How to make Aloo Paneer Pops - A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (पनीर), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Aloo Paneer Pops Recipe Card

Aloo Paneer Pops

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Aloo Paneer Pops checkout Chilli Paneer, Paneer Ke Tinke, Til Paneer, Tiranga Paneer Tikka . You can also find more Snacks and Starters recipes like Chocolate Fruit Pizza, Katori Chaat, Herbed Crepe Rolls With Chicken, Spicy Grilled Potatoes.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo Paneer Pops Recipe

  • Paneer grated 200 grams

  • Potatoes boiled and mashed 2 large

  • Raisins 1 tablespoon

  • Oil 1 tablespoon

  • Onion chopped 1 medium

  • Green chillies chopped 3-4

  • Fresh coriander leaves chopped 4 tablespoons

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Refined flour (maida) 4 tablespoons

  • Black peppercorns powdered 1/2 teaspoon

  • Corn flakes crushed 1 cup


Step 1

Soak raisins in warm water for some time before use. Drain well. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove.

Step 2

Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins.

Step 3

Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water.

Step 4

Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more.

Step 5

Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper.Serve hot with green coriander chutney.