Paneer Kurkure

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.