Aloo Matar Paneer Banda - Potato Pea Paneer Balls

A delicious snack that is a great addition to any festive food!

How to prepare Aloo Matar Paneer Banda

If you want to make the paneer yourself, start by preparing it according to this recipe. After pouring out the water, place the paneer into a bowl at the side.

In the meantime you can wash the potatoes and place them with sufficient water into a pot for boiling. Do the same with the green peas in a separate pot.

The green peas will be the first to be soft, after about 15 minutes. Pour out the water and put them aside to cool down a bit. Once they have, mash them to make a paste.

When the potatoes are soft, which should take approximately half an hour, pour out the water and run some cold water over them. This will make it easier to peel them afterwards. After peeling, mash them, too, to a paste. Add the turmeric and mix it well into the paste. Add the chickpea flour and mix it all together again.

Now you take the paneer and mash it with your hand to a dry paste which you then roll into small balls. Now you take the paste of green peas and make a coat of it around the paneer balls. Finally, you take the potato paste and make the outer coat of potato and chickpea flour.

Heat up the oil in a wok and when it is hot, gently place the balls into the oil. Turn down the heat and deep-fry the balls until the outer surface has turned golden.

Take them out on a kitchen towel to roll off excessive fat and then serve while they are still warm. Enjoy!