Step 1: Prepare the Paneer Mixture

In a bowl, combine 150g grated paneer with 2 tbsp finely chopped carrot, 2 tbsp finely chopped onion, and 2 tbsp finely chopped capsicum. Mix well.

Step 2: Add Spices and Herbs

Add 1/2 tsp chilli flakes, 1/2 tsp oregano, 1/2 tsp black pepper, 1 tsp lemon juice, 1 tbsp fresh coriander, and 1/2 tsp salt (or to taste) to the mixture.

Step 3: Add Binding Agent

Add 3.5 tbsp of ground poha powder (or rice flour/maida as an alternative) to the mixture.

Step 4: Adjust Consistency

If the mixture feels too dry, add 1 tbsp of milk and mix everything thoroughly by hand until a cohesive dough forms.

Step 5: Form the Balls

Take small portions of the mixture and press them tightly between your palms to form small, uniform balls, similar to making ladoos. Ensure they are firm to prevent breaking during frying.

Step 6: Heat Oil

Heat oil in a kadai (wok) for deep frying.

Step 7: Fry the First Batch

Once the oil is hot, carefully add about half of the paneer balls one by one. Reduce the flame to low.

Step 8: Cook Evenly

Do not disturb the balls immediately. After they are slightly set, gently flip them and continue frying on low flame until their color changes.

Step 9: Achieve Golden Brown

Increase the flame to medium and fry until the balls turn golden brown and crispy.

Step 10: Remove and Drain

Remove the fried balls from the oil and place them on a paper napkin to absorb excess oil.

Step 11: Fry Remaining Balls

Repeat the frying process for the remaining paneer balls following the same pattern.

Step 12: Serve

Serve the hot paneer balls with green chutney and tomato ketchup. Insert toothpicks into the balls for easy serving as a starter.

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

• Make sure to make the balls tightly so they don't break while frying.

• Fry on low flame initially to cook inside, then medium flame for a golden color.