Paneer Phuljhadi

35 minutes
Paneer Phuljhadi Recipe - Ranveer Brar


2 tbsp Oil (तेल)

1 tsp Cumin Seeds (जीरा)

½ tsp Fennel Seeds (सौंफ)

2-3 fresh Green Chillies – chopped (हरी मिर्च)

1 inch Ginger – Chopped (अदरक)

1 medium Onion – Chopped (प्याज़)

⅓ cup Dried Coconut – grated (सूखा नारियल)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

¼ tsp Turmeric Powder (हल्दी पाउडर)

¼ tsp Asafoetida (हींग)

Salt to taste (नमक स्वादानुसार)

2 tbsp Coriander Leaves – chopped (धनिया पत्ता)

1 tbsp Mint Leaves – chopped (पुदीने के पत्ते)

200 gm Paneer – grated (पनीर)

⅓ cup Bread Crumbs (ब्रेड क्रम)

For Coating

Refined Flour (मैदा)

Refined Flour Slurry (मैदे का लिजाम)

Sev (सेव)

For Tempered Ketchup

1 tbsp Oil (तेल)

1 Dry Red Chilli (सूखी लाल मिर्च)

5-6 Curry Leaves (कड़ी पत्ता)

1 cup Tomato Ketchup (टाॅमेटो केचप)

For Serving

Fried Noodles (तले हुए नूडल्स)

a pinch Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)


  • In a kadai heat oil and add cumin seeds, fennel seeds, let them crackle then add ginger, green chillies, onion and saute until translucent.
  • Now add dried coconut and saute for a minute then add degi red chilli powder, turmeric powder, asafoetida and saute until fragrant.
  • Then add salt, coriander leaves, mint leaves and mix everything properly and keep aside to cool down.
  • Once cooled, remove in a bowl and add paneer, bread crumbs and mix it properly until everything comes together. Meanwhile heat oil on medium heat in a kadai
  • Now take small portions of the mixture and make balls and keep aside.
  • Then coat these balls with refined flour, then in refined flour slurry and finally coat them with sev.
  • Deep fry them in medium hot oil until golden brown and crispy.
  • Serve hot on a bed of fried noodles, a pinch of degi red chilli powder and along with tempered ketchup.

For Tempered Ketchup

  • In a small pan heat oil and add curry leaves, dry red chillies then add this to tomato ketchup and mix properly. Keep aside for further use.

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