Tag Archives: starter recipe

Paneer Bread Balls Recipe

Paneer Bread Balls Recipe – Bread Paneer roll

Paneer bread balls recipe is a quick and simple recipe. This healthy appetizer can be made easily at home. Infact these paneer bread balls make a perfect snack for kids lunch boxes as well. Paneer bread balls are crispy from outside and stuffed with bread crumbs, spices and paneer. Have these scrumptious paneer bread balls as a starter in any party or as an appetizer or with a steaming cup of evening tea.

Serve these tempting balls with spicy-tangy chutney, sauce or coriander chutney. Bread paneer roll is really a scrumptious snack. You can prepare these balls in any special occasion as a snack or have them as a light snack during supper.

Directions

Getting ready:

1. Break the bread slices and place them in a mixture jar. Grind to make fine bread crumbs and transfer it to a bowl.

paneer bread balls

2. Grind two more bread slices separately to coat the balls later and place it on a plate.

paneer bread balls

3. Crumble the paneer in a mixing bowl with your hand.

paneer bread balls

4. Add some water to refined flour and make a smooth batter with thin consistency.

paneer bread ballsMaking:

5. Add salt, coriander powder, mango powder, red chilly powder, finely chopped green chilly, coarsely ground black peppercorns and ginger paste into the crumbled paneer. Mix everything really well and keep it aside.

paneer bread balls

6. Add milk to the bread crumbs and knead dough.

paneer bread balls

7. To it add paneer mixture, followed by green coriander and coarsely ground cashews and again mix everything really well.

paneer bread balls

8. Now pinch some small portion from the mixture and roll it into round and oval shape.

paneer bread balls

9. Dip the rolled bread ball into the refined flour batter.

paneer bread balls

10. Then coat it with bread crumbs and bind it nicely.

paneer bread balls

11. Place this ball on the plate. Repeat the process until entire dough is utilized.

paneer bread balls

12. Heat some oil in a wok or pan. Drop 4 to 5 or as much as possible bread ball into medium hot oil.

paneer bread balls

13. Deep fry the balls until they get golden brown and crispy from all sides.

paneer bread balls

14. Drain out the fried paneer balls on kitchen paper towels to remove excess oil. Likewise fry the rest of the balls as well. Paneer bread balls are now ready.

paneer bread ballsServing:

15. Serve these steaming hot and mouth drooling paneer bread balls with any Indian dip or chutney like green coriander chutney or tomato sauce and relish eating.

paneer bread ballsSuggestions

  • If you are making these paneer balls for a party, then prepare these balls and coat them with bread crumbs. Keep them aside and deep fry later to serve steaming hot.
  • For 40 to 45 balls
  • Time – 60 minutes

Paneer Bread Balls Recipe bread paneer rolls
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread – 8 slices
  • Paneer – 200 grams
  • Refined flour – 2 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Milk – less than 1 cup
  • Cashews – 10 to 12 (coarsely ground)
  • Ginger – 1 tsp (paste)
  • Black peppercorns – ¼ tsp (coarsely ground)
  • Green chilly – 2 (finely chopped)
  • Red chilly powder – ¼ tsp
  • Mango powder – ½ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Break the bread slices and place them in a mixture jar. Grind to make fine bread crumbs and transfer it to a bowl.
  2. Grind two more bread slices separately to coat the balls later and place it on a plate.
  3. Crumble the paneer in a mixing bowl with your hand.
  4. Add some water to refined flour and make a smooth batter with thin consistency.
  5. Add salt, coriander powder, mango powder, red chilly powder, finely chopped green chilly, coarsely ground black peppercorns and ginger paste into the crumbled paneer. Mix everything really well and keep it aside.
  6. Add milk to the bread crumbs and knead dough.
  7. To it add paneer mixture, followed by green coriander and coarsely ground cashews and again mix everything really well.
  8. Now pinch some small portion from the mixture and roll it into round and oval shape.
  9. Dip the rolled bread ball into the refined flour batter.
  10. Then coat it with bread crumbs and bind it nicely.
  11. Place this ball on the plate. Repeat the process until entire dough is utilized.
  12. Heat some oil in a wok or pan. Drop 4 to 5 or as much as possible bread ball into medium hot oil.
  13. Deep fry the balls until they get golden brown and crispy from all sides.
  14. Drain out the fried paneer balls on kitchen paper towels to remove excess oil. Likewise fry the rest of the balls as well. Paneer bread balls are now ready.
  15. Serve these steaming hot and mouth drooling paneer bread balls with any Indian dip or chutney like green coriander chutney or tomato sauce and relish eating.

