Paneer is a fresh cheese. It is available in all Indian grocery stores. Most of the time paneer is homemade in Indian houses.
Famous curries are made using paneer. To name a few, Paneer butter masala, Kadai paneer, Palak paneer, Paneer tikka masala.
Paneer is calcium and protein-rich substitute for vegetarians. It is a versatile ingredient which merges easily and can be substituted in most of the meat recipes.
Paneer is a favourite of my kids too. This recipe is a snack item. Paneer merges with bread and potato in this recipe to enhance the taste. Potato is used as a binding agent in this recipe.
- Paneer-1 cup
- Bread-4 slices
- Chopped Onion-1
- Cilantro leaves- a few
- Semolina-1 tbsp
- Turmeric powder-1/4 tsp
- Chilli powder-1 tsp
- Boil the potato with enough water until it becomes soft. Peel and mash the potato.
- Meanwhile, crumble the bread slices in a blender.
- Grate the paneer using a grater or use a blender to crumble the paneer.
- In a mixing bowl, add potato, paneer, onion, cilantro leaves, semolina, turmeric powder, chilli powder and salt.
- Next, add crumbled bread and give it a good mix.
- The mixture should be blended well together.
- Hot oil in an Appe pan. Make the mixture into small balls and place them in each cavity of Appe pan.
- Turn frequently to avoid burning. Cook till the balls get a golden brown colour.
- Serve hot with tomato ketchup.
- When frying the paneer balls, the heat should be low to avoid burning the food.
- Turn the paneer balls frequently to avoid burning and as the paneer balls cook faster and have the tendency to stick in the cavity of Appe pan.
- The bread and semolina give crispiness to the paneer balls.