Step-by-Step Instructions

1. 1.Prepare Paneer

   Take 200 grams of paneer in a bowl and mash it thoroughly with your hands until it becomes crumbly and soft. Ensure there are no large lumps.

2. 2.Prepare Makhana Powder

   Take approximately 1 cup of dry-roasted makhana and grind it into a fine powder using a mixer grinder. If you don't have dry-roasted makhana, you can roast them in a pan for 2-3 minutes until crispy.

3. 3.Prepare Peanut Powder

   Take 15-20 roasted peanuts and grind them into a coarse powder using a mixer grinder. Add this to the paneer mixture.

4. 4.Combine Ingredients

   Add the makhana powder and peanut powder to the mashed paneer. Then, add 1 teaspoon of grated ginger, 1 teaspoon of chopped green chilies, 2 tablespoons of chopped coriander, 1/4 teaspoon of black pepper powder, and 1 teaspoon of sendha namak (rock salt) to taste. Mix all the ingredients well with your hands until a cohesive mixture forms.

5. 5.Form Balls

   Take small portions of the mixture and gently roll them between your palms to form smooth, soft balls. Continue until all the mixture is used.

6. 6.Shallow Fry the Balls

   Heat 1 tablespoon of ghee on a non-stick tawa (griddle) over medium-low flame. Place the prepared paneer balls on the tawa. Shallow fry them, turning occasionally with a spoon, until they are golden brown and crispy on all sides. This should take about 2-3 minutes per side.

7. 7.Serve

   Once cooked, remove the golden brown makhana paneer balls from the tawa. Serve them hot with a side of curd (yogurt), optionally seasoned with a sprinkle of black pepper.