Paneer Cheese Bombs by @chieffoodieofficer

≈ 35 min

4 servings

🌾

130 g

Wheat flour

🥛

60 ml

Curd

🧂

5.8 g

Salt

🧁

1 packet

ENO

💧

120 ml

Water

🧀

60 g

Paneer

🫑

60 ml

Capsicum

🌿

8 g

Coriander

🧅

30 g

Onions

🧀

60 g

Cheese

⚫

2 g

Pepper

🌿

1 g

Mixed herbs

🧈

Butter

🫙

Kalongi

  1. Preheat

    Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.

  2. Chop
    • green capsicum
    • fresh coriander
    • onion

    Finely chop the green capsicum, fresh coriander, and onion.

  3. Combine
    • whole wheat flour
    • plain curd
    • salt

    Combine 125 g whole wheat flour, 60 ml plain curd, and salt in a mixing bowl.

  4. Add
    • water

    Add approximately 120 ml water gradually and knead into a soft, smooth dough.

  5. Mix
    • paneer
    • mozzarella cheese
    • green capsicum

    Mix 60 g paneer, 60 g mozzarella cheese, chopped green capsicum, chopped coriander, and chopped onion in a second bowl.

  6. Season
    • black pepper
    • mixed dried herbs

    Season the filling with black pepper, mixed dried herbs, and salt; mix well.

  7. Mix
    • fruit salt

    Mix the fruit salt into the prepared dough immediately before shaping.

  8. Divide
    • whole wheat flour

    Divide the dough into 8 equal portions and roll each portion into a small round disc.

  9. Place
    • paneer
    • mozzarella cheese
    • green capsicum

    Place about 1 tablespoon filling in the center of each disc and bring the edges together to seal a ball.

  10. Arrange
    • melted butter

    Arrange the sealed balls seam-side down on the lined baking tray and brush them with melted butter.

  11. Sprinkle
    • nigella seeds
    • fresh coriander

    Sprinkle nigella seeds and remaining fresh coriander over the buttered balls.

  12. Bake
    • Paneer

    Bake for 12 to 15 minutes until the Paneer Cheese Bombs are golden and the cheese is melted.

Paneer Cheese Bombs by @chieffoodieofficer

≈ 35 min

4 servings

🌾

130 g

Wheat flour

🥛

60 ml

Curd

🧂

5.8 g

Salt

🧁

1 packet

ENO

💧

120 ml

Water

🧀

60 g

Paneer

🫑

60 ml

Capsicum

🌿

8 g

Coriander

🧅

30 g

Onions

🧀

60 g

Cheese

⚫

2 g

Pepper

🌿

1 g

Mixed herbs

🧈

Butter

🫙

Kalongi

Preparation Steps

  1. Step 1/12

    Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.

    🍳baking tray
    📜parchment paper

  2. Step 2/12

    Finely chop the green capsicum, fresh coriander, and onion.

    🫑green capsicum
    🌿fresh coriander
    🧅onion
    🔪knife
    🪵cutting board

  3. Step 3/12

    Combine 125 g whole wheat flour, 60 ml plain curd, and salt in a mixing bowl.

    🌾whole wheat flour
    plain curd
    🧂salt
    🥣mixing bowl
    🥄measuring cups

  4. Step 4/12

    Add approximately 120 ml water gradually and knead into a soft, smooth dough.

    💧water
    🥣mixing bowl
    🥄measuring cups

  5. Step 5/12

    Mix 60 g paneer, 60 g mozzarella cheese, chopped green capsicum, chopped coriander, and chopped onion in a second bowl.

    🧀paneer
    🧀mozzarella cheese
    🫑green capsicum
    🌿fresh coriander
    🧅onion
    🥣mixing bowl

  6. Step 6/12

    Season the filling with black pepper, mixed dried herbs, and salt; mix well.

    ⚫black pepper
    🌿mixed dried herbs
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/12

    Mix the fruit salt into the prepared dough immediately before shaping.

    🍎fruit salt
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/12

    Divide the dough into 8 equal portions and roll each portion into a small round disc.

    🌾whole wheat flour
    🥖rolling pin

  9. Step 9/12

    Place about 1 tablespoon filling in the center of each disc and bring the edges together to seal a ball.

    🧀paneer
    🧀mozzarella cheese
    🫑green capsicum
    🌿fresh coriander
    🧅onion

  10. Step 10/12

    Arrange the sealed balls seam-side down on the lined baking tray and brush them with melted butter.

    🧈melted butter
    🍳baking tray
    🖌️pastry brush

  11. Step 11/12

    Sprinkle nigella seeds and remaining fresh coriander over the buttered balls.

    🌱nigella seeds
    🌿fresh coriander
    🍳baking tray

  12. Step 12/12

    Bake for 12 to 15 minutes until the Paneer Cheese Bombs are golden and the cheese is melted.

    🍳baking tray

Composition

Ingredients

Types

Seasoning, Liquid, Dairy, Vegetables

Ingredients

Wheat flour, Curd, Salt, ENO, Water, Paneer, Capsicum, Coriander, Onions, Cheese, Pepper, Mixed herbs, Butter, Kalongi

Notes

Wheat flour (for the dough), Curd (for the dough), Salt (as per taste, for the dough, for the filling), ENO (fruit salt, for the dough), Water (approx, for the dough), Paneer (for the filling), Capsicum (for the filling), Coriander (for the filling, for the butter mixture, amount not given), Onions (for the filling), Cheese (for the filling), Pepper (for the filling), Mixed herbs (for the filling), Butter (for the butter mixture, amount not given, melted), Kalongi (nigella seeds, for the butter mixture, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Ovo-vegetarian

Calories

235 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 24g, Fat: 11g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 210mg, Iron: 1.4mg, Sodium: 290mg, Potassium: 125mg

Vitamins

Vitamin A: 135mcg RAE, Vitamin C: 7mg, Vitamin B12: 0.35mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, knife, cutting board, rolling pin, spatula, pastry brush, baking tray, parchment paper

Appliances

Oven

Type

Type

Type Of Dish

Snack, Appetizer

Occasions

Party, Tea time, Weekend snack, Potluck

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Soft, Cheesy, Crisp, Melty

Flavors

Savory, Buttery, Herby, Peppery, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the filling contains dairy), fridge : 3 days (Store in an airtight container,Reheat in an oven until hot throughout), freezer : 1 month (Freeze in an airtight freezer-safe container,Bake or reheat directly from frozen until hot throughout)