Potato Cheese Paneer Balls

Main Ingredients

Potato boiled - 1 cup
Egg - 1 [ whisked ]
Pepper powder - 1/4 tsp
Breadcrumbs - 400 gms
Salt to taste
Oil for deep frying
Ingredients For Filling

Paneer grated - ¼ cup
Coconut - 2 tbsp [ Grated ]
Cheese - 50 gms [ Cut into Small Square]
Ginger paste - ½ tbsp
Coriander leaves - 3 tbsp [Chopped]
Lemon juice - ½ tbsp
Red chilli powder - ½ tsp
Corn flour - 2 tbsp

Potato Cheese Paneer Balls


1. Heat the pan with oil, add ginger paste & sauté gently

2. Add grated paneer & coconut, red chilli powder, salt and corn flour then sauté gently for 2 minutes

3. Turn off flame. Add chopped coriander leaves, lemon juice & mix well

4. Add salt & pepper powder with boiled-mashed potatoes. Keep the mixture in the refrigerator for 25 minutes to avoid stickiness while making balls

5. Make lemon size ball out of the mixture. Depress the center of the ball and fill the paneer stuff & cheese and make ball again by closing all the edges

6. Dip each ball in the egg mixture & roll it in breadcrumbs. Make sure all the sides are rolled with breadcrumbs equally.

7. Deep fry all the balls in golden brown color

8. Serve hot with tomato sauce, chilli sauce or green chutney
Potato Cheese Paneer Balls 5 of 5

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