Paneer Potato and Corn Balls by Tarla Dalal

Paneer Potato and Corn Balls by Tarla Dalal

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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!


Recipe Description for Paneer Potato and Corn Balls

Preparation Time: 
Cooking Time: 
Makes 20 balls
Show me for balls


1 1/2 cups boiled , peeled and finely 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 3/4 cup water
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
tomato ketchup


For the sauce

  1. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute.
  2. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside.

How to proceed

  1. Combine all the ingredients including the sauce in a bowl and mix well.
  2. Divide the mixture into 20 equal portions and shape each portion into a round ball.
  3. Dip each ball into the maida-water mixture and then roll them in bread crumbs till they are evenly coated from all the sides.
  4. Heat a deep kadhai and deep-fry a few balls at time till they turn golden brown in colour from all the sides.
  5. Drain on absorbent paper and serve hot with tomato ketchup.

See step by step images of Paneer Potato and Corn Balls Recipe

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Paneer Potato and Corn Balls by Tarla Dalal
 on 08 Mar 18 09:27 PM