Paneer Balls with Barbeque Sauce
by Tarla Dalal
Added to 181 cookbooks
This recipe has been viewed 63920 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.
For the paneer balls- 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 all the sides.
- Drain on absorbent paper and keep aside.
For the barbeque sauce- 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.
How to serve- Serve the paneer balls with warm barbeque sauce.
- Note : The barbeque sauce also goes very well with tinned mushrooms.
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Accompaniments
Nutrient values per ball
| Energy | 79 cal |
| Protein | 2.3 g |
| Carbohydrates | 6.9 g |
| Fiber | 0.2 g |
| Fat | 4.8 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 54.3 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 85.7 mg |
| Potassium | 22.9 mg |
| Zinc | 0 mg |
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