How to make Papad Paneer Pops -
Spicy cottage cheese balls dipped in refined flour batter, rolled in crushed papad and deep fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Crushed Raw Papad, Cottage Cheese
Cuisine : Indian
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Stuffed Chicken Breasts Tuna Cakes-Cook Smart Stuffed Squid Rings Matar Paneer Samosa
Papad Paneer Pops 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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Papad Paneer Pops Recipe
Crushed Raw Papad 1 1/2 cups
Cottage Cheese grated 1 cup
Chaat masala 1 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Fresh mint leaves chopped 1 tablespoon
Refined flour (maida) 5 tablespoons
Oil to deep fry
Method
Step 1
Put cottage cheese, chaat masala, red chilli powder, salt, coriander leaves and mint leaves in a bowl and mix well.
Step 2
Divide this mixture into equal portions and shape them into small balls. Whisk together refined flour, salt and eight tablespoons of water in another bowl to make a smooth paste.
Step 3
Spread the crushed papad on a plate. Dip the cottage cheese balls in the flour paste and roll in the crushed papad till they are well coated.
Step 4
Heat sufficient oil in a kadai. Deep-fry pops till golden and crisp. Drain on absorbent paper. Serve hot with tomato ketchup.
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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 www.sanjeevkapoor.com 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.
