Paneer Balls
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Combine Paneer and Vegetables
In a bowl, add 150 grams of grated paneer. Then, add 2 tablespoons of finely chopped carrots, 2 tablespoons of finely chopped onions, and 2 tablespoons of finely chopped capsicum. Mix these ingredients well.
Add Spices and Herbs
To the paneer and vegetable mixture, add 1/2 teaspoon of chili flakes, 1/2 teaspoon of oregano, 1/2 teaspoon of black pepper, 1 teaspoon of lemon juice, and approximately 1 tablespoon of fresh coriander. Add 1/2 teaspoon of salt (or to taste).
Add Poha Powder for Binding
Add a total of 3.5 tablespoons of poha powder (ground flattened rice) to the mixture. Mix thoroughly by hand to combine all ingredients and form a cohesive mixture.
Adjust Consistency with Milk
If the mixture feels a bit dry and doesn't hold its shape well, add 1 tablespoon of milk and mix it in thoroughly. This will help in binding the mixture better.
Form Paneer Balls
Take small portions of the prepared mixture in your hands. Press and roll them tightly into small, uniform balls, similar to making ladoos. Ensure they are firm so they do not disintegrate during frying. Place the formed balls aside.
Heat Oil for Frying
Heat oil in a kadhai (wok) over high flame until it is hot enough for deep frying.
Fry First Batch of Balls
Carefully add about half of the paneer balls one by one into the hot oil. Immediately the flame to low. Do not stir or disturb the balls for a few moments to allow them to set.
Flip and Fry until Golden Brown
After the balls have slightly set (approximately ), gently flip them using a slotted spoon. Continue frying on a low flame for some time to ensure they cook through internally. Then, increase the flame to medium and fry until they turn a uniform golden brown color. Remove the fried balls from the oil and place them on a paper napkin to absorb any excess oil.
Fry Remaining Balls
Repeat the frying process for the remaining paneer balls, following the same pattern of starting on high flame, then to low, and finally frying on medium flame until they are golden brown and cooked through.
Serve Paneer Balls
Serve the hot and crispy paneer balls with green chutney and tomato ketchup. For convenience and an appealing presentation, insert toothpicks into each ball before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
Variations
Simple ways to adapt this recipe.
- If poha powder is not available
You can use rice flour or maida (all-purpose flour) as a binding agent.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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