cheese poppers recipe | Indian style cheese poppers |
by Tarla Dalal
Added to 266 cookbooks
This recipe has been viewed 129699 times
cheese poppers recipe | Indian style cheese poppers | with 15 amazing images.
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 | Indian style cheese poppers | with detailed step by step photos and video below.
- 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.
- Divide the herbed mixture into 5 equal portions and keep aside.
- 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.
- Cut the cylindrical roll into 3 equal pieces.
- Repeat steps 3 and 4 to make 12 more poppers.
- 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.
- 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.
- Serve the cheese poppers immediately with schezwan sauce.
Cheese Poppers Video by Tarla Dalal
Cheese Poppers recipe with step by step photos
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 to coat the Cheese poppers, in a deep bowl take the plain flour.
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.
Mix well with a whisk to make a lump-free, thick batter. Keep aside
For making the herb mixture for Cheese poppers, in a small bowl take the dried mixed herbs
Add the chilli flakes.
Add salt and black pepper to taste. Use salt moderately as cheese slices are already salty. Mix well.
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
Place 1 portion of the herb mixture at one end of the cheese slice.
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.
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.
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.
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.
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, heat the oil in a nonstick deep pan.
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.
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.
Remove Cheesy poppers on a plate.
Serve the Cheese Poppers immediately with schezwan sauce.
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.
At times cheese on rolling will tear but don’t worry.
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.
You can deep-fry immediately or leave it in the fridge and then deep-fry.
Do not fry more than 2 at a time. It wont consume time, as it cooks faster.
Do not stir the Cheese poppers when they are in oil a lot as they will crack and the cheese will ooze out.
Do not fry on a slow flame, deep-fry on a medium flame.
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
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