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.
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 was gifted during our BM Meet. I ended up using it after such a long time, nearly 2 years later.
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 to 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. 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.
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 lot of time and efforts.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM