kurkure Paneer Pakora


kurkure Paneer Pakora



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Introduction:

 

Hello, I’m Ajay Chopra, and today I’m excited to share a special recipe that I often end up making after an unexpected twist in my kitchen – Kurkure Paneer Pakora! Paneer, which sometimes results from curdling milk, has a unique place in Indian cuisine. Today, I’ll walk you through making this delightful Rajasthani starter using homemade paneer, ensuring it’s both crispy on the outside and soft inside. Let's dive in and create something delicious together!

 

Paneer Kurkure Recipe

Portion servings: 5-6 pax

Preparation time: 60 mins

Cooking time: 30 mins

 

Ingredients of Kurkure Paneer Pakora

For Making Paneer:

  • Buffalo milk: 2 litre

  • Diluted vinegar: as required

For Making Paneer Kurkure:

  • Paneer: 250 gms

  • Roasted papad: 7-8 pcs

  • Salt: a pinch

  • Red chilli powder: a pinch

  • Refined flour: ¼ cup

  • Salt: ¼ tsp

  • Garam masala powder: ½ tsp

  • Red chilli powder: ¼ tsp

  • Water: as required

  • Oil: for frying

  • Chaat masala: to sprinkle

 

Instructions of Kurkure Paneer Pakora

Step 1: Make Paneer

  1. Heat the Milk: Pour buffalo milk into a large pot. Place the pot on medium heat and bring the milk to a boil, stirring occasionally to prevent sticking and burning.

  2. Add Vinegar: Once the milk boils, reduce the heat to low. Gradually add diluted vinegar, stirring continuously until the milk curdles. If needed, add more vinegar until the whey is clear.

  3. Strain the Curdled Milk: Turn off the heat and let it sit for a minute. Place a muslin cloth or fine strainer over a bowl or sink. Pour the curdled milk into the cloth or strainer to separate the curds from the whey.

  4. Rinse and Press: Rinse the paneer curds under cold water to remove any residual vinegar taste. Squeeze out excess water, tie the cloth tightly, and hang it to drain further.

  5. Shape the Paneer: Place the paneer (in the cloth) on a flat surface and press it with a heavy object to set. After a few hours, remove the paneer from the cloth and cut it into cubes.

Step 2: Prepare Papad Coating

  1. Crush Papads: Crush roasted papads into fine crumbs by placing them in a plastic bag and using a rolling pin or pulsing in a food processor. Place the crumbs in a shallow dish.

Step 3: Prepare Batter

  1. Mix Dry Ingredients: In a bowl, combine refined flour, salt, garam masala powder, and red chilli powder.

  2. Make Batter: Gradually add water to the dry ingredients while whisking to get a thick, smooth batter. Ensure it is thick enough to coat the paneer cubes.

Step 4: Season and Coat Paneer

  1. Season Paneer: Cut the paneer into cubes. Sprinkle with a pinch of salt and red chilli powder. Toss to coat evenly.

  2. Coat Paneer: Dip each paneer cube into the batter, ensuring it is well-coated. Roll in crushed papad crumbs, pressing lightly. Place on a plate.

Step 5: Fry Paneer

  1. Heat Oil: Heat oil in a deep frying pan over medium heat until hot but not smoking.

  2. Fry Paneer: Fry coated paneer cubes in batches until golden brown and crispy, turning occasionally. Remove with a slotted spoon and drain on paper towels.

Step 6: Serve

  1. Transfer and Serve: Place the fried paneer kurkure on a serving plate. Sprinkle with chaat masala and serve hot as a snack or appetizer.

 

 

About the Recipe:

Kurkure Paneer Pakora is a fantastic Rajasthani starter that combines the creamy softness of paneer with the crispiness of papads. Making paneer at home ensures it's fresh and free from preservatives, giving you the best taste and texture. The process of curdling milk to make paneer might seem intricate, but it's straightforward and rewarding. By adding vinegar gradually and rinsing the paneer well, you can achieve a perfect, odor-free result.

This recipe also introduces a unique twist by using crushed papads for the coating, adding an extra layer of crunch and flavor. The marination and batter help in infusing the paneer with spices, making every bite flavorful. Whether you're enjoying a rainy day or entertaining guests, Kurkure Paneer Pakora is sure to be a hit!

Cooking Tips:

  1. Use Full Cream Milk: For the creamiest paneer, always use full cream milk. If you're health-conscious, you can use cow's milk, but the texture will differ.

  2. Rinse Well: After curdling, rinse the paneer well to remove the vinegar smell.

  3. Do Not Over-Press: Avoid pressing the paneer too hard while setting it, as it can become too dry.

  4. Crushed Papads: Ensure the papads are crushed evenly for a consistent coating.

  5. Hot Oil: Fry the pakoras in hot oil to achieve a golden, crispy exterior.

Pairing Guide:

Kurkure Paneer Pakora pairs wonderfully with green chutney made from fresh coriander, mint, and green chilies. For a tangy twist, serve with tamarind chutney. Additionally, a cup of hot masala chai or a chilled glass of buttermilk can complement the pakoras, enhancing the overall dining experience.

Frequently Asked Questions:

1. Can I use store-bought paneer for Kurkure Paneer Pakora?

Yes, you can use store-bought paneer, but making it at home ensures better texture and freshness.

2. What if my milk doesn’t curdle with vinegar?

If the milk doesn’t curdle with vinegar, try adding a little more or use lemon juice as an alternative.

3. Can I use any other coating instead of papad?

Yes, you can use bread crumbs or crushed cornflakes for a different texture.

4. How do I store leftover paneer pakoras?

Store them in an airtight container in the refrigerator and reheat them in an oven or air fryer to retain crispiness.

5. Is there a vegan alternative to this recipe?

You can use firm tofu instead of paneer and follow the same steps for a vegan version.

6. Can I make the batter in advance?

It’s best to make the batter fresh, but you can prepare the dry ingredients in advance and mix with water when needed.

7. What type of oil is best for frying?

Use a neutral oil with a high smoke point, like vegetable or sunflower oil.

8. Can I bake the pakoras instead of frying?

Yes, you can bake them at 200°C (392°F) for about 15-20 minutes or until crispy.

9. How thick should the batter be?

The batter should be smooth and slightly thick to coat the paneer well.

10. What other spices can I add to the batter?

You can add spices like cumin powder, chaat masala, or ajwain for additional flavors.

Enjoy making and devouring this delightful Kurkure Paneer Pakora, and don't forget to subscribe to our channel for more exciting recipes!