Skip to main content

Potato coins with cheese dip

Sabudana Paneer Bomb

Sabudana Paneer bomb (साबूदाना पनीर बम) is a crispy, tasty and unique recipe that is prepared with sabudana and potato mixture and filled with spicy crumbled paneer. This is a deep fried snack and appetizer recipe. This is a no onion no garlic recipe and a different variation of sabudana vada.

Sabudana paneer bomb

Sabudana Paneer bombs are crispy from outside and soft from inside. To make this recipe soaked sabudana, boiled potatoes and spices are mashed. This mixture is flavoured with peanuts, green chilli, black pepper powder and cumin. To make filling, crumble paneer and add spices like garam masala, coriander powder, red chilli powder and amchoor powder. Then sabudana mixture is filled with this spicy paneer filling. Make balls and deep fry them. Sabudana khichdi, sabudana vada and sabudana kheer are some of the most popular recipes that is loved by everyone.

Sabudana paneer bomb can be paired with green chutney, coconut chutney or curd. It can be a part of breakfast, brunch and evening snacks. You can prepare this for your guests and impress them. So now let’s start the process of these bombs.

Try other sabudana recipes:
Sabudana Vada
Sabudana Khichdi



Cuisine:  Indian
Course:   Snacks
Prep. Time:   2 hours
Cooking Time:   20 minutes
Serving: 2

Ingredients:

For Sabudana Mixture:

1 cup sabudana
2 medium size potatoes, boiled
2 green chilli, finely chopped
2 tbsp. peanuts, crushed
½ tsp. jeera (cumin)
¼ tsp. red chilli powder
Salt to taste
½ tsp. black pepper powder

For Filling:

100 gm. Paneer
Salt to taste
¼ tsp. garam masala
¼ tsp. amchoor powder
¼ tsp. coriander powder
¼ tsp. red chilli powder
Oil for frying

Instructions:

Place sabudana in a colander. Rinse it under running water until water turns clear. This is important to get rid of all the starch. Take sabudana in a large bowl and soak in 1 cup water for 2 hours.


To check if sabudana is soaked well, pick up a sabudana pearl and press in between your thumb and finger. It should easily pressed and smashed up.


In a mixing bowl take soaked sabudana. Add all the ingredients mashed potato, salt, green chilli, pepper powder, cumin, peanut and red chilli powder.


Knead and mash to mix everything.


Making of Filling-

Crumble paneer in a plate. Add salt, coriander powder, garam masala, amchoor powder and red chilli powder. Mix everything nicely.


Take some mixture flat with your hand and put some paneer filling in the centre and close the edges.


 Give a ball shape. Make balls from the remaining mixture in same manner.


Making of Sabudana Paneer Bomb-

Now heat oil in a kadhai or pan. Once oil become hot, drop the balls in oil. Turn the flame low to medium. Continuously stir and fry them.


Fry bombs till golden brown from every side. Drain them and put on an absorbent paper.
Serve with coconut chutney.

sabudana bomb

Tips:

  • For soaking sabudana, add water at the level of top sabudana pearl (approximately 1 cup water). If water is more it will become soggy or water is less it will be tight from inside.
  • You may add sugar to give some sweetness.
  • Serve them hot as it cools, it starts to become soft and loses their crispiness.
  • You may add lemon juice and coriander leaves.

Comments

Popular posts from this blog

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...

Cheese Stuffed Appe

Cheese Stuffed Appe | Cheesy Appam Cheese stuffed appe is a delicious, tempting and mouthwatering breakfast recipe. It’s a perfect breakfast option for cheese lover. It is easy to make and a unique variation of appe and of course a vegetarian recipe. Everyone likes appe so I thought to give a different variation to appe. The goodness of cheese makes them a perfect delight.  To make appe, a batter is made with rava, curd and eno and tempered with red chilli powder, curry leaves and rai. You will need an appe or paniyaram pan. Pour this batter in pan and cooked until the outer layer become crunchy and properly cooked from inside. You may add any vegetables that you like or available in your kitchen. This soft and spongy appe will give you a burst of flavors. Cheesy twist makes this recipe perfect to serve for guests. You can impress them with this delicious dish. You can serve this for breakfast, weekend parties, get together or as an evening snack. These cheesy appe can be served wi...

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...

Kashifal ki Sabji | Kaddu ki Sabzi | Pumpkin Recipe

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder. You can cook...

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...