Paneer potato balls: A quick and delicious appetizer made with paneer (cottage cheese) and potato. These crunchy-on-the-outside, soft-on-the-inside bites are perfect as a tea-time snack or a party starter. Once you try one, they’re hard to stop eating.
This recipe requires just paneer and boiled potato as the base; the remaining ingredients are common pantry staples. I use rice flour alongside cornflour to give the balls an extra crunch. Adjust seasonings to suit your taste—omit the green chili if you’re making them for children.
Serve the paneer potato balls hot with a cup of tea, or pair them with green chutney and tomato ketchup. They’re sure to be a crowd-pleaser.
More recipes:
- Paneer Pakora
- Crispy Mashed Potato Fries
- Masala Roasted Baby Potato Recipe
Recipe
Paneer Potato Balls | How to make Paneer Potato Balls
Ingredients
- 100 grams crumbled paneer
- 1 boiled potato
- 1 teaspoon lime juice
- 1 teaspoon ginger-garlic paste
- 1 finely chopped green chili (optional)
- Salt to taste
- 1 teaspoon cumin powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- 1 teaspoon kasuri methi
- 1 tablespoon rice flour
- 2 tablespoons corn flour (or more if needed)
- Oil for deep frying
Instructions
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1. Peel and mash the boiled potato thoroughly in a bowl until smooth.
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2. Add crumbled paneer, lime juice, ginger-garlic paste, chopped green chili (if using), red chili powder, cumin powder, garam masala, kasuri methi, corn flour, rice flour and salt. Mix everything well by hand until evenly combined and the mixture holds together. Adjust cornflour if the mix feels too soft.
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3. Rub a few drops of oil on your palms to prevent sticking, then shape small, even-sized round balls from the mixture.
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4. Heat enough oil in a deep pan for frying. When the oil is hot but not smoking, reduce to medium heat and gently add the balls in batches. Fry, turning occasionally, until they are golden brown on all sides.
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5. Remove the fried balls with a slotted spoon and place them on kitchen paper or an absorbent towel to drain excess oil.
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6. Serve the paneer potato balls hot with chutney or ketchup.
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values will vary based on ingredients and brands used. For precise information, consult a registered dietitian or use a nutrition calculator.