Paneer patties are an ideal evening snack for children. Paneer is mixed with Indian spices to prepare the stuffing. It is a highly nutritious dish loaded with proteins and carbohydrates. The soft potato and paneer mixture tastes delightful with each bite.

Prep time: 25 min
Cook time: 15 min
Serves: 5


  • ½ kg boiled potatoes
  • 1 tbsp red chilli powder
  • ½ tbsp aniseed (saunf)
  • ½ tbsp cumin seeds
  • 1 large onion chopped
  • 1 piece of grated ginger
  • 300 g cottage cheese (paneer) grated
  • 1 tbsp coriander powder
  • 1 tbsp cumin seeds powder
  • ½ tbsp garam masala
  • 2 chopped green chillies
  • 1 tbsp fresh coriander, chopped
  • 3 tbsp gram flour (besan)
  • 2 eggs whipped
  • 1 cup bread crumbs
  • 1 ½ tbsp salt
  • Oil for frying


Peel potatoes. Mix half the red chilli powder and half the salt. Mash and make a paste.

Heat one tbsp oil and sauté cumin seeds. Add onion and ginger and fry till the ingredients soften. Add grated paneer, cumin powder, coriander powder, garam masala, green chillies, aniseed, fresh coriander, remaining salt and red chilli powder. Mix well and remove from the stove.

Make eight portions of the potato paste and shape them into balls. Make equal portions of the paneer stuffing. Slightly flatten the potato balls and place the stuffing in each of the balls. Cover them and roll them again into balls so that the stuffing is secured.

Heat oil in a kadai and them reduce the heat. First roll the potato balls in dry besan, then in whipped eggs, wrap in bread crumbs and fry them in hot oil. When patties become brownish and crisp, remove.

Prepare the remaining patties the same way. Serve hot.

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