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Falahari Paneer Makhane Gulgulle
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3.8 from 5 votes

Falahari Paneer Makhane Gulgulle

Crunchy and crispy Paneer Makhane Gulgulle topped with shredded cucumbers and chutney makes an amazing appetizer. Simply delicious, Gluten-free and vegetarian!
Course Snacks And Appetizers
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 GULGULLE
Calories 65kcal
Author Ruchi

Ingredients

FOR PANEER MAKHANE BALLS

FOR GULGULLE

Instructions

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.

ASSEMBLING GULGULLE

  • Shred cucumber. Remove excess water.
  • Vrat ki chutney - link provided above in ingredient list.
  • Paneer makhane balls.
    Falahari Paneer Makhane Gulgulle - Ruchiskitchen
  • Assemble balls in a serving ball, top with shredded cucumbers, chutney, vrat ka chaat masala and serve immediately.

Nutrition

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