Paneer Potato and Corn Balls,Recipe Link : https://www.tarladalal.com/Paneer-Potato-and-Corn-Balls-2363r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Paneer Potato and Corn BallsPaneer, 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 potatoes1 cup finely chopped paneer (cottage cheese)2 tsp finely chopped green chillies1 tbsp finely chopped coriander (dhania)½ cup boiled sweet corn kernels (makai ke dane)2 tbsp grated processed cheeseSalt to taste¾ cup plain flour (maida) dissolved in ¾ cup waterBread crumbs for rollingOil for deep-fryingFor the sauce2 tbsp butter2 tbsp plain flour (maida)¾ cup milkFor serving Tomato ketchup For the sauce1. 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 proceed1. 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.