Craving something deliciously crispy and flavorful this monsoon? Try this irresistible North Indian snack — Crispy Paneer Papad Kababs — packed with rich textures and mouthwatering spices. These kababs are a brilliant fusion of soft paneer and crunchy roasted papad, making them a perfect evening snack or party appetizer.
This recipe, inspired by Chef Harekrishnade Partie’s take at Deltin Suites Goa, combines the creaminess of paneer with the bold punch of masalas and the addictive crunch of papad. Easy to make and ready in just 40 minutes, this vegetarian delight is sure to be a hit with family and guests alike.
Ingredients:
For the Kabab Mixture:
- 1 cup grated paneer
- 1 medium boiled potato (mashed)
- 1 finely chopped green chili
- 1 tsp ginger paste
- 1/2 tsp chaat masala
- 1/2 tsp roasted cumin powder
- 1/4 tsp black pepper
- 1 tbsp chopped coriander leaves
- Salt to taste
- 2 tbsp cornflour (for binding)
For the Coating:
- 2–3 roasted urad papads (crushed finely)
- Cornflour slurry: 2 tbsp cornflour + 3 tbsp water
Preparation Steps:
1. Make the Kabab Mixture
In a mixing bowl, combine paneer, mashed potato, green chili, ginger paste, chaat masala, cumin powder, black pepper, coriander, and salt. Add cornflour to bring the mixture together into a soft, shapeable dough.
2. Shape the Kababs
Divide the dough into equal portions and form into oval or round patties.
3. Coat with Papad
Dip each kabab into the cornflour slurry and then coat it evenly with the crushed roasted papad.
4. Fry to Perfection
Heat oil in a pan and shallow or deep fry the kababs on medium heat until they turn golden and crispy. Place them on absorbent paper to drain any excess oil.
5. Serve Hot
Serve hot with green chutney, sweet tamarind chutney, onion rings, and lemon wedges for that ultimate street food feel.
Whether you’re hosting a gathering or just want to treat yourself to something special, these paneer papad ke kababs are an easy yet impressive option you’ll come back to again and again.
