Vegetable Paneer And Noodle Balls

Tarla.Dalal's picture

Feb. 11, 2019

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!


Grated carrot 1/2 Cup (8 tbs)
Grated cauliflower 1/2 Cup (8 tbs)
Grated paneer 1 Cup (16 tbs) (cottage cheese)
Green chilli paste 2 Teaspoon
Garlic paste 1/2 Teaspoon (lehsun)
Salt To Taste
Plain flour 1/2 Cup (8 tbs) (maida)
Rice noodles/Hakka noodles 1/2 Cup (8 tbs) , crush
Oil 1 Cup (16 tbs) (For deep frying)



1. Combine all the remaining ingredients in a deep bowl and mix well.

2. Divide the mixture into 10 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 Schezuan sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3