If you’re looking for a wholesome, comforting snack with a little surprise inside, these Sweet Potato Paneer Stuffed Bites are perfect. Soft, mildly spiced sweet potato–potato patties hide a rich paneer and nut filling, then are lightly coated in a besan slurry and cooked in an appam pan for a golden, crisp exterior—using very little oil. Great for tea time, kids’ snacks, or even as a festive appetizer.
This recipes makes 18 patties.
Ingredients
For the outer patty
• 2 sweet potato boiled and mashed
• 2 potato boiled and mashed
• 1–2 green chilies, finely chopped
• 1 tsp ginger, finely grated
• 2 tbsp fresh coriander, finely chopped
• Salt to taste
• A pinch of turmeric powder (optional)
For the stuffing
• 150g paneer, crumbled
• 1½ tbsp raisins
• 3 tbsp roasted crushed peanuts
• 2 tbsp shredded dry coconut
• Salt to taste
• ½ tsp cumin powder
For the slurry
• 3 tbsp besan (gram flour) or all purpose flower
• Water as needed
• A pinch of salt
For cooking
• Oil as needed (for appam pan)
Method
1. Prepare the outer mixture: In a large bowl, combine mashed sweet potato and potato. Add green chili, ginger, coriander, salt, and turmeric powder. Mix well to form a soft, smooth dough. Divide the mixture in 18 balls and keep aside.
2. Make the stuffing: In another bowl, mix paneer, raisins, roasted crushed peanuts, shredded dry coconut, little salt, and cumin powder. Gently combine so everything is evenly distributed. You can make 18 small balls from this stuffing mixture.
3. Shape the balls: Take a small portion of the sweet potato mixture and flatten it in your palm. Place a spoonful of stuffing in the center. Carefully bring the edges together and shape into a round or oval patty. Repeat for all patties. Once ready, keep this in fridge to rest.
4. Prepare the besan slurry: In a bowl, mix besan, salt, and enough water to make a thin, smooth slurry. This helps in binding the balls while cooking.
5. Dip and cook: Heat an appam pan and lightly grease each cavity with oil. Dip each stuffed patty into the besan slurry, coating it lightly. Place it gently into the appam pan cavities. Cook on low to medium heat, turning occasionally, until the patties are golden and crisp on all sides.
Serving Suggestions
Serve these Stuffed Sweet Potato Patties hot with green chutney, mint yogurt dip, or tomato ketchup. They also pair beautifully with a hot cup of masala chai.
Tips & Variations
• You can add pressed cottage cheese to the stuffing for extra protein.
• You can use all purpose flour for slurry for non gluten free version.
• You can use only potato or sweet potato instead of half and half.
• If you don’t have an appam pan, shallow-fry them in a regular pan using minimal oil. You can also use air fryer to make patties.
• For a vegan version, replace paneer with mashed tofu or extra coconut and peanuts.
Soft on the inside, lightly crisp outside, and packed with flavor—these bites are sure to become a repeat favorite in your kitchen.
Let me know if you have any question regarding this recipe.
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