Paneer is such a staple in my kitchen, but every once in a while, I like to experiment with it and create something a little different. This time, I wanted to bring together the richness of Afghani-style paneer with a fun, bite-sized format — and that’s how these Afghani Paneer Paniyarams came together. ✨❤️
The filling is creamy, mild, packed with flavor, and made with yogurt, cream, cashew paste, and warm spices. Instead of grilling the paneer like a classic tikka, I tucked it inside a spiced moong dal batter and cooked it slowly in a paniyaram pan until golden on the outside and soft inside.
WATCH HOW TO MAKE AFGHANI PANEER PANIYARAM:
What I love most about this recipe is the contrast of textures — crisp edges, a soft outer layer, and that rich, creamy paneer center. It’s simple, unique, and perfect for entertaining or when you want to serve paneer in a completely new way.
If you like this, please try my other recipes:
- Mango Coconut Paneer Tikka
- Japanese Crispy Rice Balls
- Banana Sabudana Appe
- Tandoor Paneer Rice Balls
Afghani Paneer Paniyaram ✨ Creamy Afghani-style paneer tucked inside soft paniyarams and cooked until golden — crisp outside, soft inside, and full of flavor in every bite. A simple yet unique fusion appetizer perfect for any occasion!
- 1/2 cup thick yogurt , preferably strained, use Gopi Cooking Yogurt
- 1 tbsp cream
- 2 tsp cashew paste
- 2 tsp ginger garlic green chili paste
- 1 tbsp mustard oil
- 1 tsp garam masala
- 1/2 tsp roasted cumin powder
- 1/4 tsp cardamom powder
- 1 tsp dried mint
- 1/2 tsp black pepper
- 1 tsp kasoori methi , crushed
- 1 tsp mango powder (amchur)
- 1/2 tsp black salt
- salt , to taste
- 1 tsp sattu flour (roasted chickpea flour)
- 1 cup paneer , cut into small cubes
- 1/2 cup mixed color bell peppers , finely chopped
- 1 cup yellow moong dal (petite split yellow lentils)
- 1 tb rice
- 3 sp dried red chilies
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds (saunf)
- 7-8 black peppercorns
- 1 small ginger
- salt , to taste
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida powder (hing)
- 1 tsp fruit salt (eno) added just before cooking
- 1/2 lemon , juice
- oil , as needed
- 7-8 mustard seeds , per cavity
- curry leaves , finely chopped
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In a bowl, mix together all the marinade ingredients until smooth and creamy.
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Add paneer cubes and bell peppers to the marinade.
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Gently mix and set aside for 20–30 minutes.
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Soak moong dal and rice together for 3–4 hours.
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Drain and grind with dried red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, and ginger into a smooth batter.
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Transfer to a bowl and add salt, turmeric, and hing. Mix well.
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Just before cooking, add eno and lemon juice. Mix lightly.
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Heat a paniyaram pan and add oil in each cavity. Then add mustard seeds and curry leaves and let them splutter.
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Add a spoon of marinated paneer mixture into each cavity, and then top with batter to cover.
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Cook on low to medium heat, covered, until golden at the base.
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Turn gently, add a little oil if needed, and cook from all sides until crisp.
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Your Afghani Paneer Paniyarams are ready! Serve them hot with green chutney or ketchup!
Recipe Video
- Keep heat low to mdeium for even cooking.
- Don’t overmix after adding eno.
- You can use dosa batter as a shortcut.
- Best served fresh for perfect texture.
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DID YOU MAKE THIS RECIPE?
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