How to make Papad Paneer ke Kurkure -
Paneer fingers stuffed with green chutney, dipped in gram flour batter, rolled in crushed papad and deep-fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Urad Dal Papads (उड़द दाल पापड़), Cottage Cheese
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Papad Paneer ke Kurkure checkout Papad Chaat-SK Khazana. You can also find more Snacks and Starters recipes like Achari Paneer Tikka Pav Bhaji Dosa Paprika and Parmesan Roasted Potato Wedges Egg Roll
Papad Paneer ke Kurkure 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 : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Papad Paneer ke Kurkure Recipe
Urad Dal Papads crushed lightly 8 medium
Cottage Cheese cut into thick fingers 400 grams
Gram flour (besan) 1/2 cup
Rice flour 2 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Soda bi carbonate a pinch
Chaat masala 1 teaspoon
Thick green chutney 4 tablespoons
Oil for deep-frying
Method
Step 1
Mix together gram flour, rice flour, chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl. Add sufficient water and whisk to make a thick smooth and batter.
Step 2
Add soda bi carbonate and half teaspoon chaat masala and mix well. Rest the batter for ten minutes.
Step 3
Apply green chutney on one side of the cottage cheese fingers and cover with another finger.
Step 4
Spread the crushed papads evenly on a plate.
Step 5
Heat sufficient oil in a kadai. Dip the cottage cheese pieces in the batter and roll in the crushed papads. Gently slide into hot oil and deep-fry in medium hot oil till golden. Drain on absorbent paper. Sprinkle remaining chaat masala on top.
Step 6
Arrange them on a serving plate and serve hot with tomato ketchup or a chutney of your choice.
Nutrition Info
Calories : 2170 Kcal
Carbohydrates : 124.4 gm
Protein : 145.6 gm
Fat : 121.3 gm
Other : 0
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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.
