January 29, 2013

How to Make Crunchy Paneer Kabab


Recipe by Naiya Sheth : Learn how to make Crunchy Paneer Kabab. In earlier recipes we learn to make hara bhara kabab, veg. sikh kabab and of course little different fruit kabab. Basically it's a stuffed potato kabab with richness of creamy paneer and crunchiness of corn flacks. So enjoy this delicious recipe of Crunchy Paneer Kabab as starter or as evening tea time snacks. 

Preparation time - 10 minutes
Marination time - 10 to 15 minutes
Cooking time - 15 minutes

Ingredients to make Crunchy Paneer Kabab:

For stuffing:

1/2 cup paneer
Green chutney as needed

For outer layer:

3 to 4 boiled and masheed potatoes
1 table spoon home made cream - malai
1 table spoon finely chopped cashews (opt.)
3 to 4 green chillies - finely chopped
1/4 tea spoon crushed ginger
Salt to taste
1/2 tea spoon chaat masalo
1 table spoon chopped coriander leaves
Corn flour slurry as needed
Corn flacks as needed
Oil for frying

To serve with:

Onion

Method to make Crunchy Paneer Kabab:

For stuffing:

  • Add some water in green chutney and mix well.
  • Chop paneer in small pieces and add to diluted green chutney.
  • Keep a side covered for minimum 10 minutes.

For outer layer:

  • In a big bowl add mashed potatoes and add salt, cashews, chaat masalo, green chillies, ginger and cream to it. Mix well. 
  • Now make medium balls from it and stuff marinated paneer to it. 
  • Make round kababas from it and keep a side.

How to proceed: 

  • Dip ready kabab in corn flour slurry and roll in corn flacks.
  • Repeat the same for remaining. Repeat the same process again.
  • Now fry kababs in hot till light brown in colour at slow flame.
  • When ready drain over absorbent tissue.
  • At last serve hot and delicious Cunchy Paneer Kababs with lachcha onion and kabab chutney.

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