To begin the preparation of Cashew Nut Stuffed Paneer Balls, put the bread slices into a grinder jar and pulse to get the bread crumbs. Reserve 1/4th of the bread crumbs for coating the paneer balls and soak the remaining in enough buttermilk for 2-3 minutes.

Crush ginger, green chilies and coriander leaves together and keep aside. Grate or crumble the paneer in a bowl. Add the crushed coriander, chilli to the grated paneer.

Also add all the spices (black pepper, roasted cumin powder, kasuri methi, dry mango powder) to the paneer. Knead well.  

To this, add the soaked bread crumbs and salt. Mix well and knead into a nice dough. 

In a pan heat 1 teaspoon ghee and shallow fry the chopped Cashew nut pieces on a low flame until golden in colour.

Divide the paneer dough into 10-12 equal parts. Flatten each portion of paneer dough into a small disc using your palms and stuff 1/2 teaspoon of the roasted cashew nut pieces to it. Close it and roll into a ball shape. Repeat the same for rest of the paneer dough portions. 

In another bowl, add 3-4 tablespoon of water to the corn flour and make a paste.

Dip each paneer ball into the corn flour paste and roll over the reserved bread crumbs. 

Heat oil in a wok and deep fry the stuffed paneer balls in small batches until golden brown and crispy from all sides. You can also use Kuzhi Paniyaram pan to shallow fry them, instead of deep frying them, to make a healthier version. Remember to flip the sides when golden.

Remove the stuffed paneer balls on an absorbent paper.

Serve the Cashew Nut Stuffed Paneer Balls with green chutney and Mushroom Biryani Recipe, Hyderabadi Bagara Baingan and  Gajar Ka Halwa Recipe - Indian Carrot Pudding for your next get together and have your guests