Paneer Naan Bombs | How to make Paneer Naan Bombs | Ramadan Recipes | Ashiya's Kitchen | #69

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu provides a similar texture while being lower in fat.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: unbleached flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides good fats.

Mix all-purpose flour, baking powder, and salt in a bowl.

Add yogurt and water gradually to form a soft dough.

Knead the dough for about 5-7 minutes until smooth.

Cover the dough with a damp cloth and let it rest for 30 minutes.

In a pan, heat oil and sauté cumin seeds until fragrant.

Add chopped onions and green chilies; cook until translucent.

Crumble paneer into the mixture and add garam masala, black pepper, and coriander leaves.

Cook for 3-4 minutes until well combined; let the filling cool.

Divide the dough into small balls and flatten each ball.

Place a spoonful of paneer filling in the center and fold the dough over to seal.

Roll the stuffed dough gently to form a bomb shape.

Preheat the oven to 400°F (200°C) or heat oil in a deep pan for frying.

Bake for 15-20 minutes until golden brown or deep-fry until crispy.

Brush with melted butter and sprinkle sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens