This is Navratri time now! I am on fast for eight days and will only have Falahari food (Vrat ka Khanna). There are limitations, as we do not consume regular food. This Makhana Paneer Ball (Foxnut And Cottage Cheese Ball) is a Sattvic snack (no onion no garlic), and a good change in the menu during Navratri, Janmashtami and other fasting days when falahari food is eaten. These balls are a great snack even otherwise as you don’t have to wait for Navratri to enjoy them.
This Paneer Makhana gulgulle is packed with nutrition. A healthy snack good to serve for breakfast or teatime or even as a starter/ appetizer when you are entertaining. These balls are quite light and crispy. They can be either deep-fried, Air fried or cooked in an Appe/ Paniyaram pan. Either way, they taste great. Serve them topped with pickled ginger juliennes and with a dip of your choice. Without any doubt, it will be an instant hit at any get-together.
What is required to make Makhana Paneer ball?
- Makhana /Phool Makhan /Tal Makhana (Fox Nut/ Lotus seed) – is the main ingredient. It is a great source of calcium and fibre. They have anti-inflammatory and antioxidant properties.
- Paneer/ Chenna (cottage cheese) – gives body to the dish. It contains all the nine essential amino acids and is a rich source of protein and calcium.
- Potato – acts as a gluten-free binding agent. It is a good source of vitamin c and potassium.
- Amaranth Flour (ramdana / rajgira atta) – acts as a gluten-free binding agent. Gluten-free and rich in protein, fibre, micronutrients and antioxidants.
- Chilli, ginger, coriander, lemon juice – for flavour and spice up the dish.
- Cashew to add crunch. They are great anti-oxidants, have high protein content and fibre.
Making these Makhana Paneer Ball is very quick and easy. Here is a simple recipe to make these. Enjoy this Gluten-free, nutrition-packed, crispy and crunchy snack. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar fasting recipes like kacche kele ki tikki and samvat ke chawal.
Prep time: 10 minutes
Total time: 30 minutes
Ingredients for Makhana Paneer ball
2 cups makhana (fox nut)
1 cup paneer grated (cottage cheese)
1 potato boiled and mashed
2 green chillis chopped fine
1 teaspoon ginger chopped fine
2 tablespoon coriander chopped fine
1 teaspoon lemon juice
2 tablespoon amaranth flour (ramdana / rajgira atta)
2 tablespoon chopped cashew
1/2 teaspoon black pepper
Rock salt / sendha namak to taste
1 tablespoon yogurt (optional)
Ghee/oil for frying
Directions for Makhana Paneer ball
- Heat a pan, add makhana and dry roast the makhana on low heat till really crisp. Cool and grind to a coarse powder.
- In a large bowl add all the ingredients except ghee/ oil and mix to form a soft dough.
- Grease your hands. Shape this mixture into evenly sized balls.
- Heat ghee/oil in a pan and fry on medium heat till golden.
- Alternatively air fry or grease an appe pan and cook paneer makhana balls until crisp.
- Serve hot with chutney of your choice.
