POTATO CHEESE BALLS

POTATO CHEESE BALLS

INGREDIENTS

• Boiled potatoes - 4-5 medium sized
• Mozarella cheese - cut into small cubes
• Bread slices - 2-3
• Green chillies chopped - 1-2
• Salt to taste
• Red chilli powder - 1/4 teaspoon
• Anardana powder - 1/4 teaspoon
• Garam masala powder - a pinch
• Chopped coriander (optional)
• Oil for deep frying

METHOD

• Mash the boiled potatoes really well.
• Next, add bread slices, chopped green chillies, salt, red chilli powder, anardana powder, garam masala powder and freshly chopped coriander to the mashed potatoes.
• Mix them well.

• Now, take small balls of this mixture and flatten them from the base.
• Next, place a small mozzarella cheese cube in the centre of each flattened ball.

• Now, make a ball of each of these with cheese stuffed inside such that cheese gets covered completely by the potatoes.

• Next, heat oil in a pan for deep frying.
• Drop these balls in the hot oil one by one and deep fry till they turn golden brown.

• Take them out on a paper towel or a tissue paper to soak the excess oil.
• Potato cheese balls are ready to serve.

NAN KHATAI

NAN KHATAI

 

 

 

INGREDIENTS

• Maida - 1 cup
• Besan - 1/4 cup
• Sooji - 1/4 cup
• Ghee/butter - 1/2 cup
• Powdered sugar - 1/2 cup
• Cardamom powder - 1 teaspoon
• Nutmeg powder - 1 teaspoon
• Baking powder - 1/2 teaspoon

 

 

METHOD

• Take ghee/butter & sugar together in a bowl & beat till they become light & fluffy.

 

• Mix all the dry ingredients in a bowl.
• Add ghee & sugar mix to the dry ingredients mixture and form a soft dough.

• Keep the dough aside for 10 minutes.
• Now roll small balls out of this dough and flatten them a little.
• Grease the cookie baking sheet of the oven with oil.
• Now place the flattened dough balls on the cookie sheet at a little distance from each other.

• Preheat oven for around 10 minutes at 180 degrees.
• Bake them for 20 minutes or unless golden brown in an oven at 180 degrees.

• Allow it to cool and nan-khatai will come off the cookie sheet in some time.
• Nan-khatai is ready to serve.