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Tandoori Paneer Rice Balls

Tandoori Paneer Rice Balls

Tandoori Paneer Rice Balls ✨ Crispy on the outside, soft and cheesy inside, finished with a smoky elaichi dhungar and served with a festive cranberry chutney, it’s perfect for holiday gatherings and parties!

Course Appetizer
Cuisine Fusion, Indian, Italian
Keyword rice
Custom Category Appetizers, Rice
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6
Calories 184 kcal
Author Nidhi Bothra

Ingredients

Rice:

  • 1/2 cup rice , washed
  • 1 1/2 cups water
  • 1 tbsp ghee
  • whole spices , 1 green cardamom, 1 clove, 1 small bay leaf, a very small piece of javitri and cinnamon stick
  • salt , to taste

Paneer Marinade:

For Dhungar (Smoking)

  • 1 small piece of hot coal
  • 1 tsp ghee
  • 1/2 tsp crushed cardamoms , or 1/4 tsp cardamom powder

Filling Mixture:

  • 2 tsp ghee
  • 1 ½ tbsp onions , finely chopped
  • 1 ½ tbsp mixed color bell peppers , chopped
  • 2 tsp lemon juice , adjust to taste
  • 2 tbsp cilantro , finely chopped

Rice Balls:

  • melty cheese , as needed (for filling)
  • slurry , ¼ cup all-purpose flour mixed with ¼ cup water
  • breadcrumbs
  • oil , for frying

Garnish

  • cilantro mint yogurt dip
  • pickled onions
  • green or red chilies
  • chaat masala
  • microgreens
  • edible gold dust , optional

Cranberry Chutney:

  • 1 cup cranberries
  • 1/4 cup sugar adjust to taste
  • 1 tbsp orange or lemon zest
  • spices ½ tsp salt, ½ tsp chaat masala, ¼ tsp garam masala, ½ tsp ginger powder

Instructions

Cook the Rice:

  1. Heat ghee in a pan and add the whole spices. Sauté briefly till aromatic. Add the washed rice, salt, and water. Cover and cook till the rice is soft and nicely done. Keep aside to cool.

Prepare the Tandoori Marinade:

  1. In a bowl, add yogurt followed by all the spices. Add roasted besan or sattu flour. Pour hot mustard oil over the mixture and mix well to form the marinade.
  2. Add the grated paneer or chhena along with the chopped onions and bell peppers. Mix gently, cover, and let it rest while you prepare the cranberry chutney.

Make the Cranberry Chutney:

  1. In a pan, add cranberries, sugar, citrus zest, and spices. Cook on medium flame till the cranberries soften and the chutney turns glossy. Switch off the heat and keep aside.

Cook the Paneer–Rice Mixture:

  1. Heat 2 tsp ghee in a pan and add the marinated paneer mixture. Sauté on medium flame for 5–6 minutes till everything comes together.
  2. Switch off the heat. Add the remaining onions and bell peppers, a squeeze of lemon juice, the soft cooked rice, and chopped cilantro. Mix gently till evenly combined.

Give the Elaichi Dhungar:

  1. Place a hot coal in a small heatproof bowl and keep it in the center of the pan. Pour ghee and add crushed cardamom or cardamom powder over the coal. Cover immediately and let the mixture absorb the smoky aroma. Remove the coal.

Shape the Balls:

  1. Once the mixture cools completely, divide it into equal portions. Fill each portion with melty cheese and shape into round balls.

Slurry, Coat & Fry:

  1. Mix all-purpose flour and water to make a smooth slurry. Dip each ball into the slurry, roll in breadcrumbs, and deep-fry in hot oil till golden and crispy. Drain on absorbent paper.

Serve:

  1. Serve as individual portions or on small platters. Swirl cranberry chutney on the base, place the paneer rice balls, and finish with cilantro mint yogurt dip, pickled onions, green chilies, chaat masala, microgreens, and edible gold dust if using.

Recipe Video

Nutrition Facts
Tandoori Paneer Rice Balls
Amount Per Serving
Calories 184 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 13mg4%
Sodium 408mg18%
Potassium 81mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 183IU4%
Vitamin C 5mg6%
Calcium 31mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.