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Paneer Papad Ke Kabab Recipe
How To Make Paneer Papad Ke Kabab
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
Ingredients of Paneer Papad Ke Kabab
- For the Kabab Mixture:
- 1 cup Paneer (grated)
- 1 medium Boiled potato (mashed)
- 1 Green chili (finely chopped)
- 1 tsp Ginger paste
- 1/2 tsp Chaat masala
- 1/2 tsp Roasted cumin powder
- 1/4 tsp Black pepper
- 1 tbsp Coriander leaves (finely chopped)
- Salt – to taste
- Cornflour – 2 tbsp (for binding)
- For Coating:
- Roasted urad papads – 2–3, finely crushed
- Cornflour slurry – 2 tbsp cornflour mixed with 3 tbsp water
How to Make Paneer Papad Ke Kabab
HideShow MediaPrepare the Kabab Mixture
1.
In a mixing bowl, combine paneer, mashed potatoes, green chili, ginger paste, chaat masala, cumin powder, black pepper, chopped coriander, lemon juice, and salt.
2.
Add cornflour and mix well to form a soft, cohesive dough.
Shape the Kababs
1.
Divide the mixture into equal portions.
2.
Shape into round or oval tikkis (patties) of uniform size.
Coat the Kababs
1.
Dip each shaped kabab into the cornflour slurry.
2.
Roll it in the crushed papad until evenly coated.
Fry the Kababs
1.
Heat oil in a pan over medium flame.
2.
Shallow or deep fry the kababs until golden brown and crisp.
3.
Drain on absorbent paper to remove excess oil.
Serving Suggestions
1.
Green chutney
Sweet tamarind chutney
Onion rings and lemon wedges
Recipe Notes
Use spicy masala papad or black pepper papad for added flavour.
These kababs can also be air-fried or baked at 180°C for 12–15 minutes until crisp and golden.