Paneer Balls Recipe
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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.
Add Binding Agent
Add 3.5 tbsp of ground poha powder (or rice flour/maida as an alternative) to the mixture.
Adjust Consistency
If the mixture feels too dry, add 1 tbsp of milk and mix everything thoroughly by hand until a cohesive dough forms.
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.
Heat Oil
Heat oil in a kadai (wok) for deep frying.
Fry the First Batch
Once the oil is hot, carefully add about half of the paneer balls one by one. the flame to low.
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.
Achieve Golden Brown
Increase the flame to medium and fry until the balls turn golden brown and crispy.
Remove and Drain
Remove the fried balls from the oil and place them on a paper napkin to absorb excess oil.
Fry Remaining Balls
Repeat the frying process for the remaining paneer balls following the same pattern.
Serve
Serve the hot paneer balls with green chutney and tomato ketchup. Insert toothpicks into the balls for easy serving as a starter.
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)
Helpful Tips
Small details that can improve the final result.
Your Notes
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