Paneer Cheese Balls, Indian Veg Starter
by Tarla Dalal

paneer cheese balls | cottage cheese balls | Indian paneer cheese balls snack | with 13 amazing images.

paneer cheese balls is a deep fried Indian starter made from paneer, processed cheese, onions and spices.

Two types of cheese come together in a unique manner to delight the diner in paneer cheese balls!

An outer layer of paneer and onions with taste-enhancers like green chillies and ginger wraps a centre of gooey molten cheese in paneer cheese balls.

The crumbly, melt-in-the-mouth exterior and cheesy inner core of the paneer cheese balls makes every bite a great experience.

Notes on paneer cheese balls. 1. In a deep bowl, take crumbled paneer. You can also grate it using a grater. Ensure you use fresh paneer which is soft and moist. 2. Then add finely chopped onions to it. They give a nice bite to the paneer cheese balls on frying. 3. Add the rice flour. They give the cottage cheese and cheese balls a very nice crispy texture on frying. 4. Add the besan and cornflour. They bind together all the ingredients very well. 5. Bring all the sides together, seal them completely and roll them again lightly. If you don’t do this properly, there are chances of the ball breaking in the oil.

Enjoy cottage cheese balls hot and fresh. You can also try other starters like Paneer Achari Tikka or Corn Cheese Balls.

Learn to make paneer cheese balls | cottage cheese balls | Indian paneer cheese balls snack | with step by step photos and video below.

This recipe has been viewed 112385 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Paneer Cheese Balls, Indian Veg Starter recipe - How to make Paneer Cheese Balls, Indian Veg Starter

To Be Mixed Into A Mixture
2 cups crumbled paneer (cottage cheese)
1/4 cup finely chopped onions
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 tbsp rice flour (chawal ka atta)
1 tbsp besan (bengal gram flour)
1 tbsp cornflour
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients For Paneer Cheese Balls
20 small processed cheese cubes
oil for deep-frying

For Serving With Paneer Cheese Balls
chilli sauce

Method
For paneer cheese balls

To make paneer cheese balls, divide the mixture into 20 equal portions.
Shape each portion of the mxture into a flat round and put a small cube of cheese in the center.
Bring all the sides together, seal them completely and roll them again lightly.
Heat the oil in a deep non-stick pan and deep-fry, a few paneer cheese balls at a time, on a medium flame till they turn golden brown in colour and crispy from all the sides. Drain on an absorbent paper.
Serve the paneer cheese balls immediately with chilli sauce.

Nutrient values per ball

Energy	92 cal
Protein	3.5 g
Carbohydrates	3.1 g
Fiber	0.2 g
Fat	7.3 g
Cholesterol	5 mg
Vitamin A	113.5 mcg
Vitamin B1	-0.1 mg
Vitamin B2	-0.1 mg
Vitamin B3	0 mg
Vitamin C	1.1 mg
Folic Acid	3 mcg
Calcium	115.3 mg
Iron	0.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	63.1 mg
Potassium	10.8 mg
Zinc	0 mg

Paneer Cheese Balls Video by Tarla Dalal

Paneer Cheese Balls, Indian Veg Starter recipe with step by step photos

How to make crispy Paneer cheese balls

In a deep bowl, take crumbled paneer. You can also grate it using a grater. Ensure you use fresh paneer which is soft and moist. To make fresh paneer check our recipe on homemade paneer using cow's milk .
Then add finely chopped onions to it. They give a nice bite to the paneer cheese balls on frying.
Add finely chopped green chillies. They add a punch of spice to the bland paneer and cheese.
Add finely chopped ginger.
Add the rice flour. They give the cottage cheese and cheese balls a very nice crispy texture on frying.

Add the besan and cornflour. They bind together all the ingredients very well.
Add finely chopped coriander and salt to taste. Mix well.
Divide the mixture into 20 equal portions.
Shape each portion into a flat round and put a small cube of cheese in the center. We have used processed cheese, you can also use cheddar cheese.
Bring all the sides together, seal them completely and roll them again lightly. If you don’t do this properly, there are chances of the ball breaking in the oil.

Heat the oil in a deep non-stick pan and deep-fry, a few balls at a time, on a medium flame till they turn golden brown in colour and crispy from all the sides.
Drain the crispy paneer cheese balls on an absorbent paper.
Serve immediately with chilli sauce. Insert a fancy wooden toothpick and serve this at your next get together or kid’s birthday party.
You can also use potatoes instead of paneer to make potato cheese stuffed balls. The crunchy exterior and melt-in-the mouth gooey texture makes them an exciting party starter.