Cheese Poppers


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Cheese Poppers

5/5 stars  100% LIKED IT    13 REVIEWS ALL GOOD

Added to 261 cookbooks   This recipe has been viewed 92323 times

These exciting Cheese Poppers feature herbed cheese slice rolls that are batter-fried to perfection. A melt-in-your-mouth treat, which does not melt from your memory forever!

It is amazing how a small sprinkling of mixed herbs with chilli flakes can transform plain cheese slices into a flavourful Cheese Poppers treat for your taste buds.

Cheese Poppers is a great hit with my kids and a perfect kids after school snack.

An accompaniment of Schezwan sauce adds great value to the Cheese Poppers. You will also relish other cheesy snacks like Cheese Corn Balls, Cheese and Spring Onion Samosa and Broccoli and Cheese Balls.

Enjoy how to make Cheese Poppers recipe with detailed step by step photos and video below.

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Cheese Poppers recipe - How to make Cheese Poppers

Preparation Time:    Cooking Time:    Total Time:     Makes 15 pieces (15 piece )
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Ingredients

For Cheese Poppers
5 amul cheese slices
3/4 cup plain flour (maida)
1 1/2 cups fresh bread crumbs
oil for deep-frying

To Be Mixed Into A Herbed Mixture
1 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)

For Serving With Cheese Poppers
schezuan sauce
Method
For cheese poppers

    For cheese poppers
  1. To make cheese poppers, combine the plain flour and ¾ cup of water in a deep bowl and mix well to make a smooth batter. Keep aside.
  2. Divide the herbed mixture into 5 equal portions and keep aside.
  3. Place a cheese slice on a flat, dry surface and place 1 portion of the herbed mixture at one end of the cheese slice and roll it up tightly.
  4. Cut the cylindrical roll into 3 equal pieces.
  5. Repeat steps 3 and 4 to make 12 more poppers.
  6. Dip each piece in the plain flour batter and roll it in bread crumbs till they are evenly coated from all the sides. Repeat this procedure once more with each piece so as to seal the herbed mixture in the cheese slice properly.
  7. Heat the oil in a non-stick deep pan and deep-fry them, 3 at a time, till they turn golden brown in colour from all the sides.
  8. Serve the cheese poppers immediately with schezwan sauce.

Cheese Poppers Video by Tarla Dalal

Cheese Poppers recipe with step by step photos

Like Cheese Poppers

  1. Cheese poppers are a treat to the taste buds, you can make it for a party or a high tea and we assure you, your guests would drool over it. If you like the recipe, the links given below are some similar recipes :

For The Batter Of Cheese Poppers

  1. For the batter to coat the Cheese poppers, in a deep bowl take the plain flour.
  2. Gradually add water to form a smooth batter. We have used around ¾ cup of water. The quantity of the water will depend upon the quality of your flour.
  3. Mix well with a whisk to make a lump-free, thick batter. Keep aside

For The Herb Mixture

  1. For making the herb mixture for Cheese poppers, in a small bowl take the dried mixed herbs
  2. Add the chilli flakes.
  3. Add salt and black pepper to taste. Use salt moderately as cheese slices are already salty. Mix well. 

How To Make Cheese Poppers

  1. For preparing the Cheese poppers, place a cheese slice on a flat, dry surface. Remove them from the refrigerator approximately 10 minutes before preparing the cheese poppers. If the cheese slices are too cold while rolling, they will start breaking and won’t hold the shape
  2. Place 1 portion of the herb mixture at one end of the cheese slice.
  3. Roll it up tightly. We have made use of Amul cheese slice which is easier to roll as compared to cheese slices of other brand.
  4. Cut the cylindrical roll into 3 equal pieces. Repeat steps 1 to 4 and make 12 more cheese poppers. We will now start coating them. Always make use of both hands, one for dipping in batter and other for coating in breadcrumbs which helps in keeping the breadcrumbs dry and preventing them from turning soggy.

For coating the Cheese Poppers

  1. Dip a piece in the plain flour batter. Always dip the Cheese poppers in the flour batter first as it acts like a glue and helps in coating with breadcrumbs.
  2. Roll it in breadcrumbs till they are evenly coated from all the sides. You can also make use of panko breadcrumbs. Ensure the breadcrumbs are fine so they coat the cheese poppers better, which will potentially decrease the chance of cheese melting and oozing out while being fried. Repeat step 1 and 2 as double coating results into extra crunchy cheesy poppers. 
  3. Repeat this procedure with all the pieces and keep all the Cheese poppers ready for frying. If not frying immediately, then you can refrigerate the cheese popper rolls. Also, refrigerating makes them firm which helps in frying easily.

For frying the Cheese Poppers

  1. For frying the Cheese poppers, heat the oil in a nonstick deep pan.
  2. Carefully put 3 Cheese poppers in the oil. Deep fry, without over-crowding the pan, so the temperature of the oil does not drop drastically.
  3. Deep-fry them on a medium flame till they turn golden brown in colour from all the sides. Do not stir too much or the Cheese popper might break.
  4. Remove Cheesy poppers on a plate. 
  5. Serve the Cheese Poppers immediately with schezwan sauce.

