Air fryer recipe · Snacks
Molten Paneer Cheese Balls
Crisp golden spheres of mashed paneer hiding a gooey melted-cheese surprise.
- 27 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 380kcal
- 25.5 gprotein
- 16.3 gcarbs
- 23.6 gfat
- 1.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer (grated)250 g
- Boiled potato (mashed)1 medium
- Mozzarella cubes10 small
- Corn flour2 tbsp
- Breadcrumbs3/4 cup
- Black pepper & chilli1 tsp
Method
Make the dough
Mash the grated paneer with boiled potato, corn flour, black pepper, chilli and salt into a smooth, soft dough. The potato binds everything so the balls stay whole and do not crack open in the basket.
Stuff with cheese
Flatten a portion of dough on your palm, set a mozzarella cube in the middle and pinch it closed into a smooth ball. Seal any cracks well, or the melting cheese finds the gap and leaks out while cooking.
Crumb-coat each ball
Roll each ball lightly in corn flour, then coat all over in breadcrumbs for a crisp shell. A double crumb layer gives the best crunch and seals in the soft cheese centre so it stays inside.
Chill briefly
Rest the coated balls in the fridge for 10 minutes so they firm up and hold their round shape. Chilling keeps the cheese from softening too soon, so it melts only once the shell is set.
Air-fry till golden
Mist the balls with oil and air-fry at 190°C for 12 min, turning once, until evenly golden and crisp. Serve them straight away so the cheese centre is still soft and stretchy inside.
