Papad Paneer Crispies ( Kebabs and Tikkis Recipes)
by Tarla Dalal
11 Jan 2020
This recipe has been viewed 43973 times
Paneer is a versatile ingredient that works with myriad ingredients, absorbing their flavours and complementing their textures effectively. Here, soft cubes of fresh paneer are sandwiched with a fiery red garlic chutney, dipped in a flour batter, rolled in crushed papad and deep-fried, resulting in mouth-watering Papad Paneer Crispies that win in terms of flavour and texture.
Papad Paneer Crispies ( Kebabs and Tikkis Recipes) recipe - How to make Papad Paneer Crispies ( Kebabs and Tikkis Recipes)
Preparation Time: Cooking Time: Total Time:
Makes 16 crispies
16 paneer (cottagte cheese) cubes cut into 25 mm. (1") pieces
2 tbsp red garlic (lehsun) chutney
2 raw papad
1/4 cup plain flour (maida)
salt to taste
oil for deep-frying
Method
- Method
- Slice the paneer cubes into 2 halves.
- Apply a little garlic chutney on ½ of the paneer cubes. Sandwich with the remaining paneer cubes. Keep aside.
- Grind the papads in a blender to a coarse powder. Keep aside.
- Combine the flour with salt and ¼ cup of water to make a thin batter.
- Coat the sandwiched paneer cubes with the flour batter and then roll them in powdered papad.
- Heat the oil in a kadhai on a medium flame and deep-fry a few paneer pieces at a time, till they are golden brown in colour from all sides. Drain on absorbent paper and serve hot.
Nutrient values per crispie
| Energy | 63 cal |
| Protein | 1.6 g |
| Carbohydrates | 2.6 g |
| Fiber | 0.2 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 60.4 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.8 mg |
| Folic Acid | 0 mcg |
| Calcium | 44.5 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.2 mg |
| Potassium | 5.7 mg |
| Zinc | 0 mg |
Outbrain