Schezwan Cheese Balls by Tarla Dalal


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Schezwan Cheese Balls A quick and easy Indo-Chinese snack that’s guaranteed to tease your taste buds! These spicy cheese balls are resplendent with the pungent taste of Schezwan sauce and the crunch of spring onions. Deep-fried to perfection, the Schezwan Cheese Balls have a gooey cheesy core that warms the palate. You can enjoy this as a evening tea snack on a rainy day, just like pakoras, or you can serve it as an accompaniment for Chinese dishes. It’s also great to serve as a starter, or as a snack at cocktail parties. Preparation Time: 10 minutes. Cooking Time: 20 minutes. Makes 28 balls. 1 tbsp Schezuan sauce 1 cup grated processed cheese ½ cup finely chopped spring onion whites and greens 2 tsp finely chopped garlic (lehsun) 2 tbsp plain flour (maida) 1 tbsp rice flour (chawal ka atta) ½ tsp dry red chilli flakes (paprika) Salt to taste Oil for deep- frying For serving Tomato ketchup 1. Combine all the ingredients in a deep bowl and mix very well with your hands. 2. Divide the mixture into 28 equal portions and roll each portion into a ball. 3. Heat the oil in a deep non-stick pan, deep-fry a few balls at a time till they turn golden-brown in colour from all the sides and drain on an absorbent paper. Serve immediately with tomato ketchup.