I wanted to make some starter or evening snack recipe with potato and paneer for a long time. Many ideas popped up into the mind. But I wanted to try it in a different way.
My love for kuzhipaniyaram chatti( pan) is increasing day by day. The reason behind is to reduce the oil intake. But if you want to deep fry this recipe, please go ahead.
I got kuzhipaniyaram chatti( pan)after a big debate with my husband that I will definitely make use of it. When I said something, I keep up my words!! This is the story behind this creation. Here it goes – Potato Paneer Kuzhipaniyaram or Potato Paneer Balls❤
Normally, I like to keep the masalas less in all my recipes. And it works tasty too!! I have used red chilli powder, chat masala, turmeric powder. If you want to use garam masala, you can.
These balls are crispy outside and very soft inside. Let’s jump into this mouth-watering , mouth-melting recipe now
- Grated Potato- 1 cup ( from 3 small potatoes)
- Grated Paneer- 1 cup
- Onion- 1 cup ( finely chopped)
- Red chilli powder- 1/4th tsp
- Chat masala- 1/2 tsp
- Ginger garlic paste- 1/2 tsp
- Turmeric powder- 1/8th tsp
- Bread crumbs- 3 tbsp
- Salt- as needed
- Coriander leaves- 3 tbsp.
Boil 3 small potatoes to three-fourth. Peel the skin out and grate it. The reason behind boiling the potato three-fourth is to reduce the cooking time because raw grated potato takes little time to cook.
Grate the paneer to 1 bowl and keep it separate.
- If you boil the potato to full make sure not to make it more watery, as it might need more bread crumbs to make it dry to roll into balls. So boil potatoes to three-fourth.
- Raw grated potatoes can be used too.
- You can deep fry the balls too.