Want a snack that disappears faster than you can say “more please”?
Crispy Paneer Kurkure gives you that addictive crunch of corn-flake crust with a soft, spiced paneer center — perfect for parties, tea time or kids’ tiffin. If you love crunchy finger food that still feels a bit wholesome, this is the recipe you’ll make on repeat.
Why you’ll love it
- Contrast of textures: extra-crispy exterior, pillowy paneer interior.
- Quick to make: minimal prep, no lengthy marination.
- Crowd-pleaser: kids, adults, and picky eaters all root for these.
- Customizable: bump up spice, add herbs, or make them milder for kids.
A bit of context
This is an Indo-fusion snack — you’re essentially giving paneer (Indian cottage cheese) a crunchy western-style wrapper. Think of it as the desi cousin to chicken nuggets, but vegetarian and very easy to scale.
Ingredient breakdown
- Paneer: the star — high in protein, soft when cooked. Cut into fingers for even coating.
- Marinade spices (turmeric, kashmiri chilli, cumin, chaat masala, garam masala): build flavor inside so every bite is seasoned, not just the crust.
- Besan batter: gives adhesion and a mild nutty flavor; fries up crisp. Besan is also naturally gluten-free.
- Corn flakes: deliver that signature kurkure crunch; use unsweetened/plain.
- Ajwain: subtle warmth and digestion aid — smart for fried snacks.
- Oil: for deep frying — neutral oil or light vegetable oil works best.
Vegan Swap 🌿: Replace paneer with firm tofu (press out excess water), use chickpea flour batter (same as besan) and swap ghee/oil with any neutral oil. For extra binding, add a tablespoon of gram flour slurry or a light chickpea-flour paste.
The process — how this comes together
First, you want the paneer in uniform finger shapes so they cook evenly. Toss the pieces in the spice mix — this is quick marination, just enough to let the spices cling to the paneer. While that rests, whisk your besan batter until smooth and pourable; the batter is the glue that helps the cornflake crumbs stick.
Heat oil to medium. Dunk each marinated paneer in the besan batter so it’s evenly coated, then press the battered piece into crushed corn flakes — get good coverage so the crust holds. Fry in batches on medium flame: you want the corn flakes to brown to a golden color and the paneer to heat through without the exterior burning. Drain on paper and serve piping hot.
Pro Tip 💡: Press the crushed corn flakes firmly onto the battered paneer, light coating falls off in the oil. Also, keep oil temperature steady (medium) so the cornflakes crisp up slowly instead of burning. If the oil’s too hot, the outside will brown while the paneer stays cold inside.
What goes along
- Mint-coriander chutney (classic).
- Spicy mayo or schezwan sauce for an Indo-Chinese twist.
- Ketchup or tamarind chutney for kids.
- Serve with a hot cup of masala chai or a chilled soda depending on the mood.
How to serve
Serve immediately on a platter with lemon wedges and small dipping bowls. If you need to hold them for a short time, keep them in a warm oven (about 90–100°C) on a rack so they don’t steam and go soggy.
Packing & travel tips
Let them cool completely before packing. Use an airtight container lined with paper towel to absorb any residual oil. They stay reasonably crispy for a few hours, so they’re good for short trips or tiffin boxes.
Party / bulk prep
- Prep assembly line: marinate paneer, prepare batter, crush corn flakes in large batches, and set frying station.
- Fry in small batches so oil temp doesn’t drop.
- Keep finished pieces on a wire rack in a warm oven; refill the serving tray as needed so everything is hot and crunchy.
- For large crowds, you can shallow-fry and finish crisping in the oven (200°C for 4–6 min) to save time.
Other Related Recipes You Might Like:-
- Paneer Tikka On Tawa – smoky, spiced paneer cubes seared on a tawa — a classic grilled appetizer.
- Paneer Manchurian (Restaurant Style) – Indo-Chinese tossed paneer in a tangy, sticky sauce — great for dipping.
- Paneer Momos – steamed/ fried paneer-filled dumplings — soft, savory bites.
- Crispy Vegetable Cutlet – golden pan-fried veg patties with a crunchy crust — similar snack texture.
- Corn Cutlet – sweet-corn patties shallow-fried until crisp — excellent as a crunchy side.
- Maddur Vada – Karnataka-style crispy onion-semolina vadas — tea-time favorite with crunch.
- Crispy Andhra Punugulu – deep-fried batter bites (from idli/dosa batter) — super crunchy and addictive.
- Peanut Chutney – creamy, nutty dip that pairs perfectly with crunchy paneer snacks.
Paneer Kurkure
Description
Crispy Paneer Kurkure is a quick and easy Indian snack made by coating soft paneer fingers in a spicy masala, dipping them in a smooth besan batter, and rolling them in crushed cornflakes for that irresistible crunch. Deep-fried to golden perfection, these paneer bites are crisp on the outside and soft inside, bursting with flavor in every bite. Perfect for tea-time, parties, or as a starter, they pair beautifully with mint chutney or ketchup and are sure to become your go-to crunchy paneer snack whenever you crave something tasty and satisfying.
Ingredients
To make batter
To make marinated paneer
Instructions
Prep Work
-
Cut paneer
Cut the paneer into long finger-shaped pieces — not too thin, not too thick so they fry evenly.
-
Crush corn flakes
Lightly crush the corn flakes with your hands so pieces are coarse, not powdery. -
Mix masala
Combine the turmeric powder, Kashmiri chilli powder, salt, pepper, cumin powder, chaat masala, Garam Masala and kasuri methi in a wide bowl for coating the paneer.
-
Whisk batter
Whisk besan with salt, chilli and ajwain, adding water until the batter flows smoothly.
-
Chop coriander
Chop coriander leaves finely and set aside.
Method
-
Coat paneer with masala and marinate
Add the paneer pieces to the spice mix and toss so each piece is evenly coated; let the coated paneer rest to soak up the flavors.
-
Add oil & coriander then pour batter
Drizzle oil and sprinkle chopped coriander over the marinated paneer, pour the batter over the paneer and coat each piece so batter clings well; let it sit briefly for 15 minutes.
-
Roll in crushed corn flakes
Take each battered paneer piece and press it into the crushed corn flakes so it’s fully coated with flakes.
-
Heat oil & deep fry
Heat oil over medium flame, then deep fry the coated paneer pieces until they’re golden brown and crisp on all sides. -
Drain & serve hot
Remove fried pieces to a paper towel to drain excess oil and serve immediately with ketchup, mint chutney, or spicy mayo.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 490kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 15g75%
- Cholesterol 56mg19%
- Sodium 725mg31%
- Potassium 330mg10%
- Total Carbohydrate 24g8%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 24g48%
- Vitamin A 100 IU
- Calcium 220 mg
- Iron 2.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
