I once tried Paneer Bombs in a restaurant and it was love at first bite.  Here’s a recipe that I created for my favourite deep fried savoury treat. Perfect as an evening snack with hot tea and green chilli chutney.

What you will need:

For the Paneer mix:

400 g paneer

1 onion

1 inch of Ginger

1/2 tin chopped tomato

1 loaf of thinly sliced white bread

1 tablespoon ground cumin

1 tablespoon chilli powder

1 tablespoon tandoori masala

1 teaspoon turmeric

1-2 fresh green chilli

Salt to taste

for the batter:

2 cups gram flour

1 tablespoon corn flour

½ cup coriander

1 chilli

1 egg

1 tablespoon corn flour

1 cup water

1 teaspoon whole cumin

Salt to taste

All the ingredients should be available at your local Indian grocery shop. If you don’t have one of those you need to consider relocating your life. It’s likely you’ll probably find everything in the Tesco world foods aisle as well.

To start with you have to make the batter mix and let it rest for a bit. Finely chop the coriander and chilli and add to a bowl with the gram flour, corn flour and cumin. I like to mix all the dry ingredients together to make sure the cumin and chopped coriander and chilli are evenly distributed.

Beat in your egg and slowly add you water. Desi cooking is usually done by the eye, so I would go for a slightly-runnier-than-cake-mix consistency. Use a whisk to get out all the lumps and bumps and leave to rest.

To begin preparing your paneer mix, you need to blitz the paneer in a blender until you have large crumbs.

Heat a tablespoon of vegetable oil in a pan. Chop up two chillies, the ginger and an onion. If you’re a wimp leave out the chillies. By now your oil should be hot, so add your chopped onion, ginger and chillies, frying off until soft.

Add your spices and a little bit of water to stop it from burning.

Stir in your paneer, making sure to coat all the crumbs in the spice. Pour in half a tin of chopped tomatoes and stir again.

Cut away the crusts of the bread and put a heaped teaspoon of your paneer filling on one half. Fold the bread in half to form a small paneer pillow and seal by pressing down the edges with a small amount of water.

Dip your paneer bombs into the batter until fully covered and deep fry in hot oil until golden brown.

Taadaa! You’ve just made yourself some deliciously deep fried paneer bombs. Best served warm with green chilli chutney.