Recipe notes for Cheese Poppers

  1. We have used Amul cheese slices, make sure you do not use the cheese that has been at room temperature for very long and also not the ones that been cold and in the fridge. For this recipe it is very important to use cheese that is at room temperature for only 20 minutes or so.
  2. At times cheese on rolling will tear but don’t worry.
  3. Make sure the coat the Cheese poppers well in the plain flour-water mixture and then the breadcrumbs should be coated very well as well.
  4. You can deep-fry immediately or leave it in the fridge and then deep-fry.
  5. Do not fry more than 2 at a time. It wont consume time, as it cooks faster. 
  6. Do not stir the Cheese poppers when they are in oil a lot as they will crack and the cheese will ooze out.
  7. Do not fry on a slow flame, deep-fry on a medium flame.
  8. Do not drain Cheese poppers on absorbent paper as the cheese if little also has oozed out it will stick ot the absorbent paper.

Nutrient values (Abbrv) per piece
Energy91 cal
Protein3.2 g
Carbohydrates11 g
Fiber0 g
Fat3.8 g
Cholesterol6.7 mg
Sodium83.5 mg
Click here to view calories for Cheese Poppers

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Reviews

Cheese Poppers
5
 on 17 Aug 19 05:28 AM


It''s unique n simple receipe Love it
Cheese Poppers
5
 on 05 May 19 10:23 AM


I tried this recipe. I couldn''t make it. when I roll my cheese , it is getting break. I have tried with fresh one also and old one also, all are getting break
| Hide Replies
Tarla Dalal    Hi Sudarshan, Try using another brand of cheese.Make sure that the cheese slices you use are not too soft.
Reply
06 May 19 09:06 AM
Cheese Poppers
5
 on 05 May 19 09:28 AM


good
Cheese Poppers
5
 on 10 Mar 19 08:07 PM


I tried the recepie but while rolling the cheese slices they crumbled into pieces and found it difficult to manage them while dipping in maida batter... even while frying the cheese was leaking ... but after adding corn flour to bread crumbs frying them became easier and it was very tasty...
| Hide Replies
Tarla Dalal    Hi Pallavi, Make sure your cheese slices are not very frozen to avoid them from breaking. Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
11 Mar 19 09:14 AM
Cheese Poppers
5
 on 21 Jul 18 05:07 PM


Hi The recipe was easy nd delicious.. however while rolling the cheese slice the slices broke. Can u suggest what myt b the probable reasons and how to overcome it? Thankyou
| Hide Replies
Tarla Dalal    Hi Paridhi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Make sure your cheese slices are not very frozen to avoid them from breaking. Happy Cooking !!
Reply
23 Jul 18 03:41 PM
Cheese Poppers
5
 on 02 Jul 17 04:42 AM


This recipe is a must try. Absolutely delicious and easy to make. However I found the batter to liquidy. Added more flour to make it thicker so that cheese does not come out during frying. Also making the starters and putting them in the fridge for more than a day helps - the cheese does not flow out then.
Edited after original posting.
| Hide Replies
Tarla Dalal    Hi Sharada, Thank you for your kind words. We have tried the recipe here many times and it was just perfect. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
03 Jul 17 08:52 AM
Cheese Poppers
5
 on 08 Apr 17 03:41 PM


Hi I hv tried this recipe.. taste is good..bt the cheeese from poppers while frying flows out....after 2-3mi. of frying....pls suggest what to do
| Hide Replies
Tarla Dalal    Hi add 2 to 3 tbsp of cornflour in the breadcrumbs and coat the cheese slice well,and make sure the to deep fry on medium flame. Happy Cooking!!!
Reply
25 May 17 02:14 PM
Cheese Poppers
5
 on 02 Apr 17 12:11 AM


what is mixed herbs
| Hide Replies
Tarla Dalal    Mixed herbs is just right for boosting the flavour of pasta sauces, soups, stews, stuffing, breads, marinades, butter, salad dressings, stocks, vinegars, vinaigrettes, and even some desserts, drinks and confectionaries.
Reply
25 May 17 02:23 PM
Cheese Poppers
5
 on 01 Jun 16 10:46 AM


These poppers were an absolutely cheesy delight to have. I loved how the spices combined so well with the cheese and bread crumbs to provide a perfect balance to the recipe. I know that you suggested using amul cheese slices but after trying it the second time with Go cheese slices, I found that it tasted better the second time around. The flavour and smooth texture of Go cheese had a slight edge and made the poppers pop even more! Thank you for sharing this lovely recipe!
| Hide Replies
Tarla Dalal    Hi Priya , we are delighted you loved theCheese Poppers recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
01 Jun 16 11:03 AM
Cheese Poppers
5
 on 13 Mar 16 05:48 PM


loved it by all!!! kids n adults!!!cheese just melts in d mouth
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