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Paneer Balls

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Paneer Balls
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  • Paneer balls stuffed with carrot flavored rice. Coated with a thick batter and deep fried. Served with a red chilli chutney with a dash of jaggery.


  • 1/2 kg paneer
  • 6 green chillies
  • 1 bunch fresh coriander
  • 6 tsp anar dana
  • 2 onions
  • 3 carrots
  • 1 cup basmati rice
  • 1 cup gram flour (besan)
  • 1 cup refined flour (maida)
  • 1 tsp (heaped) turmeric powder
  • 1 tsp red chilli flakes
  • 3 cups oil (for frying)
  • 2 tsp garlic
  • 4 fresh red chillies
  • 2 lemons
  • 2 tsp cumin seeds (jeera)
  • 2 tsp chilli powder
  • 1 cup vinegar
  • 3 Tbsp jaggery (gur)
  • 1 cup tamarind water (or imli pani)
  • 2 tsp coriander seeds


  1. Make shavings out of paneer, and mix with 4 chopped green chillies and 1/2 bunch fresh coriander (without stalks). Add in anar daana.
  2. Make an onion / carrot stock for pulao and soften the rice.
  3. Make a besan and maida mix with water. Add in turmeric powder, red chilli flakes, remaining fresh coriander and green chilli.
  4. Make pakoras out of the paneer with a small stuffing of the carrot rice in the core.
  5. Dip the paneer pops into the besan and maida pakora mix. Fry in hot oil.

  6. For Chutney:

    Blanch garlic and 4 whole red chillies and the lemon, cumin seeds, chilli powder with vinegar, jaggery and tamarind water. Add coriander seeds.
  7. Sieve through a strainer and then heat till the sauce thickens.
  8. Reduce and serve with the paneer pops as a chutney.