Cheesy Vegetable Balls
Nehal loves these cheesy vegetable balls, I prepared last evening along with water melon juice. Very similar to the ‘Potato Nests’ recipe with a bit of variation and a good combination of flavors. Makes for a good starter or an evening snack and goes great with tomato sauce.
Cheesy Vegetable Balls Recipe
Recipe Source: My recipe files
Prep & Cooking: 25-30 mts
2 potatoes, boiled and mashed
1 grated carrot
fistful boiled green peas
1-2 green chilli finely chopped (adjust)
1/2 tsp chaat masala
1 1/2 tbsps roasted peanut pwd
3 large bread slices, dip in water, squeeze out water and crumble
1 1/2 tbsps coriander leaves, chopped
3 tbsps grated cheese (I used Amul cheese cubes)
salt to taste
oil for deep frying
1 beaten egg
pinch of salt
bread crumbs for coating
1 Combine mashed potatoes, green peas, grated carrot, crumbled bread, grated cheese, chaat masala, green chillis, peanut pwd, salt and coriander leaves. Prepare lemon sized balls.
2 In a small bowl, beat an egg along with a pinch of salt. Dip each ball into the egg mixture and roll in the bread crumbs and keep aside.
3 Heat oil for deep frying in a heavy bottomed vessel. Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.
4 Serve hot with tomato sauce or green chutney.