Name: Cashew Nut Stuffed Paneer Balls recipe by Poonam Bachhav at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 200 grams Paneer / Cottage cheese; 10-12 Cashew nuts; 4 bread slices; ½ inch root Ginger; 2 green chilies; 2-3 tbsp. butter milk; 1/2 tsp freshly crushed black Pepper; ½ tsp Kasuri Methi / dried Fenu Greek leaves; ¼ tsp roasted Cumin powder; ¼ tsp dry Mango powder; 1 tsp ghee; 1 tbsp. finely chopped fresh Coriander leaves; 2 tbsp. Corn flour; Salt to taste; Oil for Deep frying

ABOUT Cashew Nut Stuffed Paneer Balls RECIPE

Cashew nut stuffed paneer balls are tasty treats that serve as a perfect starter for any party. They can be served as a delicious tea time snacks too .These deep fried paneer balls are crunchy on the outside and soft from within. The roasted cashew stuffing gives a nice nutty flavor and bite to the otherwise soft paneer balls. These paneer balls are mildly spicy in taste and go well with any dip or chutney. The recipe is simple and very easy to follow, and best part is the recipe calls for basic ingredients which are easily available in our kitchen pantries.

Ingredients Serving: 12

200 grams Paneer / Cottage cheese
10-12 Cashew nuts
4 bread slices
½ inch root Ginger
2 green chilies
2-3 tbsp. butter milk
1/2 tsp freshly crushed black Pepper
½ tsp Kasuri Methi / dried Fenu Greek leaves
¼ tsp roasted Cumin powder
¼ tsp dry Mango powder
1 tsp ghee
1 tbsp. finely chopped fresh Coriander leaves
2 tbsp. Corn flour
Salt to taste
Oil for Deep frying

Instructions

Put the bread slices into a grinder jar and pulse to get the bread crumbs. Reserve ¼ of the bread crumbs for coating the paneer balls and soak the remaining in butter milk for 2-3 minutes.
Crush ginger, green chilies and coriander leaves together and keep aside. Grate or crumble the Paneer / Cottage Cheese in a bowl. Add the coriander chili crush to the grated paneer.
Also add all the spices ( black pepper , roasted cumin powder , kasuri methi, dry mango powder) to the paneer. Knead well.
To this add the soaked bread crumbs and salt. Mix well and knead into dough.
In a pan heat 1 tsp ghee and shallow fry the chopped Cashew nut pieces on a low flame until golden in colour.
Divide the paneer dough into 10-12 equal parts. Flatten each portion of paneer dough into a small disc using your palms and stuff ½ tsp of the roasted cashew nut pieces to it. Close it and roll into a ball shape.
Repeat the same for rest of the paneer dough portions.
In another bowl, add 3-4 tbsp. of water to the corn flour and make a paste. Dip each paneer ball into the corn flour paste and roll over the reserved bread crumbs.
Heat oil in a wok and deep fry the stuffed paneer balls in small batches until golden brown and crispy from all sides.
Remove the balls on an absorbent paper.Serve the Paneer balls hot with any dip or chutney of your choice. I have served them with Coriander Chutney and Tomato ketchup.

Similar Recipes