Paneer (cottage cheese) – 200-250g (fresh and crumbled) Potatoes – 1-2 medium-sized, boiled and mashed (optional for binding) Cornflour or Gram flour (besan) – 2-3 tablespoons (for binding) Green chilies – 1-2, finely chopped (optional for spice) Ginger – 1 teaspoon, finely grated (optional) Coriander leaves – 1-2 tablespoons, chopped Garam masala – ½ teaspoon Cumin powder – ½ teaspoon Red chili powder – ½ teaspoon Salt – to taste Black pepper – ¼ teaspoon Breadcrumbs – ½ cup (for coating) Mama's choice Oil – for deep frying or shallow frying

To "preparepaneer balls", start by crumbling about 200-250g of fresh paneer into a bowl. If you want a softer texture, add 1-2 boiled and mashed potatoes to the mixture. Next, add 2-3 tablespoons of cornflour or gram flour for binding. Finely chop 1-2 green chilies, grate 1 teaspoon of ginger, and chop 1-2 tablespoons of fresh coriander leaves, then add these to the mixture for flavor. Season the mixture with ½ teaspoon of garam masala, ½ teaspoon of cumin powder, ½ teaspoon of red chili powder, and salt and pepper to taste. Knead everything together until it forms a smooth dough.

Once the dough is ready, divide it into small portions and roll each into a ball. If you'd like, you can stuff the balls with dry fruits like cashews or raisins, or even grated cheese for an extra twist. After shaping all the paneer balls, roll them in breadcrumbs to give them a crispy coating.

Heat oil in a pan and carefully fry the paneer balls over medium heat until they turn golden brown and crispy on the outside. Once fried, drain the excess oil on a paper towel, and serve the paneer balls hot with your favorite chutney or sauce. These crispy paneer balls make for a delicious snack or appetizer.

visit our website-https://www.krupalufoods.com/