Paneer Potato Balls | How to make Paneer Potato Balls

This recipe blends boiled and mashed potatoes with crumbled paneer, fresh lime juice, ginger-garlic paste, and finely chopped green chili to build a flavorful base. Ground spices including cumin powder, red chili powder, garam masala, and dried fenugreek leaves (kasuri methi) add aromatic warmth and heat. Rice flour and cornflour act as binding agents and help form a crispy coating when fried.

The dough-like mixture is rolled into small balls with oiled hands to prevent sticking. Deep frying them in hot oil until golden creates a crunchy shell while maintaining a tender, spiced interior. These balls are commonly served hot as snacks or appetizers.

This straightforward recipe requires only simple ingredients and standard frying technique to achieve a balance of textures and flavors representative of Indian snack cuisine.