Filled with an assortment of vegetables, these veggi balls are a tasty, nutritious snack. Very delicious to eat, crispy on the outside, soft on the inside.
1 cup grated Mozzarella Cheese
1 carrot , grated
1 boiled Potato, grated
1/4 cup Corn
1/2 cup Green peas
2 tsp Green chilly paste
1/2 tsp grates Ginger
1/2 tsp Paprika
1 tsp Black pepper powder
Salt to taste
Oil for deep frying
For Outer coating you need 1/2 cup Cornflour, Oregano, Salt and finally Breadcrumbs. Icy cold Water to make a thick batter.
Put the peas in blender (don't add water) and run the machine until the mixture resembles coarse crumbs., just a step before it tuns into puree.
In a non stick skillet, heat just 2 tsp and fry ginger, chilly paste, green pea mixture till the moisture evaporates. Then dry under the fan to cool it. Keep aside.
Grate the cheese into a large bowl, mix in corn, ginger-peas paste, grated potato and carrot. Add all the spices well and cheese. Mix thoroughly. Make small dumplings and shape into small lemon sized balls.
Make a smooth batter of cornflour and water (thick). Add some salt and oregano and dip the balls into the batter and roll in breadcrumbs till they are evenly coated from all the sides. Keep all the balls in a tray and put this in fridge for 1/2 .
Heat the oil in a kadhai on medium flame and deep fry till they are golden brown in color evenly. Drain on absorbent paper. Serve immediately with chillly mayonnaise.
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