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We are starting the second week of BM#54. I will be sharing ideas for Bite-Size appetizers. The idea for this theme is to showcase those starters that let the guests leave one arm free to shake a hand, hold a drink, or grab another. I borrowed this line from elsewhere, as I felt it was so catchy to represent what I wanted this theme to be.

Appetizers or starters are those dishes that are easy to handle, bite-sized, and more filling than the main course in most parties. Growing up, parents have hosted many parties and it used to be my responsibility to arrange and take care of the guests. Apart from hosting, we also used to have regular parties in our club.

The parties are known for their small eats. Vegetarians always had paneer, baby corn as standard, while the nonvegetarians had so many starters to enjoy. The waiter would walk around serving and in most cases, nothing gets carried past two tables. Everybody used to just hog on the starters and desserts that the main course was almost always ignored.

So when I thought of this theme, I wanted something that was easy to serve and not so messy as well. These spinach Paneer Balls are not very oily and you could bake these as well if you wanted to avoid deep frying. Kids were taken in so much by the cute shell sticks that were gifted during our BM Meet. I ended up using it after such a long time, nearly 2 years later.

You can take this idea and be as creative as you can and can include so many different ingredients in these basic fried balls. I was planning to stuff mozzarella cheese cubes inside but dropped it later in the end.

Even otherwise, paneer takes care and you will simply love it!



Spinach Paneer Balls

Ingredients Needed:

Paneer crumbled – 3/4 cup
Spinach, blanched – 1/2 cup
Mashed Potato – 1/2 cup
Salt to taste
Green Chilies – 1 tsp
Red chili flakes – 1/2 tsp
Garam Masala – 1/2 tsp
Roasted Cumin Powder – 1/2 tsp

For the outer layer

All purpose flour – 2 tbsp
Corn flour – 1 tbsp
Salt a pinch

Bread Crumbs for coating as required ( made from 4 bread slices)

Oil for deep frying.

How to make the Spinach Paneer Balls

Wash and blanch the spinach leaves. Remove and slice into thin strips.

MW potato for 5 mins, mash well.

Crumble paneer well. Transfer all the ingredients to a bowl, combine everything well together. Add the salt, spice powders and mix well.

Make small balls and roll it in the maida-cornflour mix.

In another bowl, have the bread crumbs ready and roll the balls in, and let it cover well. The best way to make it well is to have bread crumbs in a small bowl, drop the coated balls, and roll it around. This way, the balls get coated well and your hands won’t be messy as well.

Press it all over and continue this with the rest of the balls.

Freeze for 30 mins before frying.

Notes

You can add just about anything in these balls. I wanted to stuff it with cheese pieces but decided against it.

Making this ahead and freezing it saves a lot of time and effort.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Print Pin

Spinach Paneer Balls ~ Bite Size Appetizers

Course Appetizers & Starters

Dish Type Deep Fried Dishes, Paneer Dishes

Author Srivalli

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