Tuesday, 29 September 2015

CRISPY PANEER BALLS





INGREDIENTS
Grated paneer / cottage cheese                     -                           250 gms
Boiled potatoes  grated                                 -                            1
Bread                                                             -                            2 slices
Corn flour                                                      -                            1 tbsp
All purpose flour                                           -                            2 tbsp
Poha / flattened rice                                       -                           2 tbsp
Salt                                                                 -                           to taste
Oil                                                                  -                           for frying
For stuffing
Mozeralla cheese grated                                 -                           2 tbsp
 Finely chopped onion                                     -                           1
Finely chopped green chilly                           -                            2
Finely chopped coriander leaves                    -                             1 tsp
Grated ginger                                                  -                             1/2 tsp

METHOD
Dip the bread in a water and squeeze it.
In a mixing bowl mix together cottage cheese / paneer,grated boiled potatoes,bread,corn flour and salt.
In another bowl mix together grated mozeralla cheese,onion,green chilly,ginger and coriander leaves.
Now stuffing is ready.
Divide the cottage cheese / paneer dough into eight equal parts.
Stuff the filling in the dough and roll into balls.
Take a bowl add all purpose flour / maida and half cup of water and mix well.
Dip the bowl into it.
Take flattened rice / poha on a plate .
Coat the paneer ball with flattened rice /poha.
Deep fry in hot oil until golden in color.
Flipping once in between.
Always cook in medium flame.
Drain in paper napkin.
Serve hot with tea.