Paneer Balls

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 6: Heat Oil for Frying

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

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure the balls are tightly formed to prevent them from breaking during frying.

• Fry on a low flame initially to ensure the balls cook thoroughly from the inside, then increase to medium for a golden-brown exterior.

• If poha powder is not available, you can use rice flour or maida (all-purpose flour) as a binding agent.