Paneer Papad Ke Kabab is a mouthwatering North Indian delicacy that combines the richness of paneer with the crunch of roasted papad. This irresistible snack is perfect for monsoon evenings or as a party starter, offering a crispy outside with a soft and flavorful inside. Easy to prepare and packed with flavor, this vegetarian kabab recipe will leave everyone asking for more.
These kababs are prepared by mixing grated paneer with boiled potatoes, spices, and herbs, shaped into patties, coated in crushed papad, and fried until golden brown. The crispy coating and soft filling create the perfect balance of taste and texture, making them a favorite among both kids and adults.
Whether you’re serving them at a get-together or simply craving something delicious with a cup of hot chai, Paneer Papad Ke Kabab is a must-try snack that brings the authentic flavors of Indian street food straight to your kitchen.
Ingredients for Paneer Papad Ke Kabab
- For Kabab Mixture:
1 cup grated paneer, 1 boiled potato (mashed), 1 green chili (finely chopped), 1 tsp ginger paste, ½ tsp chaat masala, ½ tsp roasted cumin powder, ¼ tsp black pepper, 1 tbsp coriander leaves (finely chopped), salt to taste, 2 tbsp cornflour. - For Coating:
2–3 roasted urad papads (finely crushed), 2 tbsp cornflour mixed with 3 tbsp water (slurry).
Method of Preparation
- Prepare Mixture – Combine paneer, potato, green chili, ginger, spices, coriander, lemon juice, salt, and cornflour to form a soft dough.
- Shape Kababs – Divide mixture into portions and shape into tikkis or patties.
- Coating – Dip kababs in cornflour slurry and roll in crushed papad.
- Fry – Heat oil and fry until golden and crisp. Drain excess oil on tissue paper.
- Serve – Enjoy hot with mint chutney, tamarind chutney, onion rings, and lemon wedges.
These crispy delights pair beautifully with tea or can be served as a festive starter during family gatherings and celebrations.
