How To Make Paneer Vermicelli Balls Recipe

Paneer vermicelli Balls recipe is a very simple yet healthy Indian breakfast recipe. Kids will love this recipe and will even ask for more.

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How To Make Paneer Vermicelli Balls Recipe

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Paneer vermicelli Balls recipe is a very simple yet healthy Indian breakfast and snacks recipe. Kids will love this recipe and will ask for more.

Course: Breakfast, Evening Snacks

Cuisine: Indian

Servings: 4

Calories: 169 kcal

Author: Reshu Drolia

Ingredients

• 3 medium sized potatoes Boiled and mashed
• ¾ cup paneer grated
• coriander leaves Freshly chopped
• ½ inch ginger grated
• ½ tsp Black pepper
• ½ tsp Garam masala
• 1½ tsp Chaat masala
• Salt to taste
• ¼ cup Bread crumbs or as needed
• 3/4 tsp red chilly powder
• Oil for deep fry

For coating:

• 2 tbsp All purpose flour
• Pinch red chilly powder
• Pinch black pepper
• Vermicelli Roasted for coating

Instructions

1. Grate the boiled potatoes or you can finely mashed it also.
2. Put grated potatoes in a bowl and add grated Paneer or homemade chena, Salt to taste, Black pepper powder, Garam masala powder, Chaat masala powder, Red chilly powder, Chopped ginger, Coriander leaves and bread crumbs. Mix all the ingredients until well combined.
3. If the mixture is sticky add more bread crumbs accordingly.
4. Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.
5. Put all purpose flour/maida in a bowl and make thin paste with water. Add red chilly powder and black pepper. Mix it well till no lumps.
6. Break vermicelli into small pieces. I have taken roasted vermicelli but if you do not have roasted one then roast the vermicelli and use it for coating.
7. Dip each ball one by one with flour paste and then coat with dry roasted vermicelli all around the Paneer balls completely. Prepare rest of the Paneer vermicelli balls in the same way.
8. Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly.
9. Heat oil in deep pan on medium high heat, once the oil becomes hot drop the paneer vermicelli balls slowly into it, taking care not to overlap them. Fry balls in batches, do not overcrowd the pan
10. Fry the paneer vermicelli balls until they are golden brown, turning occasionally. This would take about 4-5 minutes. Take them out over a paper towel or an absorbent paper.
11. Serve hot with any green chutney or tomato ketchup.

Recipe Notes

Notes: I have not added green chilly as I am going to make for kids but if you want can add green chilly according to your taste

Nutrition Facts

How To Make Paneer Vermicelli Balls Recipe

Amount Per Serving

Calories 169 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 6g 30%

Cholesterol 27mg 9%

Sodium 68mg 3%

Potassium 23mg 1%

Total Carbohydrates 9g 3%

Dietary Fiber 1g 4%

Protein 7g 14%

Vitamin A 3%

Calcium 21.5%

Iron 3.3%

* Percent Daily Values are based on a 2000 calorie diet.

How to make Paneer Vermicelli Balls:

• Grate the boiled potatoes or you can finely mashed it also.

• Put grated potatoes in a bowl and add grated Paneer or homemade chena, Salt to taste, Black pepper powder, Garam masala powder, Chaat masala powder, Red chilly powder, Chopped ginger, Coriander leaves and bread crumbs. Mix all the ingredients until well combined.

• If the mixture is sticky add more bread crumbs accordingly.
• Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.

• Put all purpose flour/maida in a bowl and make thin paste with water. Add red chilly powder and black pepper. Mix it well till no lumps.

• Break vermicelli into small pieces. I have taken roasted vermicelli but if you do not have roasted one then roast the vermicelli and use it for coating.

• Dip each ball one by one with flour paste and then coat with dry roasted vermicelli all around the Paneer balls completely. Prepare rest of the Paneer vermicelli balls in the same way.

• Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly.
• Heat oil in deep pan on medium high heat, once the oil becomes hot drop the paneer vermicelli balls slowly into it, taking care not to overlap them. Fry balls in batches, do not overcrowd the pan.

• Fry the paneer vermicelli balls until they are golden brown, turning occasionally. This would take about 4-5 minutes. Take them out over a paper towel or an absorbent paper.

• Serve hot with any green chutney or tomato ketchup.

Note:

• I have not added green chilly as I am going to make for kids but if you want can add green chilly according to your taste