Paneer Bonda

How to Prepare

1. Grate 1 kg of paneer into a large mixing bowl.
2. Add 200g of boiled and mashed potatoes
3. 4 tsp ginger-garlic paste
4. 4 tsp garam masala
5. 2 tsp red chili powder
6. 2 tsp turmeric powder
7. 4 tbsp chopped coriander leaves, and salt to taste. Mix well to form a uniform mixture.
8. Shape the mixture into 40 small balls (bondas), ensuring they are compact.
9. In a separate bowl, prepare the batter by mixing 400g besan (gram flour) with 4 tbsp rice flour
10. 2 tsp red chili powder
11. 1 tsp turmeric powder, a pinch of asafoetida, and water to form a thick, smooth batter. Add salt to taste.
12. Heat oil in a deep frying pan over medium heat.
13. Dip each paneer ball into the batter, ensuring it is fully coated, and carefully drop it into the hot oil.
14. Fry the bondas in batches of 8-10 until golden brown and crispy on all sides (about 3-4 minutes per batch).
15. Remove with a slotted spoon and place on paper towels to drain excess oil.
16. Serve hot with chutney or sauce of your choice.