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Paneer Kakori

Very soft and delicious vegetarian grilled seekh kebabs that are not the typical paneer based snack. This kebab is smooth and creamy with a seasoning of roasted cumin and dry mango powder. It's lightly spicy and tangy too.

Print Recipe
Made With :
Aloo Mash
How to cook ?


  • 1 tsp red chilli powder.
  • 1 onion - very finely chopped.
  • 1 cup vegit aloo mash.
  • 100 gm paneer - crumbled or roughly mashed (1 cup).
  • 8-10 almonds - grind in mixer to a powder.
  • 2 tsp ginger-garlic paste.
  • 1 tsp bhuna jeera powder 1 tsp salt.
  • ΒΌ tsp amchoor.
  • 3 slices of bread - torn into pieces & churned in a mixer to get fresh crumbs.
  • Ingredients For Later use
  • 2 tbsp melted butter or oil.
  • chaat masala.

Method of Preparation

  • Mix paneer, vegit aloo mash, bread crumbs, badam powder and all other ingredients.
  • Add about 1 cup water and mix well to make a slightly stiff paste.
  • Rub oil generously on the wire rack or grill of the oven.
  • Take a lemon sized ball of the mixture and press the kebab mixture into fingershaped kebabs on a pencil. Gently pull out the pencil to get a hole in the kebab.
  • Brush them with oil.
  • Place on a grill rack of the oven. Grill in a hot oven for about 8-10 minutes or till golden brown.
  • Pour some melted butter on the kebabs with a tsp to baste them. Turn them only when they are almost done otherwise they tend to break. Spoon some oil on the other side also and grill for 5 minutes or till golden from both sides.
  • Sprinkle tandoori or chaat masala on the kebabs and serve with onion rings sprinkled with lemon juice and chaat masala and lemon wedges.
  • Note: If you do not wish to grill the kebabs, shallow fry in 1 tbsp oil in a pan, turning sides till browned evenly.
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