Vegetable Cheese Balls Recipe | Cheese Balls

 

Veg Cheese Balls is a exciting recipe to be served as a snack or appetizer. The gluey cheese oozing out from the balls will be the zeal factor for kids. Cheese balls are believed to be emerged from United states which then widely spreaded and each region modified it to its own taste and need. Veg Cheese Ball is one such variation done to the base recipe for vegetarians benefit. 

You would have tasted different variations of cheese balls in  many restaurants and Pizza corners, but this recipe would be truly unique and exciting. Serve it hot with tomato, chili or schezwan sauce.

Vegetable Cheese Balls Recipe |  Cheese Balls Recipe Cuisine: Tamil Nadu |  Recipe Category: Starter/Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield: 20 Nos BOILED POTATOES – 3 LARGE NOS CARROT – 3 NOS BEANS – 15 NOS GINGER GARLIC PASTE  – 1 TSPN TURMERIC POWDER – ¼ TSPN PEPPER POWDER – ¼ TSPN RED CHILLI POWDER – 3/4 TBLSPN CORIANDER POWDER - 1/2 TBLSPN  COOKING OIL – 2 TBLSPN CORN FLOUR - 4 TSPN SALT – TO TASTE STUFFING GRATED MOZZARELLA CHEESE  - 1/2 CUP ITALIAN SEASONING - ½ TSPN FOR FRYING COOKING OIL – ¼ LITRE ALL PURPOSE FLOUR (MAIDA) – 5 TBLSPN CORN FLOUR - 2 TBLSPN BREAD CRUMBS – AS REQUIRED

METHOD OF PREPARATION:

1. Boil the potatoes and peal it. Finely chop carrot, beans.Grate the mozzarella cheese if not grated already. Prepare all other required ingredients as shown.

 

2. Take a pan add oil saute ginger garlic paste. Make sure you stand in a distance as this will splutter a lot due to the water content. Stir it well as it might stick to pan easily.

3. Add the vegetables and saute it for few mins till it changes color then add turmeric powder, red chilli powder, coriander powder, pepper and salt. Mix everything together and stir it

4. Once the vegetables are cooked well and raw flavor of the powders gone, add the mashed potatoes and mix it well.  Then add 4 tspn of corn flour and mix it well and cook for 3- 4 mins and switch off the flame. Allow the mixture to cool to room temperature for 45 mins to 1 hour. You can alternatively refrigerate the mixture for 30 mins so that the mixture becomes firm. I usually refrigerate it wrapping it tightly in a cling wrap for a firm mixture.

5. Take a bowl and mix 2 tblspn of corn flour and maida in water to a thick paste. Mix the cheese and Italian seasoning in another bowl. Take bread crumbs and corn flour in two separate bowls/plates. Arrange all this before starting to make the balls.Then take the vegetable mixture and tap it flat and keep grated cheese inside and close it from all the corners and roll it to a round shape. Its better to round all the balls at one go before going to next step.

6. Roll the vegetable balls in corn flour and dip in corn and maida flour mixture. Do each step at one go so that you dont get your hand wet.First roll all the balls in corn flour mixture keep it aside and then dip in the thick batter

7.After dipping take the balls immediately and roll it in the bread crumbs mixture. Leaving the balls in the batter will make it stick, so take it immediately and roll it in bread crumbs. All this steps will give a thick crispy outer layer to the cheese balls.

8. Heat oil in a frying pan, once oil is hot drop three balls at a time and fry it till both side become golden brown color