Step-by-Step Instructions

1. 1.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.

2. 2.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).

3. 3.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.

4. 4.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.

5. 5.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.

6. 6.Heat Oil for Frying

   Heat oil in a kadhai (wok) over high flame until it is hot enough for deep frying.

7. 7.Fry First Batch of Balls

   Carefully add about half of the paneer balls one by one into the hot oil. Immediately reduce the flame to low. Do not stir or disturb the balls for a few moments to allow them to set.

8. 8.Flip and Fry until Golden Brown

   After the balls have slightly set (approximately 1-2 minutes), 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.

9. 9.Fry Remaining Balls

   Repeat the frying process for the remaining paneer balls, following the same pattern of starting on high flame, then reducing to low, and finally frying on medium flame until they are golden brown and cooked through.

10. 10.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.