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Afghani Paneer Paniyaram
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!
Prep Time 30 minutes
Cook Time 15 minutes
Servings 6
Calories 240 kcal
Ingredients
Afghani Marinade:
- 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)
Paneer Filling:
- 1 cup paneer , cut into small cubes
- 1/2 cup mixed color bell peppers , finely chopped
Paniyaram Batter:
- 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
Tempering:
- oil , as needed
- 7-8 mustard seeds , per cavity
- curry leaves , finely chopped
Instructions
Prepare the Marinated Paneer Mixture:
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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.
Prepare the Batter:
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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.
Make the Paniyarams:
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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
Recipe Notes
- 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.
Nutrition Facts
Afghani Paneer Paniyaram
Amount Per Serving
Calories 240
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 223mg10%
Potassium 297mg8%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 3g3%
Protein 12g24%
Vitamin A 243IU5%
Vitamin C 16mg19%
Calcium 250mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.