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!
🔷 Preparation Time: 15 mins 🔷 Cooking Time: 20 mins 🔷 Total Time: 35 mins
Ingredients
• 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 Mayur maida
• crushed rice noodles or crushed hakka • noodles for rolling
• Mayur oil for deep-frying
For Serving
• schezwan sauce
Method
1. To make vegetable, paneer and noodle balls, combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into equal portions and roll each portion into a ball.
3. Combine the plain flour and ½ cup of water in a deep bowl and mix well using a whisk. Keep aside.
4. 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.
5. 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.
6. Serve immediately with schezwan sauce.