Achari Potato & Paneer Snacks

image_pdfDownload recipeimage_printPrint recipe

These delicious spicy snack balls have a lovely kick to them and are crunchy on the outside with a sour flavour from the pickle.

1 large potato, peeled and boiled for 5 minutes, left to sit in boiling water for 5 minutes
225g paneer
Small bunch fresh coriander, chopped
½ tsp salt
½ tsp chilli powder
1 heaped tbsp mango/lime/lemon pickle
1-2 tbsp cornflour
Sunflower oil

Grate the boiled potatoes.
Break the paneer into the grated potatoes. You can substitute grated cauliflower for this if preferred.
Add the coriander, salt, chilli powder and pickle to the paneer and potato mix.
Add the cornflour and mix through by hand to bind together.
Shape the mix into lemon-sized pieces.
Heat the oil in a pan then turn the heat to lower.
Add the pieces to the pan, turn up the heat and fry until browned.
If they burst, then add more cornflour to the mix before cooking.
Serve with ketchup, mayo or my coriander chutney, or add to pitta bread with hummus for a light meal.
These can be baked in the oven but won’t be as crispy. You can also add some grated cheddar for additional flavour, or boil and drain some frozen peas to mix in.