Ingredients
Units
Scale
- 1/2 cup Paneer / Indian Cottage Cheese
- 1/4 cup Cabbage, finely shredded
- 1/4 cup Carrot, finely shredded
- 1 tsp Cumin Powder / Jeera
- 1 tsp Paprika
- 1 tbsp. Ginger Garlic (either paste or fresh)
- 2 tbsp Cilantro
- Salt to taste
- 2 tbsp Rice flour
- 1 tbsp Sweet Chilly Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Scallions
- 2 tbsp oil
Instructions
- Wash and thoroughly rinse vegetables.
- Finely shred or chop the cabbage and carrots.
- Crumble fresh paneer and keep aside.
- Heat 1 tbsp oil in a wok and cook the cabbage and carrots along with the ginger garlic paste, cumin and paprika.
- Once tender allow it to cool. Mix the crumbled paneer along with the cooked veggies and cilantro. Make bite size balls out of the mixture. Roll each ball into rice flour to make sure the ball doesn't break.
- Add the remaining oil into each cavity of the Appe /Aebleskiver pan.
- Once the pan is hot add balls into each cavity and cook on slow to medium heat for about 5 minutes. Make sure once the lower sice is cooked you consistently keep rotating the ball. Don't allow it to stick to the cavities. Once the ball is golden brown, it is ready to be served.
- Garnish it with Soy sauce, sweet chilly and scallions.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours
- Cuisine: Indian