Golden Paneer-Stuffed Rice Balls Recipe

About this recipe

Golden Paneer-Stuffed Rice Balls are a delightful Indian snack perfect for any occasion. These crispy bites combine the nutty flavor of chickpea flour with the creamy richness of paneer, all wrapped in soft, spiced rice. With a golden crust achieved through shallow or deep frying, they offer a tantalizing crunch followed by a melt-in-your-mouth filling. Packed with 22g of protein and vibrant spices like turmeric and cumin, this dish is as nutritious as it is flavorful. Serve these with a side of mint chutney for a refreshing contrast. Whether you're preparing a quick snack or an appetizer for guests, these rice balls are sure to impress with their taste and texture.

Ingredients

• 1 kg Rice
• 200 g Paneer
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 500 g Onion
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Red Chili Powder
• - Coriander Powder
• 110 g Unpeeled Garlic Cloves
• - Rock Salt
• 5 ltr Guinea Filtered Groundnut Oil For Frying & Sauteing
• - Coconut Mint Chutney Mix

Instructions

1. 1. Grate the paneer and mix it with cumin powder, coriander powder, chili powder, and rock salt.
2. 2. Mash the cooked rice in a bowl until slightly sticky and easy to shape.
3. 3. Finely chop the onion, garlic, and fresh coriander, then add them to the mashed rice.
4. 4. Grate the fresh turmeric and mix it into the rice along with chickpea flour for binding.
5. 5. Take a small amount of rice mixture and flatten it in your palm to form a disc.
6. 6. Place a small portion of the spiced paneer mixture in the center of the rice disc.
7. 7. Gently shape the rice around the paneer to form a ball, ensuring the filling is sealed inside.
8. 8. Repeat the process until all the rice and paneer are used up to make balls.
9. 9. Heat oil in a deep pan over medium heat until it reaches the right frying temperature.
10. 10. Carefully fry the rice balls in batches, turning occasionally, until golden brown and crispy.
11. 11. Remove the fried balls from the oil and place them on kitchen paper to drain excess oil.
12. 12. Serve the crispy paneer-stuffed rice balls warm with mint chutney on the side.