Amritsari Papad Paneer is a special Lohri recipe which is made using marinated and papad coated paneer.

Time: 60 minutes


  • 250 gm paneer
  • refined oil as required
  • 1 pinch garam masala powder
  • 1/2 teaspoon garlic paste
  • 2 peppercorns
  • 20 gm mint leaves
  • 20 gm yoghurt (curd)
  • 2 tablespoon lemon juice
  • 1 pinch chaat masala
  • 5 gm ginger
  • 4 papad
  • 3 gm red chilli powder
  • 1/2 teaspoon ginger paste
  • 25 gm gram flour (besan)
  • 20 ml water
  • 20 leaves coriander leaves
  • 4 pieces ice cubes
  • 1 pinch dry mango powder
  • black salt as required
  • 2 cloves garlic


  • Take a bowl and mix red chili powder, salt, ginger-garlic paste, garam masala and black pepper in it. Now, cut
  • the paneer pieces into small squares and marinate them into the red chili mixture. Refrigerate the marinated
  • paneer for about 10 minutes. In a separate bowl mix gram flour with the given amount of water to form a
  • creamy consistent batter.
  • Roast papad over tawa and crush it to form a crumble. Pour the marinated paneer pieces into the gram flour
  • batter and cover with crumbled papad pieces. Take a pan and add enough oil to deep fry the paneer. Pour the
  • paneer pieces coated with papad into the pan and fry till crisp and brown. Serve hot with your favourite dip.
  • To prepare the mint dip take a mixer and add coriander leaves, mint leaves, ginger, garlic cloves, lemon juice
  • and ice cubes. Grind the ingredients well to form a consistent paste. In a bowl add the beaten curd and whisk
  • well with the blended ingredients. Sprinkle over some black salt as per your taste, mango powder, chat masala
  • and mix well into the curd. Mint dip is ready to serve with paneer papad. Enjoy!