Paneer Stuffed Bread Fritters Recipe
Monsoon snack with paneer
Paneer Stuffed Bread Fritters Recipe is a delicious party appetiser and tea time snack. Super crisp, deep fried fritters stuffed with paneer bhurji, they’re perfect for entertaining a crowd over a cup of chai or to kick off a party. Easy to throw together and they taste best when eaten freshly made, serve these Paneer Stuffed Bread Fritters with Pudina Chutney as an appetiser or with Ginger Cardamom Chai to perk up your tea time.
If you like this recipe, you can also try more recipes for tea time like
- 12 Multigrain Whole Wheat Bread
- 1/2 liter Milk
- 4 tablespoons Sooji (Semolina/ Rava) For Paneer Bhurji
- 200 grams Paneer (Homemade Cottage Cheese)
- 1 Potato (Aloo) , boiled, peeled & mashed
- 2 Green Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Garam masala powder
- 1 tablespoon Cooking oil
- Salt , to taste
- 1 Onion , finely chopped
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped
- Cooking oil , for deep frying
How to make Paneer Stuffed Bread Fritters Recipe
To begin making the Paneer Stuffed Bread Fritters, first lets first make the paneer bhurji.
In a pan, on medium heat, warm a tablespoon of oil. Add jeera and let it sizzle. Next, add chopped green chillies and then crumbled paneer to this.
Toss together and mix, then sprinkle the amchur powder, garam masala powder, salt and give it a good mix once again.
Cook it for another 2 minutes. Switch of the heat and let the mixture cool.
Add the prepared bhurji into a mixing bowl, add chopped onions, mashed potato and coriander leaves to this and knead the mixture well.
Make lemon size balls out of this mixture. This should make around 12 to 14 balls.
In a deep pan or kadai warm the oil to deep fry the fritters.
In a deep plate add half the milk. Chop the sides of the sliced bread and lay the bread slices one at a time, in the milk.
Let the bread soak in the milk for a few seconds, then place it between your palms and gently squeeze flat till the milk is drained.
Keep the slice as flat as possible so as not to break it.
Now place the paneer mixture in the centre of the milk soaked slice, and bring the corners together to cover it with the soaked bread slice.
Roll the fritter between your palms to make it a smooth ball. Sprinkle some semolina over it or roll it in a plate of semolina to encrust it.
When the oil is warm, slowly slide the fritters into the kadai, taking care not to add too many and overcrowd the pan.
Gently fry on a medium heat till the fritters are golden.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.