How to make Papad Paneer ke Kurkure - Paneer fingers stuffed with green chutney, dipped in gram flour batter, rolled in crushed papad and deep-fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Urad Dal Papads (उड़द दाल पापड़), Cottage Cheese

Cuisine : Indian

Course : Snacks and Starters

Papad Paneer ke Kurkure Recipe Card

Papad Paneer ke Kurkure

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.    

You can also find more Snacks and Starters recipes like Perfect French Fries, Ghavan with Ghatla, Sungatache Bhaje, Pesto Toast.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Papad Paneer ke Kurkure Recipe

  • Urad Dal Papads crushed lightly 8 medium

  • Cottage Cheese cut into thick fingers 400 grams

  • Gram flour (besan) 1/2 cup

  • Rice flour 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder a pinch

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Soda bi carbonate a pinch

  • Chaat masala 1 teaspoon

  • Thick green chutney 4 tablespoons

  • Oil for deep-frying


Step 1

Mix together gram flour, rice flour, chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl. Add sufficient water and whisk to make a thick smooth and batter.

Step 2

Add soda bi carbonate and half teaspoon chaat masala and mix well. Rest the batter for ten minutes.

Step 3

Apply green chutney on one side of the cottage cheese fingers and cover with another finger.

Step 4

Spread the crushed papads evenly on a plate.

Step 5

Heat sufficient oil in a kadai. Dip the cottage cheese pieces in the batter and roll in the crushed papads. Gently slide into hot oil and deep-fry in medium hot oil till golden. Drain on absorbent paper. Sprinkle remaining chaat masala on top.

Step 6

Arrange them on a serving plate and serve hot with tomato ketchup or a chutney of your choice.