Step-by-Step Instructions

1. 1.Prepare the Paneer Mixture

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

2. 2.Add Spices and Seasonings

   To the paneer and vegetable mixture, add 1/2 tsp chili 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).

3. 3.Incorporate Binding Agent

   Add 3.5 tbsp of poha powder (ground flattened rice) to the mixture in increments. If the mixture feels too dry, add 1 tbsp of milk to help bind it. Mix everything thoroughly by hand until a cohesive mixture is formed.

4. 4.Form the Paneer Balls

   Take small portions of the mixture in your hand and roll them into tight, small balls. Ensure they are firm to prevent them from breaking during frying. Continue until all the mixture is used.

5. 5.Fry the Paneer Balls (First Batch)

   Heat sufficient oil in a pan. Once the oil is hot, carefully drop half of the paneer balls into the oil, one by one. Immediately reduce the flame to low and do not disturb the balls for a few moments. After they are slightly set, gently flip them and pour some hot oil over them using a slotted spoon. Continue frying on low flame until they are cooked through and start to change color.

6. 6.Achieve Golden Brown Color

   Once the balls have cooked through on low flame, increase the flame to medium. Continue frying, flipping occasionally, until they turn a beautiful golden brown color. Remove the golden brown balls from the oil using a slotted spoon and place them on a plate lined with a paper napkin to absorb excess oil.

7. 7.Fry Remaining Balls and Serve

   Repeat the frying process for the remaining paneer balls. Once all balls are fried, arrange them on a serving plate. Insert toothpicks into the balls for easy serving. Serve hot with green chutney and tomato ketchup.