Directions
Ingredients for Paneer Bread Balls
- Bread – 8 slices
- Paneer – 200 grams
- Refined flour – 2 tbsp
- Green coriander – 2 tbsp (finely chopped)
- Milk – less than 1 cup
- Cashews – 10 to 12 (coarsely ground)
- Ginger – 1 tsp (paste)
- Black peppercorns – ¼ tsp (coarsely ground)
- Green chilly – 2 (finely chopped)
- Red chilly powder – ¼ tsp
- Mango powder – ½ tsp
- Coriander powder – 1 tsp
- Salt – 1 tsp or to taste
How to make Paneer Bread Balls
Prepare the bread crumbs first. For this break the slices and place them in a mixture jar. Grind to make fine bread crumbs. Grind two more bread slices separately to coat the balls later. Mash the paneer in a mixing bowl. To it add salt, coriander powder, mango powder, red chilly powder, finely chopped green chilly, coarsely ground black peppercorns and ginger paste. Mix everything really well.
Add milk to the bread crumbs and knead dough. To it add paneer mixture, followed by green coriander and coarsely ground cashews. Mix everything really well.
Add some water to refined flour and make a smooth batter. Add some water and make a batter with thin consistency.
Now pinch some small portion from the mixture and roll it into round and oval shape. Dip this to the refined flour batter and coat with bread crumbs. Place this ball on the plate. Repeat the process until entire batter is utilized.
Heat some oil in a wok or pan. When the oil is medium hot, drop one ball to it. The ball is frying well now drop 4 to 5 balls or as much as possible in the wok. Deep fry the balls until they get golden brown and crispy from all sides. Drain out the fried paneer balls on kitchen paper towels to remove excess oil. Likewise fry the rest of the balls as well.
Serve these steaming hot and mouth drooling paneer bread balls with any Indian dip or chutney like green coriander chutney or tomato sauce and relish eating.
Suggestions:
- If you are making these paneer balls for a party, then prepare these balls and coat them with bread crumbs. Keep them aside and deep fry later to serve steaming hot.
- For 40 to 45 balls
- Time – 60 minutes
