Paneer Potato And Corn Balls

Tarla.Dalal's picture

May. 24, 2017

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! These paneer potato and sweet corn balls will break all bounds of self-control. Sometimes, everybody deserves a treat so simply indulge!


Potatoes 1 1/2 Cup (24 tbs)
Paneer 1 Cup (16 tbs) , finely chopped
Green chillies 2 Teaspoon , finely chopped
Coriander 1 Tablespoon , finely chopped
Sweet corn kernels 1/2 Cup (8 tbs)
Grated processed cheese 2 Tablespoon
Salt To Taste
Plain flour 3/4 Cup (12 tbs)
Water 3/4 Cup (12 tbs)
Oil 2 Cup (32 tbs) (For deep frying)
For the sauce:
Butter 2 Tablespoon
Plain flour 2 Tablespoon
Milk 3/4 Cup (12 tbs)



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.

For the balls:

3. Combine all the ingredients including the sauce in a bowl and mix well.

4. Divide the mixture into 20 equal portions and shape each portion into a round ball.

5. Dip each ball into the maida-water mixture and then roll them in bread crumbs till they are evenly coated from all the sides.

6. Heat a deep kadhai and deep-fry a few balls at time till they turn golden brown in colour from all the sides.


7. Drain on absorbent paper and serve hot with tomato ketchup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6