Crispy Paneer Kurkure: A Spicy, Cheesy Indian Snack
27 minutes
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About Crispy Paneer Kurkure: A Spicy, Cheesy Indian Snack
Craving a snack that's both irresistibly crunchy and bursting with flavor? Look no further than Paneer Kurkure, the ultimate Indian snack that's perfect for any gathering. Imagine sinking your teeth into crispy, golden-brown bites filled with a warm, cheesy center – pure bliss!This recipe takes the classic Kurkure to the next level with a unique blend of gram flour, corn flour, and rice flour for extra crunch. Aromatic spices like curry powder, fenugreek, and paprika create a symphony of flavors, while the combination of cheese and paneer delivers a gooey, melt-in-your-mouth experience.Quick to make and even quicker to disappear, these Paneer Kurkure are guaranteed to be a crowd favorite. Prepare to be amazed by the perfect balance of textures and tastes!
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Recipe Time & More
Prep15 minutes
Cook12 minutes
Total27 minutes
Ingredients
Paneer Mixture
- 1 cup Cottage Cheese crumbled
- 2 cubes Cheese
Dry Ingredients
- 1/4 cup Corn Flour
- 1/4 cup Rice Flour
- 1 cup Gram Flour besan
Spices and Flavorings
- 1 tsp Curry Powder
- 1 tsp Fenugreek dried, kasuri methi
- 1 tbsp Paprika
- 1 1/2 tsp Salt or to taste
Other Ingredients
- 1 cup Milk
- 1/2 cup Puffed Rice
- 1 Chili Pepper finely chopped, green
- Oil for frying
Instructions
- In a bowl, combine the crumbled paneer, cheese cubes, corn flour, rice flour, gram flour, curry powder, dried fenugreek leaves, paprika, and salt.
- Gradually add milk and mix until a smooth, thick batter forms. The batter should be thick enough to hold its shape but still pipeable.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Maintaining the correct oil temperature ensures even cooking and optimal crispiness.
- Transfer the batter to a piping bag fitted with a star nozzle or a Kurkure maker. Carefully pipe small portions of the batter directly into the hot oil.
- Fry the Kurkure until they turn golden brown and crispy, about 2-3 minutes. This creates a beautiful color and satisfying crunch.
- Remove the fried Kurkure from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the crispy Paneer Kurkure hot as a delicious snack. They pair perfectly with a cup of chai or your favorite dipping sauce.
Recipe Notes
Good To Know
- To maximize crunchiness, ensure the paneer pieces are completely dry before coating; any moisture can prevent the batter from crisping up fully during frying.
- For an extra flavor boost, toss the fried Paneer Kurkure in a mixture of chaat masala and a pinch of dried fenugreek leaves (kasuri methi) immediately after frying.
- If you prefer baking over frying, arrange the coated paneer on a wire rack set over a baking sheet and bake at 220°C (425°F) until golden and crisp, spraying lightly with oil for a similar texture.
- To make a kid-friendly version, swap the paprika and curry powder for mild Italian seasoning and shredded mozzarella, turning it into a cheesy fusion snack with less heat.
Expert Tips
- For a smoother batter, blend the batter ingredients in a blender until completely smooth. This will ensure an even coating on the paneer.
- Don't overcrowd the pan while frying. Fry the paneer in batches to ensure even cooking and optimal crispiness.
- Serve Paneer Kurkure with a side of mint-coriander chutney or a tangy tamarind chutney for dipping.
Storage Instructions
- Paneer Kurkure is best enjoyed fresh. However, leftover kurkure can be stored in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven or air fryer for a few minutes to restore crispiness before serving.
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Recipe Nutrition
Calories: 204kcalCarbohydrates: 20gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 570mgSugar: 3g
Sushree Satapathy
Articles: 8
4 Comments
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This is fantastic! Thank you for sharing.
This looks so good! Can’t wait to cook it.
This looks divine! Can’t wait to make it.
This looks incredible! Thank you.