Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter

Schezwan Cheese Balls video by Tarla Dalal

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1. Schezwan cheese balls are made of 1 cup grated processed cheese, 1 tbsp schezuan sauce, 1/2 cup finely chopped spring onion whites and greens, 2 tsp finely chopped garlic (lehsun), 2 tbsp plain flour (maida), 1 tbsp rice flour (chawal ka atta), 1/2 tsp dry red chilli flakes (paprika), salt to taste and oil for deep- frying.
    

1. You can buy readymade Schezwan sauce or make Schezwan sauce at home.
    
   
2. We have added 1 tbsp of Schezwan sauce. If you want a spicier starter, add 1 more tbsp of Schezwan sauce. Then you may have to adjust the thickness of the mixture by adding ½ tbsp of extra maida.
   
3. Grating the cheese makes it easier to mix. Remember not to remove the cheese too much in advance from the refrigerator. It might turn soft and make grating difficult.
   
4. Dry red chilli flakes can be replace with finely chopped green chillies.
   
5. Cheese already has salt, so ensure not to add too much salt.
   
6. Apply little pressure while making them, else they might break.
   
7. To ensure that the Schezwan balls do not break while deep-frying, you can shape them into balls and refrigerate for 15 minutes. Remove and deep fry. 

1. For making the Schezwan sauce at home, we will first make a chilli-garlic paste. For that, boil 1 cup of water in a deep non-stick pan. 
   
2. Add dry red chillies. We have made use of Kashmiri red chillies which provides a fiery red colour and mild heat but, you can use any other variety or a combination of 1-2 red chillies depending upon the spice level you can handle. Also, we have not removed the seeds of the chillies but if you want a more smooth schezwan sauce and less spicier, you can remove the seeds of the chillies before putting them in water.
   
3. Add the garlic. Peel and roughly chop them before adding. Learn how to make Schezwan sauce at home in detail.
   

1. Processed cheese is sometimes sold in blocks, and quite often sold packed in individual cubes, sometimes with plastic wrappers or wax paper separating them. 
   
    
   
2. Processed cheese should not be too crumbly or dry with the colour being relatively uniform.
    
3. Check the expiry date and look out for any discoloration or moldy spots. 
4. Check the expiry date and look out for any discoloration or moldy spots. 

1. Buy slender spring onions with plump white bulbs which are crisp and hard. 
    
   
2. The base should be whitish in color for two or three inches.
   
    
3. When selecting spring onions look for a bunch with crisp, firm leaves which are a uniform rich green.
    
4. Avoid those that have wilted or yellowed tops. 
    
5. Before using, discard spring onion greens with discolored, slimy, or wilted leaves if any.  
    
6. You can keep spring onions in the fridge for a couple of days, and remember to wash them before use. 
    
7. You may also want to peel the outer layer of the bulb off to access the tender, crunchy interior. 

1. For the mixture of schezwan cheese balls recipe | Indo Chinese schezwan balls | Chinese snacks in India | Indian party starter, add 1 cup grated processed cheese in a deep bowl. Grating the cheese makes it easier to mix. Remember not to remove the cheese too much in advance from the refrigerator. It might turn soft and making grating difficult. 
   
2. Add 1 tbsp schezuan sauce. You can make at home or buy readymade. If you want a spicier starter, add 1 more tbsp of Schezwan sauce. Then you may have to adjust the thickness of the mixture by adding ½ tbsp of extra maida.
   
3. Add 1/2 cup finely chopped spring onion whites and greens. 
   
4. Add 2 tsp finely chopped garlic (lehsun).
   
5. Add 2 tbsp plain flour (maida). This is for binding the mixture of schezwan cheese balls recipe | Indo Chinese schezwan balls | Chinese snacks in India | Indian party starter.
   
6. Add 1 tbsp rice flour (chawal ka atta). This is to add slight crispy texture to the Schezwan balls. 
   
7. Add 1/2 tsp dry red chilli flakes (paprika). You can replace it with finely chopped green chillies. 
   
8. Add salt to taste. Cheese already has salt, so ensure not to add too much salt. 
   
9. Mix very well with your hands. The mixture for Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter is ready. It will be like a dough.
   

1. For the Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter, divide the mixture into 28 equal portions.
    
   
2. Roll each portion into a ball. Apply little pressure while making them, else they might break. 
    
   
3. Heat the oil in a deep non-stick pan and add a few balls at a time.
    
   
4. Deep fry till they turn golden-brown in colour from all the sides.
    
   
5. Drain on an absorbent paper.
    
   
6. Serve Schezwan cheese balls recipe | Indo Chinese Schezwan balls | Chinese snacks in India | Indian party starter immediately with tomato ketchup. Learn how to make tomato ketchup at home.