Aloo Paneer Kebab Recipe
Craving something crispy, warm, and comforting on a rainy evening? These Aloo Paneer Kebabs are the perfect treat to satisfy those monsoon munchies. With the delightful combination of soft paneer (cottage cheese) and mashed potatoes, spiced with cumin, turmeric, and red chili, these kebabs are crispy on the outside and soft on the inside. Serve them with a hot cup of chai or coffee for an unforgettable snack that will leave you wanting more!
Cuisine: Indian
Course: Appetizer
Diet: High Protein Vegetarian
Ingredients
Ingredients | Quantity |
---|---|
Paneer (Homemade Cottage Cheese) | 200 grams |
Potato (Aloo), boiled | 3 medium-sized potatoes |
Cumin powder (Jeera) | 1 teaspoon |
Turmeric powder (Haldi) | 1/2 teaspoon |
Red Chilli powder | 1 teaspoon |
Ginger Garlic Paste | 1 teaspoon |
Whole Wheat Bread crumbs | 1/4 cup |
Salt | To taste |
Oil | For shallow frying |
For Coating:
Ingredients | Quantity |
---|---|
Whole Wheat Bread crumbs | 1/2 cup |
Sesame seeds (Til seeds) | 1 tablespoon |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Instructions
-
Prep the Ingredients:
Start by boiling the potatoes until they are soft and fully cooked. Once boiled, allow them to cool slightly, then peel and mash them finely. Also, crumble or grate the paneer into a mixing bowl. You should have a coarse, crumbly texture from the paneer. -
Prepare the Kebab Mix:
Add the mashed potatoes and paneer together in a large bowl. Now, add the cumin powder (jeera), turmeric powder (haldi), red chili powder, ginger garlic paste, and salt to taste. Mix everything well until the ingredients are thoroughly combined. -
Bind the Mixture:
Gradually add the whole wheat bread crumbs to the mixture to help bind everything together. The bread crumbs will give the kebab its structure and texture. If the mixture feels too soft, add a little more bread crumbs until it holds its shape when formed into patties. -
Shape the Kebabs:
Take a small portion of the mixture and shape it into small, round patties or oval-shaped kebabs, about 1-2 inches in diameter. Make sure the kebabs are not too thick, as they need to cook evenly. -
Prepare the Coating:
In a separate plate, combine the remaining whole wheat bread crumbs and sesame seeds. Gently roll each kebab in this mixture to coat them evenly. The sesame seeds add an extra layer of crunch and flavor to the kebabs. -
Shallow Fry the Kebabs:
Heat oil in a shallow frying pan over medium heat. Once the oil is hot, carefully place the kebabs in the pan. Fry them in batches, turning them gently to cook on both sides until they are golden brown and crispy. This should take about 3-4 minutes per side. -
Serve and Enjoy:
Once the kebabs are cooked, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve hot with green chutney, tamarind sauce, or a side of fresh salad. Enjoy with a cup of chai or coffee for the perfect monsoon snack!
Tips & Variations:
- Vegan Option: To make this recipe vegan, simply replace the paneer with tofu and ensure that the bread crumbs are vegan-friendly.
- Spicy Kick: If you prefer your kebabs to be spicier, you can increase the amount of red chili powder or add finely chopped green chilies to the mixture.
- Baking Option: For a healthier version, you can bake the kebabs at 375°F (190°C) for 20-25 minutes, flipping them halfway through, until they are golden and crispy.
- Flavor Variations: You can also experiment with adding finely chopped herbs like coriander or mint for a fresh flavor twist.
These Aloo Paneer Kebabs are an indulgent yet comforting appetizer that everyone will love. Whether it’s a rainy day or a cozy evening at home, these crispy, soft kebabs are sure to be a hit at your next gathering or as an after-school snack. Enjoy!