These deep-fried and stuffed rice balls are absolutely must make ….. Left over rice can be used in many ways to many different rice dishes or roti’s. But, these Cheesy Veggie Rice Balls are an absolute must.
Cheese, rice, veggies mixed with simple spices rolled in a ball and coated with bread crumbs and deep-fried. What more do want …the procedure is simple and easy. Mix, roll, coat and fry. Done!
Rice Balls are a perfect idea for snacks, appetizers or lunch or anytime. Their quick and easy to make and if you serve it up with your choice of sauce or chutney they’re a delight.
Cheese is always a favorite of many….like me. Especially, when cheese is melted it taste so good!
2 1/4 cups cooked rice (chawal)
2 green chillies – finely chopped
1 medium size onion – finely chopped
½ green pepper – finely chopped
½ red or yellow pepper chopped
1 medium carrot - shredded
Salt to taste
1 tsp black pepper
½ tsp Amchur Powder
1/2 cup grated processed cheese
salt to taste
2 tbsp corn flour
½ cup Panko bread crumbs
oil for deep-frying
Mash the rice thoroughly in a bowl and, add in all the vegetables, salt, pepper, green chili, amchur powder, cheese and mix well.
Divide the mixture into approximately 15 equal portions and shape each portion into a round golf ball size.
Take corn flour into a small bowl/plate and add a little water to make a thick paste in another plate take the bread crumbs for coating.
Take each rice ball roll it around in the corn flour paste first and then roll it around in the bread crumbs and set aside. Continue with the rest of the rice balls.
Heat the oil in a kadhai on medium high and deep-fry a few balls at a time, till they turn golden brown in color from all the sides.
Serve hot with your choice of chutney or sauce
All vegetables, onion and green chili can be chopped up in a chopper if you have ....which makes the process easy and faster.
Panko Bread Crumbs are a bit more crisper when fried but you can us your choice of bread crumbs.
Other vegetables of your choice can be added in also.
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