Step 1

Put red chillies in a blender, add ginger, garlic, coriander seeds and black peppercorns. Add sufficient water and blend to a fine paste. Transfer into a bowl.

Step 2

Add yogurt, lemon juice, rice flour and salt and mix well. Add a little water and mix to get the required consistency.

Step 3

Cut cottage cheese into 1½ inch cubes.

Step 4

Crush roasted vermicelli and put into another bowl.

Step 5

Heat sufficient oil in a kadai. Dip the cottage cheese cubes in the ground paste, roll in the vermicelli till well coated. Slide them into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

Step 6

Arrange them on a serving plate and serve hot with tomato ketchup.

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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.