Paneer Papad Kurkure
by Tarla Dalal
Chilli-garlic paneer potato balls, dipped in batter, coated with coarsely ground Papad, and deep-fried till crisp. Just a description of this dish is enough to make your kids drool over it. Ideal protein-rich snack to serve when your kids take a break while studying for the exams!
Paneer Papad Kurkure recipe - How to make Paneer Papad Kurkure
Preparation Time: 5 Minutes Cooking Time: 15 Minutes Total Time:
Makes 10 kurkures
2 papads, raw
1 cup grated paneer (cottage cheese)
2 tbsp tomato ketchup
1/2 tbsp Schezuan Sauce
1/4 cup boiled and mashed potatoes
salt to taste
1/4 cup plain flour (maida) mixed with ΒΌ cup water
oil for deep-frying
Method
- Main Procedure
- Grind the papads in a mixer to a powder and keep aside.
- Combine the paneer, tomato ketchup, schezwan sauce, potatoes and salt and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a ball.
- Dip each ball in the flour mixture and roll them in the powdered papads.
- Heat the oil in a kadhai and deep-fry the sandwiched paneer cubes till they turn golden brown in colour.
- Drain on an absorbent paper and serve hot.
Outbrain
I have tried this twice and came out wonderful both the times. The papad is a very innovative (and healthier) change from the normal bread crumbs. Also surprising is the very little amount of oil that goes inside the balls. Suggestion: Try without the tomato ketchup and schezwan sauce. Also add some mint and coriander leaves to the mix. Gives it a very distinct Indian flavor.
like the change from bread crumbs...surely will bring in change in my recipes ....thanks for the new twist