Walnut and malai paneer papad kebab

Name: Walnut and malai paneer papad kebab
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Malai paneer; 1/4 cup Grated cheddar cheese/ processed cheese; 2 tsp grated cheese; 1 tsp chopped green chillies; 1/2 tsp roasted cumin powder; as per taste Black salt,; 1/2 tsp Chaat masala; 1/4 cup crushed California walnuts; 2 tbsp chopped coriander leaves; 1/4 cup fried onions/ birista; to taste Salt,; 2 tbsp Hung curd/ cream cheese; 1 cup Roasted and Crushed papad, for coating; As required Roasted besan, optional; 1 tbsp maida, mixed with water and made into a slurry (it shouldn’t be too thick or too runny); As required Oil, to cook the kebabs; as needed Cherry tomatoes, pomegranate arils, cucumber ribbons and crushed walnuts, for garnish; as required Coriander-mint chutney, to serve

nehadeepakshah @cook_14338228

New Delhi

A lip smacking appetizer loaded with the goodness of walnuts

nehadeepakshah @cook_14338228

New Delhi

A lip smacking appetizer loaded with the goodness of walnuts

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Ingredients

20-25 minutes

2 servings

For the kebabs-
250 gMalai paneer
1/4 cupGrated cheddar cheese/ processed cheese
2 tspgrated cheese
1 tspchopped green chillies
1/2 tsproasted cumin powder
as per tasteBlack salt,
1/2 tspChaat masala
1/4 cupcrushed California walnuts
2 tbspchopped coriander leaves
1/4 cupfried onions/ birista
to tasteSalt,
2 tbspHung curd/ cream cheese
Others-
1 cupRoasted and Crushed papad, for coating
As requiredRoasted besan, optional
1 tbspmaida, mixed with water and made into a slurry (it shouldn’t be too thick or too runny)
As requiredOil, to cook the kebabs
as needed Cherry tomatoes, pomegranate arils, cucumber ribbons and crushed walnuts, for garnish
as requiredCoriander-mint chutney, to serve

Cooking Instructions

20-25 minutes

1

In a mixing bowl, add in all the kebab ingredients and mix well and form a soft dough. If the mixture feels sticky add in some roasted besan to it.
2

Divide the mixture and shape into kebabs. Refrigerate them for 5 minutes.
3

Remove, dip into slurry with the help of a fork and coat evenly with the crushed papad.
4

Now, heat a non-stick pan and cook the kebabs on a medium flame using some oil until nice golden brown from both sides.
5

5. Remove, garnish and serve hot. Enjoy!

Nilanjana Shukla and others reacted

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nehadeepakshah @cook_14338228

on May 20, 2021 09:53

New Delhi

Comments (21)

Mohani Assudani @cook_25615470

June 01, 2021 16:10

Awesome

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