Cashew Nut Stuffed Paneer Balls.
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Alright, don't linger, let's approach this cashew nut stuffed paneer balls formula with 15 components which are definitely easy to receive, and we have to process them at the very least through 9 methods. You should devote a while on this, so the resulting food could be perfect.
Composition - Cashew Nut Stuffed Paneer Balls:
- Need 200 grams Paneer / Cottage Cheese.
- Prepare 10-12 for Cashew nuts.
- Give 4 of bread slices.
- Give 1/2 inch of root Ginger.
- Provide 2 for green chilies.
- Give 2-3 tbsp. buttermilk.
- Give 1/2 tsp for freshly crushed black Pepper.
- Need 1/2 tsp for Kasuri Methi / dried Fenu Greek leaves.
- Require 1/4 tsp for roasted Cumin powder.
- Require 1/4 tsp of dry Mango powder.
- Prepare 1 tsp for Ghee.
- Require 1 tbsp. of finely chopped fresh Coriander leaves.
- You need 2 tbsp. of Corn flour.
- Need to taste for Salt.
- Provide for Oil for deep frying.
Cashew Nut Stuffed Paneer Balls step by step:
- 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 buttermilk 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 chilli 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..
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