Ingredients

• 200 g - Paneer, grated
• 250 g - Potatoes, boiled, peeled and mashed
• 250 g - Maida
• 1 tbsp - Suji rawa
• 5 tsps. - Lemon Juice
• Paste of 4 Green Chillies and a small piece of Ginger
• salt to taste
• Finely chopped Coriander leaves
• Oil to fry

How to Make Tangy Paneer balls

• Mix boiled potatoes, grated paneer, chillies-ginger paste, lemon juice, coriander leaves and salt.
• Make small balls and flatten them slightly.
• Make a thick batter of maida, rava and add salt to taste. Rub in two spoons of hot oil.
• Dip the flattened paneer-potato mix in the batter and deep fry them in oil.
• This should be had hot with tomato ketchup or mint chutney.