Paneer Chane Ke Chops

Paneer stuffed in Kabuli chana mixture, shaped into chops, and shallow-fried is a yummy snack to satiate every palate and is a healthy snack option. It tastes crispy and best when served fresh and hot. Enjoy this snack with a cup of masala tea to feel full and refreshed. 

Preparation Time: 20-30 minutes
Cooking Time: 10-15 minutes


  • PARAM Paneer 100 grams

  • Chickpeas (Kabuli Chana), soaked 350 grams

  • Salt to taste

  • Tea leaves 1 teaspoon

  • Coriander seeds 2 teaspoons

  • Fennel seeds (Saunf) 1 1/2 teaspoons

  • Dried red chilies 2-3

  • Onion 1 medium

  • Ginger, roughly chopped 1-inch piece

  • Oil for shallow frying


  • Boil the Kabuli chana with salt and tea leaves tied in a potli till completely soft.

  • Drain and reserve the cooking stock.

  • Heat a non-stick pan, add coriander seeds, fennel seeds, and red chilies, roast till fragrant.

  • Roughly chop an onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool.

  • Mash PARAM PANEER in a bowl, add a little salt and shape into small balls.

  • Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock.

  • Add the Kabuli chana and grind, without adding any more water, till the chanas are well mashed.

  • Transfer into a bowl. Heat a little oil on a non-stick Tawa.

  • Grease your palms, take a portion of the chana mixture and spread it. 

  • Place a paneer ball in the center and enclose it completely. Flatten slightly and place on the Tawa.

  • Similarly, make other chops and place them on the Tawa. Turn once and cook till both sides are cooked evenly.

  • Take care not to turn them on more than once. This way they will remain soft and will melt in the mouth. Serve hot.