Crunchy and crispy Falahari Paneer Makhane Gulgulle topped with shredded cucumbers and chutney makes a fantastic appetizer. These savory snacks are simply delicious, gluten-free and vegetarian!
What is this recipe about?
Falahari Paneer Makhane Gulgulle is a close rendition to the classic Indian street food recipe: Ram ladoo!
But, since Navratri is around the corner, I have prepared my rendition of Ram ladoo, where I have swapped lentils with foxnuts, potatoes and paneer (Indian cottage cheese).
Also, daikon radish was omitted to accommodate for people, who are observing fast.
WHAT IS NAVRATRI?
Navratri means ‘nine nights.’ It marks the beginning of the Hindu festive season. It’s an auspicious time of the year where devotees observe fast/vrat for 7-8 days.
They follow a simple diet and eat a gluten-free meal once a day. To help you with a vrat meal plan, I have compiled a list of yummy and delicious 40 Navratri Vrat Recipes/ Upvas Recipes.
Ingredients required to make Falahari Paneer Makhane Gulgulle!
- Puffed lotus seed or foxnut, also known as Phool Makhane in Hindi: is the key ingredient. They are an excellent source of potassium, calcium, and magnesium.
- Potato: required to bind the mixture.
- Paneer: for texture
- Arrowroot flour or Any vrat flour: binding agent
- Aromatic spices : for extra heat and flavor
- Cilantro leaves: adds a nice flavor and color
- And Cucumber to finish off the dish.
How to make Falahari Paneer Makhane Gulgulle?
It’s a pretty simple and straightforward recipe. No fancy equipment required.
1. Start by dry-roasting the raw makhane first. Maintain the heat on a medium-low flame and keep stirring occasionally.
2. The key is to them nicely toasted and light brown. Therefore, keep a watchful eye and stir occasionally.
3. Once done, take it off the flame and allow the makhane to cool comfortably.
4. Transfer the cooled makhane to a food processor. Pulse until the mixture looks fine and powdery.
5. Next, combine the powdered makhane with paneer, potatoes, flour, spices, and cilantro. Mix it well.
6. Grease your hands. Shape this mixture into evenly sized balls.
7. Time to cook: These makhane balls can be cooked in an appe pan or deep- fried until crispy and golden in color.
8. Enjoy them as is with vrat ki chutney or proceed to the next step – make gulgulle.
How to enjoy these Falahari Paneer Makhane Gulgulle?
Traditionally, gulgulle are relished with shredded daikon radish flakes and chutneys.
But, since it’s a vrat recipe, I have topped gulgulle with shredded cucumber and vrat ki chutney. To assemble these gulgulle:
- Shred cucumbers.
- Remove excess water and season with salt.
- Generously sprinkle shredded cucumbers on paneer-makhane balls.
- Top with chutney, vrat ka chaat masala and serve immediately.
Follow my friend Sonal Gupta’s blog for vrat ka chaat masala.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, try these other options!
Falahari Paneer Makhane Gulgulle
FOR PANEER MAKHANE BALLS
- 1.25 cup Phool Makhane (puffed lotus seed or foxnut)
- 1 small Boiled potato, peeled and mashed
- 1 cup Shredded Paneer
- 3 tablespoon Arrowroot flour or Any vrat flour
- – – Salt to taste (Vrat salt – Sendha namak)
- 1 teaspoon Degi Mirch or Red chili Powder
- 1 teaspoon Dried mint leaves, crushed
- 2 small green chilies chopped
- 2 tablespoon Chopped cilantro leaves
- 1 medium Cucumber, peeled and shredded
- 1 cup Vrat ki Green chuteny
MAKING PANEER MAKHANE BALLS
- Assemble all the ingredients.
- Arrowroot powder.
- Chopped cilantro and green chilies.
- Start by dry-roasting the raw makhane first. Maintain the heat on a medium-low flame and keep stirring occasionally. The key is to them nicely toasted and light brown. Therefore, keep a watchful eye and stir occasionally.Once done, take it off the flame and allow the makhane to cool comfortably.
- Transfer the cooled makhane to a food processor.
- Pulse until the mixture looks fine and powdery.
- Next, combine the powdered makhane with paneer, potatoes, flour, spices, and cilantro.
- Add arrowroot powder.
- Add powdered makhane.
- Knead until well blended.
- Add 1-2 tablespoon of warm water to knead a soft dough.
- Grease your hands. Shape this mixture into evenly sized balls.
- Grease a appe pan and cook paneer makhane balls until crispy.
- Or feel free to deep fry them. There is no difference in the end result.
- They tastes equally delicious.
- Shred cucumber. Remove excess water.
- Vrat ki chutney – link provided above in ingredient list.
- Paneer makhane balls.
- Assemble balls in a serving ball, top with shredded cucumbers, chutney, vrat ka chaat masala and serve immediately.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.
Calories: 65kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 7mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg