Paneer Kurkure


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Added to 14 cookbooks
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Tea-time becomes even more appealing when this snack is on the table! especially when it is nice and crisp to bite into - thanks to the cornflakes.

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Preparation Time: 
Cooking Time: 
Makes 12 kurkure
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Ingredients


To Be Mixed Into A Mixture
1 cup grated paneer
1/4 cup boiled, peeled and mashed potatoes
1 tsp ginger-green chilli paste
of turmeric powder (haldi)
1 tsp coriander-cumin seeds powder
1 tsp chilli powder
1/2 tsp fennel seeds (saunf)
1 tsp dried mango powder (amchur)
1/2 tsp garam masala

To Be Mixed Into A Smooth Paste
1/2 cup plain flour (maida)
1/4 cup water
salt to taste

Other Ingredients
1/4 cup cornflakes or vermicelli (seviyan), crushed coarsely
oil for deep-frying

For Serving
garlic tomato chutney

Method
  1. Divide the mixture into 10 to12 equal portions and shape each portion into a round ball or cylinder.
  2. Dip each ball in the paste and roll in the cornflakes to coat them evenly.
  3. Heat the oil in a kadhai and deep-fry the balls in batches till they turn golden brown in colour from all the sides.
  4. Drain on absorbent paper and serve hot with garlic tomato chutney.

Handy tips

  1. Boil, peel and mash 3 small sized potatoes to get ¼ cup mashed potatoes.
  2. Mash them when they are still warm to get uniformly mashed potatoes.
RECIPE SOURCE : Paneer SnacksBuy this cookbook
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