 

Mini samosa recipe – Potato stuffed Mini Samosa

Mini samosa recipe – Potato stuffed Mini Samosa

Mini samosas are tangy, scrumptious and most relished  snack to serve during supper with hot beverages. These tempting and scrumptious potato stuffed samosa can be served as starter or finger food in any party. You can also consider this snack for your weekend outings as well.

Here’s another version of these lip smacking samosas, which will completely satisfy your palate for sure. These can be prepared perfectly and conveniently at your home. Everyone will surely love eating this amazing and heart-warming dish. Follow this step by step recipe and make these tantalizing mini samosas today.

Directions

Getting ready:

Sieve refined flour in a bowl.

mini samosa

Boil and peel the potatoes. Mash finely with the help of a spoon or hand.

mini samosaMaking:

Take refined flour in a bowl and add salt, ghee into it. Mix well and knead stiff and tight dough by adding water little by little (we have used less than 1/2 cup of water for kneading this much quantity of flour). Cover and keep aside the dough for 20 minutes to set.

mini samosa

Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it. Saute for a while until peas get soft. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.

mini samosa

Mix all ingredients really well and add some green coriander as well. Saute for 2 minutes by stirring continuously. Stuffing is ready, take it out in a plate and allow it to cool down.

mini samosa

Grease your hands with some oil and knead the dough again. Make small lumps from the dough. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter. Divide the rolled poori into two equal halves.

mini samosa

 

Lift one part and fold giving it a cone shape. Stick the edges using some water. Stuff the cone with potato stuffing.

mini samosa

Give a plate at the back of the samosa and stick the edges using some water. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for 1/2 to 1 hour.

mini samosa

Take some oil in a wok for frying the samosas. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.

mini samosa

Fry on medium-low flame until samosas turn golden brown in color.

mini samosa

Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.

mini samosaServing:

Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.

mini samosaSuggestions

  • Add moen in refined flour prior kneading it, samosa tastes tastier. The dough should be stiff and tight.
  • While make the cone and sticking the edges, use water and stick well.
  • Leave aside the stuffed samosas for half an hour as this prevents the formation of bubbles at the time of frying.
  • For 35 to 40 samosas
  • Time – 75 minutes

Mini samosa recipe - Potato stuffed Mini Samosa mini samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 1.5 cup (200 grams)
  • Ghee - 2 tbsp (40 grams)
  • Salt - ½ tsp or to taste
  • Potato (Boiled)- 3 (200 grams)
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Green peas - 2 tbsp
  • Green chilly - 1 (finely minced)
  • Ginger - ½ inch long piece (grated)
  • Red chilly powder - ¼ tsp
  • Roasted cumin powder - ½ tsp
  • Salt -1/2 tsp or to taste
  • Garam masala - less than ¼ tsp
  • Mango powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Oil - for frying
Instructions
  1. Sieve refined flour in a bowl.
  2. Boil and peel the potatoes.
  3. Mash finely with the help of a spoon or hand.
  4. Take refined flour in a bowl and add salt, ghee into it.
  5. Mix well and knead stiff and tight dough by adding water little by little (we have used less than ½ cup of water for kneading this much quantity of flour).
  6. Cover and keep aside the dough for 20 minutes to set.
  7. Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it.
  8. Saute for a while until peas get soft.
  9. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.
  10. Mix all ingredients really well and add some green coriander as well.
  11. Saute for 2 minutes by stirring continuously.
  12. Stuffing is ready, take it out in a plate and allow it to cool down.
  13. Grease your hands with some oil and knead the dough again. Make small lumps from the dough.
  14. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter.
  15. Divide the rolled poori into two equal halves.
  16. Lift one part and fold giving it a cone shape.
  17. Stick the edges using some water.
  18. Stuff the cone with potato stuffing.
  19. Give a plate at the back of the samosa and stick the edges using some water.
  20. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for ½ to 1 hour.
  21. Take some oil in a wok for frying the samosas.
  22. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.
  23. Fry on medium-low flame until samosas turn golden brown in color.
  24. Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.
  25. Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.