Potato Paneer Kuzhipaniyaram ( Potato Paneer Balls)

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 with my words!! That’s 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.

Take a pan. Heat 2 tbsp of oil. Add the chopped onions.
Saute till it is translucent. Then add ginger garlic paste. Saute till the raw smell of the ginger garlic paste goes away.
Add the red chilli powder, turmeric powder and chat masala. Mix everything for 30 seconds .
Add the three fourth cooked and grated potato.
Mix everything together, stir it and add the required salt.
Mix everything together. Stir often. Potatoes will get cooked easily. Once it is cooked, turn the flame to low.
Add the grated paneer.

Mix everything together in low flame. Once mixed, move it from flame.
Add the coriander leaves and let it cool.
Once it comes to normal room temperature, add the bread crumbs.
Mix everything together. If you need little bit more bread crumbs, you can add it. It took only 3 tbsp for me. It should be dry enough to make balls.
Mix it to form a smooth dough.
Start making small balls.
You will end up to 15 balls from this.
Grease kuzhipaniyaram chatti well with oil. Keep it in flame. Add little oil in each mould of kuzhipaniyaram chatti.
Drop each ball in each mould and cook it in low flame. Roll the ball and cook it in all the corners.
Roll it and cook it everywhere in low flame.
Cook till it is crispy and golden in all the sides.
Keep it in tissue paper once removing from flame to remove excess oil.
Serve it with any kind of sauce.


  • 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.