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Paneer Potato Balls | How to make Paneer Potato Balls
5 from 12 votes

Paneer Potato Balls | How to make Paneer Potato Balls

Paneer Potato Balls are deep-fried snack bites made from mashed potatoes combined with crumbled paneer and an array of Indian spices like cumin, garam masala, and kasuri methi. The mixture is bound with rice and cornflour, shaped into small balls, then fried until golden and crisp. They offer a spicy, soft interior with a crunchy exterior, suitable as an appetizer or tea-time snack.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 16 balls
Course: Snacks
Cuisine: Indian

Ingredients

  • 100 grams paneer crumbled
  • 1 potato boiled
  • 1 teaspoon lime juice
  • 1 teaspoon ginger-garlic paste
  • 1 green chili finely chopped
  • 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 tablespoon cornflour or more
  • cooking oil for deep frying

Instructions

    Cup of Yum
  1. Mash the potato well in a bowl.
  2. To the mashed potato add crumbled paneer, lime juice, ginger-garlic paste, chopped green chili, red chili powder, cumin powder, garam masala powder, kasuri methi, corn flour, rice flour and salt. Mix well with your hand and set aside.
  3. Spread few drops of oil on your palms and make small size round balls.
  4. Heat sufficient oil in a pan. Once oil turns hot enough keep the flame over medium and carefully add the balls one by one. Fry them until all sides turn golden.
  5. Remove them from oil and transfer to a kitchen towel or an oil absorbent paper.
  6. Paneer potato balls are ready to serve. Serve hot.