Sunday, May 11, 2014

Veggie Cheese Balls

 This is a great choice as a appetizer when your hosting a party. I made these cheese balls a few months back when we had a game night at our place. Deep fried cheese is always a hit among guests. The panner and cheese makes this a yummy appetizer, so I often make this just when we have guests over. 
The usual cheese ball recipe sounded too plain for me. So I added some spaghetti and grated veggies to give a nice texture to the otherwise rich cheese balls. The breadcrumb coating is so crispy which complements the smoothness of the cheese filling.

When we have guests over for dinner, I usually prepare the cheese balls with the bread crumb coating in the morning, store in an air-tight container and freeze it. And when the guests arrive, I just take out the prepared balls and deep fry them and serve it hot. This way it is hassle free and piping hot.

Veggie Cheese Balls:
Makes: 25 small balls

Spaghetti  Pasta – 100gms (cooked and strained)
Cheese – ¼ cup (grated)
Paneer – ½ cup (crumbled)
Beans – ¼ cup (finely chopped)
Carrots – ¼ cup (grated)
Green chillies – 5 (finely chopped)
Ginger garlic paste – 1 teaspoon
Milk – 1 ½ cups
Corn flour – 2 tablespoon
Maida – 2 tablespoon + more for coating
Breadcrumbs – 1 ½ cups
Salt – 2 teaspoon (or as needed)
Oil – for frying

  • Heat some oil in a pan.  Add the green chilies, beans, carrots and ginger garlic paste, and fry for a few minutes.
  • Then add the crumbled paneer, grated cheese and salt to the vegetables, and fry. To this, add the cooked spaghetti and mix everything together.
  • Mix the corn flour with the milk and add to the pasta and vegetable mixture. Cook until the mixture becomes thick.
  • Add 2 tblsp of maida to the mixture and mix until well incorporated. Remove from flame and let it cool down.
  • After the mixture cools down, roll into small bite sized balls.
  • In a bowl mix water and maida to form a very thin paste. In another bowl take the breadcrumbs.
  • Take the vegetable cheese ball and dip it into the maida paste and then coat it with the breadcrumbs.
  • Heat oil in a pan and deep fry the balls until golden brown. Serve hot.