Vegetable, Paneer and Noodle Balls
by Tarla Dalal
You would generally have noticed that many starters are coated with bread crumbs or crushed cornflakes before deep-frying, to impart a notable crispness.
The Vegetable, Paneer and Noodle Balls uses a uniquely different technique to get a much better effect. Here, the veggie and paneer mixture is dipped in a flour batter and rolled in crushed noodles before frying, to give it not only a delectable crunch but irresistible good looks too!
Do try other deep-fried starters like Cheese Corn Balls or Cheese and Spring Onion Samosa
Vegetable, Paneer and Noodle Balls recipe - How to make Vegetable, Paneer and Noodle Balls
Preparation Time: Cooking Time: Total Time:
Makes 10 balls
Vegetable , Paneer and Noodle Balls
1/2 cup grated carrot
1/2 cup grated cauliflower
1 cup grated paneer (cottage cheese)
2 tsp green chilli paste
1/2 tsp garlic (lehsun) paste
salt to taste
1/2 cup plain flour (maida)
crushed rice noodles or crushed hakka noodles for rolling
oil for deep-frying
For Serving
schezuan sauce
- Method
- To make vegetable, paneer and noodle balls, combine all the remaining ingredients in a deep bowl and mix well.
- Divide the mixture into 10 equal portions and roll each portion into a ball.
- Combine the plain flour and ½ cup of water in a deep bowl and mix well using a whisk. Keep aside.
- Dip the balls one by one in the prepared plain flour-water mixture and roll in noodles till they are evenly coated from all the sides.
- Heat the oil in a deep kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides.
- Serve immediately with schezuan sauce.
Are the noodles cooked first?
This starter recipe is sooo perfect for a party , they are very crispy from outside and soft from the inside.I often serve this with a spicy sauce
These balls were crispy and a great combination of cabbage, paneer and carrots...I served this with sweet chilli sauce...