Recipe Link :- https://www.tarladalal.com/Vegetable-Paneer-and-Noodle-Balls-22554r ----------------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalVegetable, Paneer and Noodle Balls 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!Vegetable, Paneer and Noodle Balls Preparation Time: 15 Minutes Cooking Time: 20 Minutes. Makes 10 balls. Vegetable, Paneer and Noodle Balls Ingredients½ cup grated carrot½ cup grated cauliflower1 cup grated paneer (cottage cheese)2 tsp green chilli paste½ tsp garlic (lehsun) pasteSalt to taste½ cup plain flour (maida)Crushed rice noodles or crushed hakka noodles for rollingOil for deep-fryingFor servingSchezuan sauce1. 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.Serve immediately with Schezuan sauce.
