Tickling Palates

Vegetarian & Vegan Recipes for Everyday

You are here: Home / Deep Fried Delights / Paneer Potato Pops Recipe – Aloo Paneer Balls

Paneer Potato Pops Recipe – Aloo Paneer Balls

By 57 Comments

Jump to Recipe Print Recipe

Updated on

paneer potato pops recipe

Paneer Potato Pops Recipe – Aloo paneer balls with step by step pictures. A crispy and yummy evening snack that the kids will love very much especially during Monsoon season.

It’s a snack that one can seldom say no to. I have made this a lot of times that I have lost count of it actually.

This recipe is adapted from Suchitra’s blog who happen to be my partner for Blog Hop Wednesdays and this is also off to Let’s Cook Series of Hibernative Foods. 

With the rain and sun playing hide and seek this was so good to have during this weather as an evening snack. Not only my children but my friend who had come for a short stay also loved it very much.

Aloo paneer pops recipe

The first time, I shallow fried the balls by making them into tikkis by pressing the balls slightly between my palms. The second time I baked them by drizzling oil over them or you can also cook these using a paniyaram pan for a low calorie version.

But if you are worried about deep frying the balls fearing that you may use up more oil, trust me when I say that if the dough that you make is of perfect consistency, the balls will not drink oil at all.

Paneer Potato Pops recipe with step by step pictures:

paneer potato pops step-1

1. Heat 2 tsp oil in a pan. Add chopped onion and sauté till it turns translucent. Add ginger and green chilies and sauté for a minute more.

2. Add red chili powder, garam masala powder, Amchur powder, salt, mashed potato and mix once.

paneer potato pops step-2

3. Add crumbled paneer, coriander leaves and mix well with the spices and onion mixture.

4. Place the bread slices in a mixie jar and powder to a coarse consistency.

paneer potato pops step-3

5. Add it to the potato-paneer mixture and mix well using your hands and making into soft non sticky dough.

paneer potato pops step-4

6. Make small ping pong ball sized balls from the dough. Heat a pan with oil for deep frying. When the oil is hot enough drop the balls till the pan can hold and deep fry to a golden brown.

paneer potato pops step-5

7. Remove on to a kitchen paper to remove excess oil. Instead of deep frying you can also place the balls in an appe pan and cook over low flame till done.

potato paneer pops recipe

Paneer potato pops is ready to be served with tomato ketchup or mint chutney.

DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.

Paneer Potato Pops recipe details below:

Print Recipe

Paneer Potato Pops Recipe - Aloo Paneer Balls

An indulging snack with potato and paneer that kids will love.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snacks
Cuisine: Indian
Servings: 14 balls
Author: Radhika

Ingredients:

  • Paneer – 1 cup
  • Potato - 1 boiled
  • Onion – 1
  • Green chillies – 1
  • Ginger – 1/2 inch size
  • Red chilli powder – 1 tsp
  • Garam Masala Powder – 1/2 tsp
  • Bread Slices – 2
  • Amchur powder – 1/2 tsp
  • Coriander leaves – 3 tbsp
  • Salt – to taste
  • Oil – to deep fry

Instructions:

  • Heat 2 tsp oil in a pan. Add chopped onion and sauté till it turns translucent. Add ginger and green chilies and sauté for a minute more.
  • Add red chili powder, garam masala powder, Amchur powder, salt, mashed potato and mix once.
  • Add crumbled paneer, coriander leaves and mix well with the spices and onion mixture.
  • Place the bread slices in a mixie jar and powder to a coarse consistency.
  • Add it to the potato-paneer mixture and mix well using your hands and making into soft dough.
  • Make small ping pong ball sized balls from the dough. Heat a pan with oil for deep frying. When the oil is hot enough drop the balls till the pan can hold and deep fry to a golden brown.
  • Remove on to a kitchen paper to remove excess oil.
  • Paneer potato pops is ready to be served hot with tomato ketchup or mint chutney.

Notes:

Instead of deep frying you can also place the balls in an appe pan and cook over low flame till done.

Never Miss a Recipe!

Subscribe to receive new posts and recipes via email:

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

You may also like:

Ribbon Pakoda / Ola Pakoda / Naadaa Karaas
Adhirasam | For Beginners with Step by Step Pictures
Garlic Karasev Recipe – Lahsun Sev Recipe
Cheppakizhangu Fry / Arbi Fry / Taro Root Fry

Reader Interactions

Comments

  5. EC

    Thanks a lot for your kind words Radhika…it was a pleasure to be a part of your Blog hop event..I made your eggless microwave cake and it vanished real quick …will be making them again very soon..

    Reply

  7. Anisha

    These pops look awesome. I love the way you take pictures…just makes the food look irresistible.

    Congratulations on completing 3months of the event.

    Reply

  9. sangee vijay

    Very nice pops …perfect for a chill evening n I like your smiley…cute n lovely presentation…congrats Radhika for BHW event n eagerly waiting for the new group n schedule 🙂 so glad to be a part of this !!

    Reply

  50. DV

    I’m a big fan of your recipes and your style of writing! A lot of innovative recipes and beautiful presentation 🙂

    I would like to participate in your Blog Hop program and get to make friends, while trying new recipes 🙂 Let me know if it’s still on and how to…Thanks!

    Glad to follow your blog!

    -Divya

    Reply

  52. Anita

    The potato pops look amazing, very nice presentation. I am first time on your blog and I love it, nice photos and great recipes. Thank you for the nice comment on my blog. Anita

    Reply

  53. Ramya

    Hi whenever I make such cutlets find theM too soft and not hard enough like restaurants. Is this hard enough to push a fork and take

    Reply

    • Radhika

      Hi Ramya, Yes these pops are firm and will not become too soft and soggy. If you want the cutlets to be firm, you can add some Rava (sooji) and it will stay firm.

      Reply

    • Radhika

      Hi Elsa, The reason it fell apart was because the mixture was not firm enough to hold its shape while deep frying. You can either add more bread crumbs so that it absorbs all the excess moisture to keep the balls firm and stay in shape and also as an extra step, after making the balls, refrigerate them for 30 mins before deep frying. That will definitely help.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.