Paneer Cheese Balls, Indian Veg Starter
by Tarla Dalal
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Added to 15 cookbooks
This recipe has been viewed 8745 times
Two types of cheese come together in a unique manner to delight the diner!
An outer layer of paneer and onions with taste-enhancers like green chillies and ginger wraps a centre of gooey molten cheese.
The crumbly, melt-in-the-mouth exterior and cheesy inner core of the Paneer Cheese Balls makes every bite a great experience.
Enjoy it hot and fresh. you can also try other starters like Paneer Achari Tikka or Corn Cheese Balls .
- Divde the mixture into 20 equal portions.
- Shape each portion into a flat round and put a small cube of cheese in the center.
- Bring all the sides together, seal them completely and roll them again lightly.
- Heat the oil in a deep non-stick pan and deep-fry, a few balls at a time, on a medium flame till they turn golden brown in colour and crispy from all the sides. Drain on an absorbent paper.
- Serve immediately with chilli sauce.
Nutrient values per ball
|Vitamin A||113.5 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0 mg|
|Vitamin C||1.1 mg|
|Folic Acid||3 mcg|
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