Paneer Balls with Barbeque Sauce
by Tarla Dalal
Added to 180 cookbooks
This recipe has been viewed 42014 times
A barbeque is a perfect occasion to let your hair down and mingle with guests in the comfortable and natural ambience of a garden or outdoor picnic spot. With a little bit of creativity, it is possible to create numerous barbeque treats for vegetarians too. Here is one such interesting combination of crisp paneer balls with a deliciously soft interior, dunked in pungent barbeque sauce. Your guests are sure to fall in love with the paneer balls in barbeque sauce.
- Mash the paneer and knead very well.
- Soak the bread slices in curds for 3 to 4 minutes.
- Combine all the ingredients in a bowl and mix very well.
- Divide the mixture into 16 equal portions and roll each portion into a round ball.
- Heat a deep kadhai and deep-fry a few balls at a time till they turn brown in colour from both all the sides.
- Drain on absorbent paper and keep aside.
- Put the tomatoes in hot water.
- After 10 minutes, take out the skin and chop.
- Add the brown sugar, soya sauce, vinegar, tomato ketchup and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
- Serve the paneer balls with warm barbeque sauce.
- Note : The barbeque sauce also goes very well with tinned mushrooms.
Nutrient values per ball
|Vitamin A||107.7 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0 mg|
|Vitamin C||3.2 mg|
|Folic Acid||3.3 mcg|
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