White Fantasy
White Fantasy
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
-
Nothing could be more fantastic.
Cooking Time: 15-20 minutesServings: 4 Preparation Time: 10-15 minutes Category: Veg
Ingredients
| • | Potatoes,boiled and mashed | 2 cups |
| • | Fresh bread crumbs | 6 tablespoons |
| • | Cornflour/ corn starch | 2 tablespoons + 1/2 cup |
| • | Chaat masala | 1 1/2 tablespoons + to sprinkle |
| • | Green chillies,finely chopped | 2 teaspoons |
| • | Black pepper powder | 2 1/2 teaspoons |
| • | Salt | to taste |
| • | Paneer (cottage cheese),crumbled | 1 1/2 cups |
| • | Green peas,boiled | 2 tablespoons |
| • | Red capsicum,chopped | 1 1/2 tablespoons |
| • | Green capsicum,chopped | 1 1/2 tablespoons |
| • | Carrots,parboiled chopped | 3 tablespoons |
| • | Oil | to deep fry |
| • | Olive oil | for greasing |
| • | Refined flour (maida) | 1/4 cup |
| • | Sago (sabudana),soaked | 2 cups |
Method
For outer covering place mashed potatoes in a glass bowl. Add fresh breadcrumbs, cornflour, 1½ tbsps chaat masala, 1 tsp finely chopped green chillies, 1 tsp black pepper powder and salt and mix well.
To make the filling, place crumbled cottage cheese in a bowl. Add boiled green peas, red capsicum, green capsicum, carrots, green chillies, 1 tsp black pepper powder and salt and mix well. Heat sufficient oil in a kadai.
With greased hands divide the potato dough in large lime size balls and stuff them with the cottage cheese mixture. Gather the edges and seal well and roll into balls.
Take refined flour in another bowl, add ½ tsp pepper powder (optional), salt and sufficient water and mix well to make a smooth and thick batter.
Spread sago in one plate and 1 cup cornflour in another plate. Dip the stuffed balls in the flour batter till they are well coated. Shake off excess batter and roll in the sago. Finally roll in cornflour.
Gently slide into hot oil and deep fry till lightly coloured. Drain on absorbent paper. Sprinkle chaat masala and cut into halves. Serve hot with tomato ketchup.
For outer covering place mashed potatoes in a glass bowl. Add fresh breadcrumbs, cornflour, 1½ tbsps chaat masala, 1 tsp finely chopped green chillies, 1 tsp black pepper powder and salt and mix well.
To make the filling, place crumbled cottage cheese in a bowl. Add boiled green peas, red capsicum, green capsicum, carrots, green chillies, 1 tsp black pepper powder and salt and mix well. Heat sufficient oil in a kadai.
With greased hands divide the potato dough in large lime size balls and stuff them with the cottage cheese mixture. Gather the edges and seal well and roll into balls.
Take refined flour in another bowl, add ½ tsp pepper powder (optional), salt and sufficient water and mix well to make a smooth and thick batter.
Spread sago in one plate and 1 cup cornflour in another plate. Dip the stuffed balls in the flour batter till they are well coated. Shake off excess batter and roll in the sago. Finally roll in cornflour.
Gently slide into hot oil and deep fry till lightly coloured. Drain on absorbent paper. Sprinkle chaat masala and cut into halves. Serve hot with tomato ketchup.
Comments
Post a Comment