Assemble all the ingredients.
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.