You are here: Home >  Cuisine  >  Italian Vegetarian  >  Italian Starters  >  Paneer Potato and Corn Balls

Paneer Potato and Corn Balls

paneer potato corn balls recipe | sweet corn paneer potato balls | sweet corn paneer balls | with 23 amazing images.



paneer potato corn balls recipe is 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!

I will share with you some tips to make the perfect sweet corn paneer potato balls. 1. To make the paneer potato and corn balls, first we will finely chop the boiled potatoes to give a unique mouthfeel, It is very important to cool down the potatoes so, they do not get mushy on chopping. 2. To give a creamy texture to the paneer, potato and corn balls, we will be preparing a thick white sauce. 3. It is very important to whisk the roux continuously so, it does not burn and cooks evenly. 4. If you are facing trouble while rolling the balls, apply few drops of oil on your palms and then make the balls. 5. Ensure that before frying, the oil is heated aptly or else the balls will absorb too much oil and split while frying.

These Paneer Potato and Corn Balls will break all bounds of self-control. Sometimes, everybody deserves a treat – so simply indulge!

Serve the Paneer Potato and Corn Balls along with a hot or cold beverage like Masala Chai, Mexican Hot Chocolate , Lemon Grass Ice Tea or Strawberry Honey Milkshake.

See detailed step by step photos and video of paneer potato corn balls recipe | sweet corn paneer potato balls | sweet corn paneer balls below.

Paneer Potato and Corn Balls

This recipe has been viewed 141813 times
5/5 stars  100% LIKED IT   
2 REVIEWS ALL GOOD



Paneer Potato and Corn Balls recipe - How to make Paneer Potato and Corn Balls

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 balls
Show me for balls

Ingredients


For Paneer Potato and Corn Balls
1 1/2 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)
1/2 cup boiled sweet corn kernels (makai ke dane)
2 tbsp grated processed cheese
salt to taste
3/4 cup plain flour (maida) dissolved in 1 cup water
bread crumbs for rolling
oil for deep-frying

For The Sauce
2 tbsp butter
2 tbsp plain flour (maida)
3/4 cup milk

For Serving With Paneer Potato and Corn Balls
 tomato ketchup

Method
For the sauce
    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
    How to proceed
  1. To make paneer potato and corn balls, 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 the oil a deep kadhai and deep-fry a few balls at time till they turn golden brown in colour from all the sides.
  5. Drain the paneer potato and corn balls on absorbent paper and serve hot with tomato ketchup.
Nutrient values (Abbrv) per ball
Energy99 cal
Protein2.4 g
Carbohydrates8.7 g
Fiber0.3 g
Fat5.9 g
Cholesterol5.1 mg
Sodium24.8 mg
Paneer Potato and Corn Balls Video
Paneer Potato and Corn Balls recipe with step by step photos

Like Paneer Potato and Corn Balls
    Like Paneer Potato and Corn Balls
  1. Like paneer potato corn balls recipe | sweet corn paneer potato balls | sweet corn paneer balls | then check pur other starter snack recipes like deep fried starters and evening tea snacks.

Preparation for the paneer, aloo and corn ball
    Preparation for the paneer, aloo and corn ball
  1. To make the paneer potato corn balls recipe | sweet corn paneer potato balls | sweet corn paneer balls , first we will finely chop the boiled potatoes to give a unique mouthfeel, It is very important to cool down the potatoes so, they do not get mushy on chopping.
  2. We will also finely chop the paneer and keep ready. While this one is bought from a local dairy, you can make homemade paneer using our recipe with detailed step by step photos of paneer
  3. For boiling the corn kernels, combine ½ cup of corn niblets in enough water in a microwave-proof bowl and microwave on high for 5 minutes. Drain them and cool completely. Keep aside.
  4. Also, we would require a thick batter to coat the balls before frying. For that, in a medium sized bowl, take maida. You can also use cornflour to make this slurry.
  5. Add water to it.
  6. Whisk well to form a lump-free, thick batter. Keep aside.

For the white sauce
    For the white sauce
  1. To give a creamy texture to the paneer potato corn balls | sweet corn paneer potato balls | sweet corn paneer balls |  we will be preparing a thick white sauce. For the white sauce, heat the butter in a broad non-stick pan.
  2. Once the butter melts, add the plain flour.
  3. Cook on a medium flame for 1 minute. This is called a roux. It is very important to whisk the roux continuously so, it does not burn and cooks evenly.
  4. When the flour turns slight golden, add the milk.
  5. Mix well with the help of a whisk and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside. If you don’t whisk continuously there will be lumps in your sauce.

Paneer, potato and corn balls mixture
    Paneer, potato and corn balls mixture
  1. For making the sweet corn cheese balls mixture, in a deep bowl transfer the prepared thick white sauce.
  2. We will now add all the remaining ingredients. Starting with, potatoes.
  3. Next, we will add the paneer. If you want, you can even grate the paneer.
  4. Also, we will add finely chopped green chillies. Adjust the spices as per your taste buds.
  5. Add the boiled corn kernels. The corn kernels can also be crushed coarsely before adding to the mixture.
  6. Furthermore, add finely chopped fresh green coriander.
  7. Next we will add grated cheese.
  8. Add salt and mix everything very well using your hands. Mix gently, do not mash so the ingredients are mixed yet they maintain their texture. Taste the mixture before making the balls, as you won’t be able to make any changes later.
  9. Divide the mixture into 20 equal portions and shape each portion into a ball. If you are facing trouble while rolling the balls, apply few drops of oil on your palms and then make the balls.

For frying the potato, corn, cheese balls
    For frying the potato, corn, cheese balls
  1. Dip a ball into the maida-water mixture.
  2. Then roll them in bread crumbs till they are evenly coated from all the sides. Always make use of two hands while rolling and coating so as to prevent the breadcrumbs from turning soggy and not creating a mess.
  3. Keep all the balls rolled and ready in a large plate.
  4. Heat oil in a deep non-stick pan. Gently slide 4 paneer, potato and cheese balls in the oil. Ensure that before frying, the oil is heated aptly or else the balls will absorb too much oil and split while frying. Deep-fry till they turn golden brown in colour from all the sides. Drain the paneer potato and corn balls on absorbent paper.
  5. Similarly, fry all the prepared paneer potato corn balls | sweet corn paneer potato balls | sweet corn paneer balls .
  6. Serve the cottage cheese potato and corn balls hot with tomato ketchup.
  7. Paneer Balls with Barbeque Sauce, Paneer Cheese Balls and Vegetable, Paneer and Noodle Balls are some other deep-fried snacks that you can make for a party or serve as evening snacks.

Reviews

Paneer Potato and Corn Balls
 on 26 Oct 19 06:53 PM
5

It was so tasty!!!
Tarla Dalal
27 Oct 19 10:26 AM
   Rashida, thanks for your feedback. This will help others try the recipe. Happy cooking.
Paneer Potato and Corn Balls
 on 01 Jun 13 12:29 PM
5

the paneer and corn balls are the perfect afternoon snack. the were quite filling and also ideal for an afternoon snack. the benefit of making these is that the oil content in making them is comparatively less. they also serve as an excellent accompaniment with tea

Subscribe to Free Weekly Food Mailer