Paneer Potato and Corn Balls Video Video by Tarla Dalal
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Paneer Potato Corn Balls Recipe Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
20.00 balls
Ingredients
For Paneer Potato and Corn Balls
1 1/2 cups boiled and chopped potatoes
1 cup finely chopped paneer (cottage cheese)
2 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1/2 cup boiled sweet corn kernels (makai ke dane)
2 tbsp grated processed cheese
salt to taste
3/4 cup plain flour (maida) dissolved in 1 cup
bread crumbs for rolling
oil for deep-frying
For The Sauce
2 tbsp butter
2 tbsp plain flour (maida)
3/4 cup milk
For Serving With Paneer Potato and Corn Balls
Method
- 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 the oil 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.
See step by step images of Paneer Potato and Corn Balls
