This is one of the best paneer recipes I have made so far. When duplicating a dish with paneer it is so important that it shouldn’t taste like paneer. Most of the time, I get complaints that the dish tastes of paneer. So if it tastes like that but only looks like the original dish, then it would start boring. So the additional ingredients we add make all the difference to the dish. As I have mentioned earlier, I have been using isabgol recently as it helps with the binding and holding shape. Most of the kuzhipaniyaram recipes I came across used eggs as the binding and rising agent. Even I tried a version but they were too eggy for my taste. This was during our earlier days of paleo when I was not so much used to eggs. So I had to develop a recipe without eggs, but now I do prefer the egg version. I made this for the Protein Rich theme I am doing this week.
So one fine day, I tried a different version. Guess what, the fist day I made it for myself as hubby was supposed to have some other dish for his dinner, but he finished off most of the batch leaving me an incomplete meal. So the next day I made a batch again but this time it was for his dinner. It was so good when served with chutney. And you won’t taste either paneer or cauliflower in the paniyaram. It tastes so much like paruppu paniyaram and I think that is what makes it a great success. Paneer is the protein source for vegetarians on a low carb diet. We tend to eat 200 gm of paneer a day to take care of our protein macros. Eating paneer as a tikka daily is so boring, so try to make new dishes to make your diet interesting. If you are on a low carb diet and looking for paneer recipes, then do follow mine as many readers have done it successfully. Read on for the interesting recipe.
Makes 12 paniyarams
For The Paniyaram:
Paneer – 150 gm
Grated Cauliflower – 1 cup (tightly packed)
Isabgol – 2 tbs
Pink Salt to taste
Chilly Powder to taste
Grated Carrot – 3 tbs (optional)
Coriander Leaves – 2 tbs
Grease and prepare the paniyaram pan and keep it ready.
Mix together all the ingredients and make a soft dough.
Shape them into large balls that can fill the moulds.
The given ingredients makes 12 paniyarams.
Add some ghee in the pan and drop the balls into the paniyaram moulds.
Keep the flame low.
As paneer is also a kind of cheese, it will start by melting.
Be patient and wait for 2-3 minutes until the base browns and firms enough to flip.
Gently use a spoon to rtate the paniyarams until all the sides are golden and firm. It will take nearly 10 – 13 minutes for a batch.
If you hurry, the balls might break.
Once it is uniformly cooked, remove from the pan and cook the next batch.
For me any dish with isabgol tastes better once it cools down. So don’t serve this paniyaram immediately.
Allow it to come to room temperature.
Use home made soft malai paneer for this as it suits best.