Indian Paneer Lollipops
Indian Paneer Lollipops
Ingredients
For the Paneer Mixture
- 200 g paneer, grated
- 2 tablespoons cornflour
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon chaat masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- salt, to taste
- 2 tablespoons coriander, chopped
For the Slurry
- 1/4 cup cornflour
- 1/4 cup water
For Coating
- 1/2 cup breadcrumbs
Other
- oil, for frying
- lollipop sticks
Instructions
- 1
Take 200g of paneer in a mixing bowl and grate it. Add 2 tablespoons of cornflour, 1 tablespoon of ginger garlic paste, 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder, 1 teaspoon of chaat masala, 1/2 teaspoon of cumin powder, 1/2 teaspoon of garam masala, and salt to taste. Add 2 tablespoons of freshly chopped coriander. Mix all the ingredients together thoroughly using your hands until a well-combined, dough-like consistency is formed.
⏱️ 10 min
- 2
Take a small portion of the prepared paneer mixture. Roll it gently between your palms to form a smooth, round ball. Carefully insert a lollipop stick into the center of each paneer ball.
⏱️ 5 min
- 3
In a separate bowl, combine 1/4 cup of cornflour and 1/4 cup of water. Whisk the mixture continuously until it is smooth and lump-free, creating a thin slurry.
⏱️ 3 min
- 4
Dip each paneer ball (with the stick) into the cornflour slurry, ensuring it is completely coated. Immediately transfer the wet, coated paneer ball into a bowl containing 1/2 cup of breadcrumbs. Roll the paneer ball gently in the breadcrumbs to achieve an even coating. Press the breadcrumbs firmly onto the paneer ball to ensure they adhere well.
⏱️ 7 min
- 5
Heat cooking oil in a deep pan or kadai over medium heat. Once the oil is sufficiently hot, carefully place the breadcrumb-coated paneer lollipops into the hot oil. Fry the lollipops, turning occasionally, until they turn golden brown and crispy on all sides. Remove the fried lollipops from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
⏱️ 15 min
- 6
Serve the Indian Paneer Lollipops hot, garnished as desired (e.g., with green chutney).
Kitchen Tools
Nutrition Facts (per serving)
Indian Paneer Lollipops
For the Paneer Mixture
- 200 g paneer, grated
- 2 tablespoons cornflour
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon chaat masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- salt, to taste
- 2 tablespoons coriander, chopped
For the Slurry
- 1/4 cup cornflour
- 1/4 cup water
For Coating
- 1/2 cup breadcrumbs
Other
- oil, for frying
- lollipop sticks
Instructions
- 1
Take 200g of paneer in a mixing bowl and grate it. Add 2 tablespoons of cornflour, 1 tablespoon of ginger garlic paste, 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder, 1 teaspoon of chaat masala, 1/2 teaspoon of cumin powder, 1/2 teaspoon of garam masala, and salt to taste. Add 2 tablespoons of freshly chopped coriander. Mix all the ingredients together thoroughly using your hands until a well-combined, dough-like consistency is formed.
⏱️ 10 min - 2
Take a small portion of the prepared paneer mixture. Roll it gently between your palms to form a smooth, round ball. Carefully insert a lollipop stick into the center of each paneer ball.
⏱️ 5 min - 3
In a separate bowl, combine 1/4 cup of cornflour and 1/4 cup of water. Whisk the mixture continuously until it is smooth and lump-free, creating a thin slurry.
⏱️ 3 min - 4
Dip each paneer ball (with the stick) into the cornflour slurry, ensuring it is completely coated. Immediately transfer the wet, coated paneer ball into a bowl containing 1/2 cup of breadcrumbs. Roll the paneer ball gently in the breadcrumbs to achieve an even coating. Press the breadcrumbs firmly onto the paneer ball to ensure they adhere well.
⏱️ 7 min - 5
Heat cooking oil in a deep pan or kadai over medium heat. Once the oil is sufficiently hot, carefully place the breadcrumb-coated paneer lollipops into the hot oil. Fry the lollipops, turning occasionally, until they turn golden brown and crispy on all sides. Remove the fried lollipops from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
⏱️ 15 min - 6
Serve the Indian Paneer Lollipops hot, garnished as desired (e.g., with green chutney).