Cheesy Pesto Balls | चिजी पेस्तो बॉल्स | Monsoon Special | Sanjeev Kapoor Khazana

CHEESY PESTO BALLS

Ingredients

Grated mozzarella cheese as required
1 cup fresh basil leaves
3-4 garlic cloves
8-10 almonds
Crushed black peppercorns to taste
Salt to taste
1 tbsp parmesan cheese powder
2 tbsps olive oil
2 medium potatoes, boiled, peeled and mashed
2-3 tbsps dried breadcrumbs + for coating
Refined flour slurry as required
Oil for deep frying
Fresh basil sprigs for garnish
Sauce
1½ tbsps butter
1 tbsp refined flour (maida)
1½ cups milk
Salt to taste
Crushed black peppercorns to taste
2 tbsps grated processed cheese
2 tbsps grated mozzarella cheese

Method

1. Put the basil leaves in a blender jar, add garlic, almonds, crushed black peppercorns, salt, parmesan cheese powder, and olive oil and blend to a coarse paste.
2. Take potatoes in a large bowl. Add the blended mixture, salt, crushed black peppercorns and mix well. Add the dried breadcrumbs and mix till well combined.
3. Take a small portion of the mixture and stuff with a portion of the grated mozzarella cheese. Seal it properly and shape it into a ball.
4. Dip each ball into refined flour slurry and coat with the dried breadcrumbs. Place the balls on a plate and refrigerate for 15-20 minutes.
5. To make the sauce, heat butter in a non-stick pan. Add refined flour and sauté till fragrant. Add milk, mix and cook till the mixture thickens. Add salt and crushed black peppercorns and mix well.
6. Add processed cheese and mozzarella cheese and mix till the cheese melts. Switch the heat off.
7. Heat sufficient oil in a kadai. Gently slide in the balls a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
8. To serve, spread a portion of the sauce on a serving plate. Arrange the cheesy pesto balls on top and drizzle a little more of the sauce on top. Garnish with basil sprigs and serve immediately.

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