Paneer Balls

Step 1: Prepare the Paneer Mixture

Take 150 gm of grated paneer in a bowl. Add 2 tablespoons of finely chopped carrot, 2 tablespoons of finely chopped onion, and 2 tablespoons of finely chopped capsicum to the paneer. Mix these ingredients well.

Step 2: Add Spices and Flavorings

To the paneer and vegetable mixture, add 1/2 teaspoon of chilli flakes, 1/2 teaspoon of oregano, 1/2 teaspoon of black pepper, 1 teaspoon of lemon juice, 1 tablespoon of fresh coriander, and 1/2 teaspoon of salt (or to taste).

Step 3: Add Binding Agent

Add 3.5 tablespoons of poha powder (ground flattened rice) to the mixture. If the mixture feels a bit dry, add 1 tablespoon of milk. Mix everything thoroughly by hand until a cohesive mixture forms.

Step 4: Form the Balls

Take small portions of the mixture and roll them tightly between your palms to form small, uniform balls. Ensure they are compact so they don't break during frying.

Step 5: Deep Fry the Paneer Balls

Heat oil in a kadhai for deep frying. Once the oil is hot, carefully add the paneer balls one by one, ensuring not to overcrowd the pan. Initially, keep the flame low to allow them to cook through. Once they are slightly set, gently flip them and pour some hot oil over them. Continue frying on medium flame until they turn golden brown and crispy.

Step 6: Serve

Remove the fried paneer balls from the oil and place them on a paper napkin to absorb excess oil. Serve hot with green chutney and tomato ketchup. For easy serving, insert toothpicks into each ball.

• If poha powder is not available, you can use rice flour or maida for binding.

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

• Fry on low flame initially to cook them through, then increase to medium for a golden-brown crisp.