Transform ordinary paneer into an extraordinary appetizer with these irresistible Paneer Bombs - crispy on the outside, creamy and spicy on the inside. This fusion snack combines the best of Indian flavors with a modern presentation, making it perfect for parties, gatherings, or any time you're craving something special.
Why You'll Love This Recipe
These golden-brown spheres of joy offer an explosion of flavors and textures - from the crunchy exterior to the melty, spiced paneer filling. They're vegetarian-friendly and can be prepared in advance, making them perfect for entertaining.
Ingredients
For the Filling:
- 200g paneer, grated
- 2 green chilies, finely chopped
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped coriander
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder
- Salt to taste
For the Coating:
- 2 cups breadcrumbs
- 2 slices bread, made into fresh crumbs
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Oil for deep frying
For the Spice Mix:
- 1/2 teaspoon chaat masala
- 1/4 teaspoon black pepper
- Pinch of red chili powder
Instructions
- Prepare the Filling
- Mix grated paneer with finely chopped onions, green chilies, and coriander
- Add ginger paste, garlic paste, and all spices
- Mix well and divide into 12-14 equal portions
- Shape the Bombs
- Take each portion and shape it into a tight ball
- Press slightly to compact the mixture
- Refrigerate for 30 minutes to firm up
- Set Up Coating Station
- Place flour in one bowl
- Beaten eggs in the second bowl
- Combined breadcrumbs in the third bowl
- Coat the Bombs
- Roll each ball in flour
- Dip in beaten egg
- Coat thoroughly with breadcrumbs
- Double-coat by repeating the egg and breadcrumb steps
- Frying
- Heat oil to 350°F (175°C)
- Fry bombs in batches until golden brown
- Drain on paper towels
- Sprinkle with spice mix while hot
Serving Suggestions
- Green chutney
- Sweet tamarind chutney
- Tomato ketchup
- Spiced mayonnaise
- Fresh mint-yogurt dip
Pro Tips for Perfect Paneer Bombs
- Paneer Texture: Use fresh, slightly firm paneer. If too dry, add 1-2 tablespoons of milk to the mixture.
- Temperature Control: Maintain oil temperature between 350-375°F for perfect crispiness without burning.
- Double Coating: The second coating of egg and breadcrumbs ensures a thick, crispy shell that won't break during frying.
- Make Ahead: Prepare and coat the bombs in advance, refrigerate, and fry just before serving.
Frequently Asked Questions
Q: Can I bake these instead of frying? A: Yes, brush with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway. They won't be as crispy but still delicious.
Q: How can I prevent the bombs from breaking during frying? A: Ensure the filling is well-compressed, refrigerate before coating and double-coat with egg and breadcrumbs. Don't overcrowd the frying pan.
Q: Can I make these vegan? A: Replace eggs with a mixture of cornstarch and water for binding. Use vegan cheese or well-mashed tofu instead of paneer.
Q: How long can I store the unfried bombs? A: Coated bombs can be refrigerated for up to 24 hours. Place on a lined tray with space between each bomb.
Q: My paneer mixture is too crumbly. What should I do? A: Add a tablespoon of grated processed cheese or a little milk to bind the mixture better.
Q: Can I freeze these? A: Yes, freeze after coating but before frying. Arrange on a tray until frozen, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to cooking time.
Storage and Reheating
- Best served fresh and hot.
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes
- Avoid microwave reheating as it makes them soggy
Variations
- Cheese Burst: Add a small cube of mozzarella in the center of each bomb
- Spicy Version:
- Add finely chopped jalapeños
- Increase red chili powder
- Mix some crushed pepper into breadcrumbs
- Herb-Infused:
- Add mixed Italian herbs to the filling
- Mix herbs into breadcrumbs
- Serve with garlic aioli
- Indian Street Style:
- Add crushed peanuts to the filling
- Mix chaat masala into breadcrumbs
- Serve with sweet and spicy chutneys
Troubleshooting Tips
- Filling Too Wet:
- Add breadcrumbs to mixture
- Refrigerate longer before coating
- Ensure vegetables are finely chopped
- Coating Falls Off:
- Press breadcrumbs firmly
- Ensure the oil is hot enough
- Don't overcrowd the frying pan
- Bombs Breaking:
- Compress filling tightly
- Handle gently during coating
- Maintain proper oil temperature
Remember, the key to perfect Paneer Bombs lies in proper binding, coating, and frying temperature. With practice, you'll be making these crowd-pleasing appetizers like a pro. They're sure to become a staple at your parties and gatherings!
Post a Comment