Paneer Vegetable Bonda

How to Prepare

1. Boil and mash the potatoes in a large mixing bowl.
2. Heat 2 tbsp oil in a pan, add mustard seeds, and let them splutter.
3. Add chopped green chilies, ginger, and curry leaves. Sauté for 1 minute.
4. Add grated carrots, peas, and crumbled paneer. Cook for 5 minutes.
5. Add turmeric, red chili powder, garam masala, and salt. Mix well.
6. Add the mashed potatoes to the pan and mix thoroughly. Let it cool.
7. Prepare the batter by mixing gram flour, rice flour, red chili powder, turmeric, asafoetida, and salt with water to form a thick batter.
8. Shape the potato-paneer mixture into small balls (about 40-50 balls for 20 servings).
9. Heat oil in a deep frying pan over medium heat.
10. Dip each ball into the batter, ensuring it is fully coated, and carefully drop it into the hot oil.
11. Fry in batches until golden brown and crispy, about 3-4 minutes per batch.
12. Remove with a slotted spoon and drain excess oil on paper towels.
13. Serve hot with chutney or ketchup.