Rajma stuffed Paneer Balls are a scrumptious fusion dish that combines the best of Indian flavours. Soft, creamy potato and paneer dumplings are stuffed with a zesty rajma (kidney bean) mixture, then coated in crunchy vermicelli before frying to golden perfection. These tasty morsels make for an irresistible snack or appetizer that’s sure to wow your tastebuds.
About the Recipe
If you love Indian flavours and a little crunch with your snacks, these Rajma stuffed Paneer Balls must be on your must-try list. The contrast of the soft, savoury filling with the crispy vermicelli coating is merely divine. Plus, they’re packed with protein from the paneer and kidney beans.
Why You’ll Love This Recipe
With their fantastic mix of textures and bold yet balanced spices, these rajma paneer balls are pretty hard to resist. The potato-paneer outer layer is so soft and creamy, while the rajma stuffing brings a lovely warmth from the garlic, ginger, and spices. And that vermicelli coating adds the perfect crispy crunch in every bite. Savoury, spicy, and indulgently delicious.
Rajma stuffed Paneer Balls
Cooking Tips
For the crispiest coating, be sure to fry the balls at the right temperature (around 325°F). Too low and they’ll absorb excess oil; too high and the vermicelli could burn before the insides cook through. And don’t overcrowd the pan. Fry them in batches for even browning.
Serving and Storing Suggestions
These addictive paneer balls are best enjoyed hot and fresh from the fryer. Serve them as an appetizer or snack, maybe with some tangy mint or tamarind chutney for dipping. Leftovers will keep for 2-3 days in the fridge – reheat them in the oven or air fryer to re-crisp the coating. Makes about 18-20 balls. Total prep time: 1 hour.
Similar Recipes
- Punjabi Samosa
- Aloo Bonda (Potato Fritters)
- Paneer Pakora
- Dahi Kebab
Nutrient Benefits
Not only delicious, but rajma stuffed paneer balls also pack in protein, complex carbs, and fiber thanks to the potatoes, paneer, rajma, and vermicelli. The garlic, ginger, and spices provide antioxidants too. A tasty way to get some nutrition.
Rajma stuffed Paneer Balls
Ingredients
- 250 gms Potatoes (boiled, peeled)
- 250 gms Rajma (boiled with a little salt, mashed)
- 250 gms Paneer (crumbled or grated)
- 250 gms Vermicelli
- 2 tsp Garam Masala Powder
- 2 tsp Red Chilli Powder
- 2 tsp Ginger Garlic Paste
- 50 gms Cream Cheese
- 1/4 tsp Saunf
- 2 Onions
- 1 tsp Black Pepper Powder
- Salt as per taste
- Oil as required
Instructions
- Combine the potatoes, paneer, pepper powder and salt in a bowl.
- Keep aside.
- Heat little oil in a pan.
- Fry the saunf and ginger garlic paste for 30 seconds.
- Add the onions and saute for 2 minutes or until tender.
- Transfer to a bowl.
- Add the boiled and mashed rajma, garam masala powder and red chilli powder.
- Mix well.
- Make small cups of the potato mixture and add 1 or 2 tsp of the rajma mixture.
- Fold well and shape this into a small-medium sized ball.
- Heat oil in a deep frying pan over medium flame.
- Roll the balls in the vermicelli and then in the coriander leaves.
- Fry until light golden brown.
- Remove and drain excess oil.
- Serve hot.
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Frequently Asked Questions
Can I bake these instead of frying?
Yes, you can bake the rajma paneer balls at 400°F for 15-20 minutes, flipping halfway through. They won’t be quite as crispy as the fried version, but it’s a healthier option. Spray or brush them lightly with oil before baking.
What is paneer?
Paneer is a fresh cheese or curd popular in Indian cuisine. It has a firm, creamy texture similar to fresh mozzarella. You can find it in the dairy section of most grocery stores.
Can I make these ahead of time?
You can prepare the filling and paneer balls ahead of time, then refrigerate until ready to fry. For best texture, it’s not recommended to fry them in advance as the coating will get soggy.
Do I need to soak the vermicelli?
No need to soak the vermicelli before coating the balls. The dry noodles will crisp up perfectly when fried.
How spicy are these?
These rajma paneer balls have a medium level of spice from the chili powder and garam masala. Feel free to adjust the amount of spices to your taste or add a pinch of cayenne for more heat.
