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Cheese Puff Shillong Style

  Plain flour 50 Gram (1 Cup)
  Butter 100 Gram
  Cheese 100 Gram, grated
  Eggs 4 Small, beaten
  Onion 1 Large
  Ground roasted cumin 1 Teaspoon (Leveled)
  Salt 1 1⁄2 Teaspoon (Leveled)
  Pepper 1⁄2 Teaspoon
  Green chillies 2 , chopped
  Finely chopped coriander 2 Tablespoon
  Milk/Water / vegetable oil 300 Milliliter (1 1/4 Cup)

1. Heat butter and water or milk together in a pan over low heat until the butter is melted and water is at boiling point.
2. Remove from heat add flour and beat vigorously with a wooden spoon, until mixture is smooth and falls away from the side of the pan.
3. Allow the mixture to cool slightly then add the beaten eggs gradually a little at a time and beat well.
4. Stir in cheese, onion, cumin, chilli, salt, coriander and pepper. Mix well.
5. Heat oil in a pan and fry 1 teaspoon of mixture until it puffs up and colour turns golden and crisp from all sides. Fry the mixture a few at a time in batches. Drain well on a kitchen paper.
6. Serve hot with sweet and sour sauce (See chapter "Sauces" in The Flavours of China) by same author or tomato sauce.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1853 Calories from Fat 1244

% Daily Value*

Total Fat 141 g217%

Saturated Fat 83.1 g415.7%

Trans Fat 0 g

Cholesterol 992.9 mg331%

Sodium 2763.6 mg115.2%

Total Carbohydrates 92 g30.7%

Dietary Fiber 8 g32.2%

Sugars 32.2 g

Protein 63 g125.2%

Vitamin A 137% Vitamin C 133.2%

Calcium 129.4% Iron 39.9%

*Based on a 2000 Calorie diet

Cheese Puff Shillong Style Recipe