Paneer Ke Dahiballe

Recipe by
Total Time:
1 day
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • For Bhalle:
  • 1/2 cup - urad dal
  • 1/2 cup - chawla (black-eyed beans) dal
  • 1 tbsp - green moong dal
  • 1 tbsp - salt
  • Oil for deep frying
  • For Stuffing:
  • 1 cup - paneer, mashed
  • 1 - potato, mashed, cooled
  • 2 - green chillies
  • 1 tbsp - coriander, chopped
  • Salt to taste
  • Other Ingredients:
  • 1/2 litre - fresh curds
  • 1 cup - cold milk
  • Salt to taste
  • For Sprinkling:
  • Red chilli powder
  • Cumin powder
  • 2 tbsp - green chutney
  • 3 tbsp - tamarind chutney
  • 1 tbsp - coriander leaves, finely chopped

How to Make Paneer Ke Dahiballe

  • Mix all ingredients for stuffing and form marble shaped balls. Refrigerate till required.
  • Wash and soak dals together for 4-5 hours or overnight.
  • Grind to a smooth thick paste preferably in stone grinder (grind green moong dal along with green skin).
  • Batter should be thick enough to put lumps in oil.
  • Take stuffing balls and coat thickly with batter.
  • Let them into hot oil, a few at a time.
  • Fry on medium heat till very light brown.
  • Drain and keep bhalle aside. Repeat for rest of the batter.
  • Take plenty of water in a large vessel.
  • Add half the salt and dump in fried bhalle.
  • Keep them soaking for 10 minutes.
  • Drain out water. Add fresh water, drain and repeat two more times.
  • Now add remaining salt to more water, add bhalle and keep aside for 30 minutes.
  • Lightly press out each dumpling till water is squeezed out well.
  • Place them in a bowl lined with a moist muslin cloth.
  • Refrigerate covered for further use.
  • Beat curds and milk together till smooth. Chill.
  • Place 2-3 bhalle in individual bowls.
  • Top with curds until they are covered.
  • Drizzle some green and tamarind chutneys over curds.
  • Sprinkle red chilli powder, cumin powder and salt.
  • Garnish with coriander.
  • Serve right away.