Kaju Paneer Balls

Cashew Nut Stuffed Paneer Balls

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I am back from a well-deserved vacation. Had lovely time with my loved ones as we celebrated Diwali in our home town after almost 3 years. Really there is no greater joy on a festival like Diwali than to be with our family and that too in our hometown. After loads of shopping, munching (of course on Diwali goodies) and  pampering from elders, now it is time to be back with some serious cooking. So made these quick yet yummy Paneer snacks to pair with our all-time favourite Masala Chai.

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.

Serves: 10-12 medium Paneer balls

Preparation Time: 10 minutes

Cooking Time: 15 minutes

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

Method:

1. 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.
   
2.  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.
   
                                        
   
   
3.  Also add all the spices ( black pepper , roasted cumin powder , kasuri methi, dry mango powder) to the paneer. Knead well. 
4. To this add the soaked bread crumbs and salt. Mix well and knead into dough.
5.  In a pan heat 1 tsp ghee and shallow fry the chopped Cashew nut pieces on a low flame until golden in colour. 
6. 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.
   
7.  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.
8.  Heat oil in a wok and deep fry the stuffed paneer balls in small batches until golden brown and crispy from all sides. 
9.  Remove the balls on an absorbent paper.
10.  Serve the Paneer balls hot with any dip or chutney of your choice.