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


Ingredients

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

Method

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.

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