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Cheesy Paneer Bombs are a fun snack that combines the richness of paneer with the gooeyness of cheese, all wrapped in a crispy bread-crumb coating. They are called “bombs” because when you bite into them, the molten cheese inside oozes out with the paneer mixture, creating a burst of flavor.
The filling usually includes crumbled paneer, mozzarella cheese, and spices like chili flakes, oregano, and a little green chili or black pepper. This stuffing is shaped into small balls, coated with a flour slurry and bread crumbs, and then fried until golden.
They can be deep-fried for maximum crispiness, air-fried for a healthier option, or even baked. These bombs taste best hot, served with ketchup, chili sauce, or creamy garlic mayo. They make an excellent party starter, evening snack, or even a kids’ lunchbox special.
Prepare the Filling:
In a bowl, mix crumbled paneer, mozzarella cheese, green chili, coriander, chili flakes, oregano, black pepper, and salt.
Combine well and shape into 12 small balls.
Coat the Bombs:
In a separate bowl, mix flour, cornflour, and water to form a smooth slurry.
Dip each paneer ball into the slurry, then roll in bread crumbs.
For extra crunch, repeat the coating process (double coat).
Fry / Cook:
Deep Frying: Heat oil on medium flame. Fry the paneer bombs in small batches until golden brown and crispy.
Air Fryer: Preheat to 180°C. Spray bombs with oil and air fry for 12–14 minutes until crisp.
Baking: Preheat oven to 200°C. Brush bombs with oil and bake for 15–18 minutes.
Serve:
Serve hot with tomato ketchup, chili mayo, or garlic dip.
Double-coating ensures maximum crunch and prevents cheese from leaking out.
Keep oil at medium heat – too hot and the outside burns before the cheese melts.
You can add finely chopped veggies (capsicum, corn, or carrots) to the filling.
For a spicier version, add peri-peri masala to the bread crumbs.
Serve immediately – the bombs lose crispiness if left too long.
Yes, you can shape and coat the bombs, then refrigerate for up to 24 hours before frying/baking.
Yes, freeze after coating. Fry/bake directly without thawing when needed.
Mozzarella is best for a stretchy cheesy effect, but you can mix processed cheese for creaminess.
Yes, crushed cornflakes or semolina (rava) can be used for coating.
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