March 10, 2016

Vegetable Cheese Pops


"Cheese balls are mouth melting. My recipe is also about cheese balls or pops but little different with secret ingredients. Vegetable Cheese Pops have mix vegetable outer layering filled with cheese inside and few Indian spices. Yes Indian spices….Isn’t that sounds yummy? Give a try to my version of Vegetable Cheese pops….Very easy, simple yet deliciously amazing."



Cuisine: Indian | Recipe Category:  Appetizers & Snacks
Prep Time: 30 Minutes | Cook time: 10 Minutes | serving: 25 Pc

Ingredients

For the outer Layer

1.
Potato, boiled, chilled and mashed
2 cup
2.
Beaten rice/Poha (see quick tips)
1 cup (Dry)
3.
Carrots, finely chopped, par boiled
½ cup
4.
Green pea, par boiled
½ cup
5.
Corn kernels, par boiled
½ cup
6.
Coriander , finely chopped
¼ cup
7.
Oil 
1 Tbsp.
8.
Chili powder
1 Tsp
9.
Turmeric powder
1 Tsp
10.
Garam masala
1 Tsp.
11.
Cumin powder
1 Tsp
12.
Salt
To  taste

For the Stuffing

1.
Grated cheese (i used mozzarella and processed one)
1 cup
2.
Italian herbs or any herb
1 Tbsp.
3.
Red chili flakes
1 Tsp.

Other Ingredients

1.
Corn starch
¼ cup + 3 Tbsp.
2.
Bread crumbs
1-2 cup
3.
Oil
For frying

Step By Step Instruction: [Hide Images]

For the outer Layer

  1. Boil and rest potato to chill down completely. You can refrigerate for quick chill and then mash them.
  2. Finely chop the carrots and parboil with corn and peas.
  3. Place poha in strainer and wash under running water.  Let them rest for a while until they turn soft and rise in size.
  4.  
  5. Heat oil in pan. Add parboiled carrots, peas and corn; Sauté for 2-3 minutes.
  6. Add mashed potato and all dry spices and mix well.
  7. Add poha and chopped coriander, at this point switch off the flame, mix well and keep aside to to cool down. 
  8. You can refrigerate to set the mixture.
  9. Divide the mixture into 25 lemon sized ball and keep aside.

For the Stuffing


  1. Mix all the ingredients given in table for the stuffing.
  2. Divide the mixture into 25 small equal sized balls. Keep aside.

For the Vegetable Cheese Pops

  1. Mix ¼ cup of corn starch with water to make thin paste. Keep aside.
  2. Spread the 3 Tbsp. of corn starch in plate and keep aside.
  3. Spread the bread crumbs in another plate and keep aside.
  4. Now take potato mixture ball and flatten a little.
  5. Place 1 cheese mixture ball in center, start bringing all the sides together and seal from all sides to give a round shape. 
  6. Roll the ball in corn starch plate. This step is optional but gives a great binding to balls. 
  7. Dip the ball in corn starch paste then in breadcrumbs.
  8. Repeat the process to prepare all the cheese pops.
  9. Deep fry in hot oil until golden brown.
  10. Let cool on paper towels to absorb oil and serve hot.
Quick Tips:
  1. I have used Poha as binding ingredient. You can use bread crumbs too.
  2. If you have time before frying the cheese pops, refrigerate them. 
  3. You can make the pops in advance. Finish all steps except frying, cover and freeze them. Thaw them before 2-3 hours of frying. Once they are in room temperature fry and serve hot without compromising taste and texture.



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