Paneer / cottage cheese is a very versatile ingredient. Its the main ingredient in tons of recipies ranging from curries, desserts, snacks etc. This is one new addition to that giant recipe list. I prefer making paneer at home. If you use store bought paneer then grate it before using.
During this festival season, I see lots of posts asking about low-calorie-quick-snack items. This is one such recipe. I used ponganala pan which gave a nice cripsy texture but you can use regular tawa too. Grill might enhance the taste even more. To retain paneer’s taste in the patty, I used cucumber. Onions add crunchiness.
- Paneer – half cup (I used home-made panner. Crumble it.)
- Grated cucumber (squeeze out water after grating cucumber) – four tbsp
- Finely chopped green chilli – half tsp
- Finely chopped onions – four tbsp
- Jeera / cumin / jelakara seeds – half spoon
- Salt – to taste
- Rice flour / beyam pindi – three tbsp
- Coriander leaf – few
- Oil – few drops
In a bowl, add paneer, grated cucumber, jeera, green chilli, onions, salt and rice flour. Mix well. It looks like dough. If you feel its still wet then add some more rice flour. Make equal size balls.
Place the ponganala pan (paniyaram pan in tamil) / skillet on medium heat. Add few drops of oil into each round shape, place the paneer ball
and cook for 2 mins. Before turning over, place one coriander leaf on each panner ball.
Now turn over and fry until they are golden brown.
Ready to serve.
15 to 20 mins