Papad Paneer Crispies ( Kebabs and Tikkis Recipes)
by Tarla Dalal
Added to 100 cookbooks
This recipe has been viewed 33971 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.
- 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
|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|
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