* Paneer: 100 gm.
* Poha: 25 gm.
* Ching’s schezwan sauce: 15 gm.
* Salt and Black pepper to taste
* Soya sauce: A few drops
* Ginger: 1.5 inch, grated
* Garlic: 2 cloves
* Cheese cube: 1, for the dip.


  • * Wash poha, strain and keep aside.
  • * In a bowl crumble paneer and add ginger, garlic, salt, black pepper, a few drops  of soya sauce, and 5 gm. schezwan sauce.
  • * Mix and make small balls (u can add 1/2 spoon of husk if you want to bind it well).  
  • * In the poha add 5 gm. of schezwan sauce and mix it with a spoon (don’t mash it).
  • * Now cover the paneer balls well with poha and cook them on the Appe pan.
  • * You can flatten n cook on a non-stick pan too. Cook till they are nice and crisp from all sides.
  • * For the dip take one cheese cube and add 2 tbsp. of water, 5 gm. Schezwan  sauce, and a few drops of olive oil.  
  • * Microwave it for 30 seconds and mix well.
  • * Put toothpicks in your Paneer balls and enjoy Paneer Lollypops with cheesy schezwan dip.

* Fat: 45 g
* Protein: 20.7 g
* Carbs: 26.5 g


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