Paneer Potato and Corn Balls
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 312 cookbooks
This recipe has been viewed 92440 times
Paneer, potato and sweet corn, spiced up with green chillies and coriander, fluffed up with grated cheese, bound together with a simple white sauce, and deep-fried till a perfectly golden brown!
These Paneer Potato and Corn Balls will break all bounds of self-control. Sometimes, everybody deserves a treat – so simply indulge!
Serve the Paneer Potato and Corn Balls along with a hot or cold Beverage like Masala Chai, Mexican Hot Chocolate , Lemon Grass Ice Tea or Strawberry Honey Milkshake .
See detailed step by step photos and video of Paneer Potato and Corn Balls recipe below.
- Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute.
- Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside.
- To make paneer potato and corn balls, combine all the ingredients including the sauce in a bowl and mix well.
- Divide the mixture into 20 equal portions and shape each portion into a round ball.
- Dip each ball into the maida-water mixture and then roll them in bread crumbs till they are evenly coated from all the sides.
- Heat a deep kadhai and deep-fry a few balls at time till they turn golden brown in colour from all the sides.
- Drain the paneer potato and corn balls on absorbent paper and serve hot with tomato ketchup.
Paneer Potato and Corn Balls Video
Paneer Potato and Corn Balls recipe with step by step photos
Like Paneer Potato and Corn Balls then check pur other starter snack recipes like deep fried starters and evening tea snacks.
To make the paneer potato and corn balls, first we will finely chop the boiled potatoes to give a unique mouthfeel, It is very important to cool down the potatoes so, they do not get mushy on chopping.
We will also finely chop the paneer and keep ready. While this one is bought from a local dairy, you can make homemade paneer using our recipe with detailed step by step photos of paneer
For boiling the corn kernels, combine ½ cup of corn niblets in enough water in a microwave-proof bowl and microwave on high for 5 minutes. Drain them and cool completely. Keep aside.
Also, we would require a thick batter to coat the balls before frying. For that, in a medium sized bowl, take maida. You can also use cornflour to make this slurry.
Add water to it.
Whisk well to form a lump-free, thick batter. Keep aside.
To give a creamy texture to the paneer, potato and corn balls, we will be preparing a thick white sauce. For the white sauce, heat the butter in a broad non-stick pan.
Once the butter melts, add the plain flour.
Cook on a medium flame for 1 minute. This is called a roux. It is very important to whisk the roux continuously so, it does not burn and cooks evenly.
When the flour turns slight golden, add the milk.
Mix well with the help of a whisk and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside. If you don’t whisk continuously there will be lumps in your sauce.
For making the sweet corn cheese balls mixture, in a deep bowl transfer the prepared thick white sauce.
We will now add all the remaining ingredients. Starting with, potatoes.
Next, we will add the paneer. If you want, you can even grate the paneer.
Also, we will add finely chopped green chillies. Adjust the spices as per your taste buds.
Add the boiled corn kernels. The corn kernels can also be crushed coarsely before adding to the mixture.
Furthermore, add finely chopped fresh green coriander.
Next we will add grated cheese.
Add salt and mix everything very well using your hands. Mix gently, do not mash so the ingredients are mixed yet they maintain their texture. Taste the mixture before making the balls, as you won’t be able to make any changes later.
Divide the mixture into 20 equal portions and shape each portion into a ball. If you are facing trouble while rolling the balls, apply few drops of oil on your palms and then make the balls.
Dip a ball into the maida-water mixture.
Then roll them in bread crumbs till they are evenly coated from all the sides. Always make use of two hands while rolling and coating so as to prevent the breadcrumbs from turning soggy and not creating a mess.
Keep all the balls rolled and ready in a large plate.
Heat oil in a deep non-stick pan. Gently slide 4 paneer, potato and cheese balls in the oil. Ensure that before frying, the oil is heated aptly or else the balls will absorb too much oil and split while frying. Deep-fry till they turn golden brown in colour from all the sides. Drain the paneer potato and corn balls on absorbent paper.
Similarly, fry all the prepared paneer potato and corn balls.
Serve the cottage cheese potato and corn balls hot with tomato ketchup.
Paneer Balls with Barbeque Sauce, Paneer Cheese Balls and Vegetable, Paneer and Noodle Balls are some other deep-fried snacks that you can make for a party or serve as evening snacks.
Nutrient values (Abbrv) per ball
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.