Paneer Potato and Corn Balls, Indian deep fried Starter by Tarla Dalal

Paneer Potato and Corn Balls,
Recipe Link : https://www.tarladalal.com/Paneer-Potato-and-Corn-Balls-2363r

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Paneer Potato and Corn Balls

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! These paneer potato and sweet corn balls will break all bounds of self-control. Sometimes, everybody deserves a treat – so simply indulge!

Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Makes 20 balls.

1½ 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)
½ cup boiled sweet corn kernels (makai ke dane)
2 tbsp grated processed cheese
Salt to taste
¾ cup plain flour (maida) dissolved in ¾ cup water
Bread crumbs for rolling
Oil for deep-frying

For the sauce
2 tbsp butter
2 tbsp plain flour (maida)
¾ cup milk

For serving
Tomato ketchup

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.