‘Winter is coming,’ said the great Ned Stark once. Oops sorry, many times, teehee! And I don’t know about you but I sure do feel hungry more often than usual during this season. Moreover, what I really end up craving for is warm comfort food. Our girl Vidhi Doshi a.k.a. @ramenhairedgirl sent in a recipe for cheese chutney bombs and honestly, it looks so tempting! I’m totes ready to brave the winter with this recipe in hand!
Want to get your hands on the recipe too? Then scroll down to read it and don’t forget to bookmark it.
What You’ll Need
Breadcrumbs for rolling
2 tbsp maida + 1/3 cup of water
For Outer Filling
1 cup boiled grated potatoes
1/2 cup soaked poha with excess water squeezed out
1/4 cup grated paneer
1 tbsp cornflour
1/4 tsp cumin powder
1/4 tsp garam masala
1/4 tsp chilli powder
Salt to taste
For Dry Chutney
1/3 cup grated coconut (fresh or frozen)
3/4 cup coriander leaves and stems (loosely packed)
1 green chilli
2 large garlic cloves or 3 if small
1/2 inch piece of ginger
1 cm cubes of cheese (you will need 8)
Salt to taste
1 tsp lemon juice
Here’s How You Can Put It All Together
Step 1: Add all the ingredients for the outer dough in a deep bowl. You can also add a few other ingredients like coriander or chillies if you like!
Step 2: Then, mix it into a well-bound mixture but do not over mix. When you over mix, it may release more water from the poha or paneer.
Step 3: Next, in a small mixer jar, add all the ingredients for the dry chutney. Since it has to be a dry chutney, you don’t need to add water. But if it’s too hard to grind, you can use 1-2 tsp of water.
Step 4: After that, grease your hands with a little oil. Then, take a portion of the dough and flatten it between your palms. Place one portion of the chutney (approx 3/4 tsp) in the centre of the dough.
Step 5: Now place a cheese cube in the centre.
Step 6: Gently roll it up into a ball using both your palms. If the chutney seems to be coming out, fix it with more potato dough. Since the dough is very soft, work gently. Now, coat it in the maida and water mixture.
Step 7: Immediately coat it in breadcrumbs. If you don’t have breadcrumbs, you can use rava. Roll it gently between your palms again so that the crumbs stick to the chutney bomb.
Step 8: Keep them in the fridge for about 30 minutes before deep frying so that they become a little firm. You can deep fry immediately as well but they might break open.
Step 9: Once deep fried till golden brown, drain on a tissue paper and serve immediately!
Wasn’t this very easy to make? If you do try this recipe, please let us know how it turned out, in the comments below.
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