Paneer Corn Bombs



Paneer Corn Bombs are crispy on the outside, soft and cheesy on the inside, making them a perfect tea-time snack or party appetizer. Made in an appe pan with very little oil, they offer a healthier alternative to deep-fried cheese balls while delivering delicious flavor and a gooey mozzarella center.

Recipe Highlights

  • Crispy outside with a soft, cheesy center
  • Made with protein-rich paneer and sweet corn
  • Uses very little oil in an appe pan
  • Quick and easy to prepare
  • Perfect for evening snacks, parties, and kids' lunch boxes
  • Customizable with your favorite herbs and spices
  • Vegetarian and family-friendly recipe

Ingredients

  • 200 g paneer, grated
  • 1 cup boiled sweet corn
  • 1 small onion, finely chopped
  • 2 tbsp chopped coriander
  • 1 tsp oregano
  • ½ tsp black pepper
  • 1 tsp paprika or red chilli powder
  • ¾ tsp salt (or to taste)
  • 2 tbsp cornflour or rice flour
  • 8–10 small mozzarella cheese cubes
  • 1–2 tbsp oil (for greasing the appe pan)

Method

  1. In a bowl, combine the grated paneer, boiled sweet corn, chopped onion, coriander, oregano, black pepper, paprika, salt, and cornflour (or rice flour). Mix well until the mixture comes together.
  2. Take a small portion of the mixture, flatten it slightly, place a mozzarella cube in the center, and seal it into a smooth ball.
  3. Lightly grease each cavity of the appe pan with a few drops of oil and heat the pan over low to medium heat.
  4. Place one paneer corn bomb into each cavity. Cover with a lid and cook for 3–4 minutes.
  5. Turn the bombs gently using a skewer or spoon. Add a few more drops of oil if needed.
  6. Cook for another 3–4 minutes, turning occasionally until all sides are golden brown and the mozzarella inside has melted.

Serving Suggestions

Serve Paneer Corn Bombs hot with mint chutney, garlic mayonnaise, Schezwan sauce, tomato ketchup, or a creamy cheese dip. Pair them with hot tea, coffee, or fresh lemonade for a delicious snack.

Tips for Best Results

  • Grate the paneer finely for a smooth and soft texture.
  • Drain excess moisture from the boiled corn before mixing.
  • If the mixture feels soft, refrigerate it for 15–20 minutes before shaping.
  • Seal the mozzarella cube completely to prevent cheese from leaking out.
  • Cook on low to medium heat for even browning and perfectly melted cheese inside.
  • Grease the appe pan lightly before each batch to prevent sticking.
  • Turn the bombs gently to achieve an even golden crust on all sides.
  • Serve immediately while the cheese is hot and stretchy.

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