How to make Paneer Popcorn With Lehsun Ki Chutney - Paneer cubes stuffed with garlic chutney, dipped in gram flour batter, rolled in boondi and deep fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese, Garlic Chutney

Cuisine : Indian

Course : Snacks and Starters

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Paneer Popcorn With Lehsun Ki Chutney Recipe Card

Paneer Popcorn With Lehsun Ki Chutney

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 Paneer Popcorn With Lehsun Ki Chutney checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Corn Bhel, Indian Papad Tacos, Sweet Potato Tikki, Turkish Pan Eggs.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Popcorn With Lehsun Ki Chutney Recipe

  • Cottage Cheese 250 grams

  • Garlic Chutney

  • Garlic chutney 6 teaspoons

  • Boondi 1 cup

  • Oil to deep fry

  • Batter

  • Gram flour (besan) 1 cup

  • Ginger-garlic paste 1 1/2 teaspoons

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Soda bicarbonate a pinch

  • Salt to taste


Step 1

Cut cottage cheese into two-inch by half-inch by half-inch pieces. Slit each piece in half leaving one edge intact for filling. Crush boondi with your hand and set aside.

Step 2

To prepare the batter, mix gram flour, ginger-garlic paste, chilli powder, turmeric powder, soda bicarbonate and salt in a bowl.

Step 3

Add sufficient water and whisk well to make a smooth batter of coating consistency. Rest the batter for about fifteen minutes.

Step 4

Stuff garlic chutney into the slit of each cottage cheese piece.

Step 5

Heat sufficient oil in a kadai, dip each piece of cottage cheese in the batter, roll in the crushed boondi and deep-fry on medium heat till crisp and golden brown.

Step 6

Drain on absorbent paper. Serve hot with tomato ketchup or green chutney.