Vegetable, Paneer and Noodle Balls

by Tarla Dalal

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You would generally have noticed that many starters are coated with bread crumbs or crushed cornflakes before deep-frying, to impart a notable crispness. The Vegetable, Paneer and Noodle Balls uses a uniquely different technique to get a much better effect. Here, the veggie and paneer mixture is dipped in a flour batter and rolled in crushed noodles before frying, to give it not only a delectable crunch but irresistible good looks too!

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Vegetable, Paneer and Noodle Balls recipe - How to make Vegetable, Paneer and Noodle Balls

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins Makes 10 balls
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Ingredients

1/2 cup grated carrot
1/2 cup grated cauliflower
1 cup grated paneer (cottage cheese)
2 tsp green chilli paste
1/2 tsp garlic (lehsun) paste
salt to taste
1/2 cup plain flour (maida)
crushed rice noodles or hakka noodles for rolling
oil for deep-frying

For Serving
tangy sauce

Method

Combine the plain flour and ¾ cup of water in a deep bowl and mix well. Keep aside.
Combine all the remaining ingredients in a deep bowl and mix well.
Divide the mixture into 10 equal portions and roll each portion into a ball.
Dip the balls in the prepared plain flour-water mixture and roll in noodles till they are evenly coated from all the sides.
Heat the oil in a deep kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides.
Serve immediately with tangy sauce.