3amul processed cheese cubescut into 4 pieces each (you can use any other cheese/brand)
Instructions
Blanching spinach leaves and making puree
Soak Palak leaves in a bowl containing water and pinch of salt for about 5 minutes.
Remove the stems from the leaves. Roughly chop the leaves.
Add water in a wide pan and bring to a boil. Then add spinach leaves and cook for 2-3 minutes.
Immediately remove and soak the leaves in a bowl of ice cold water for 1 minute. Drain all the excess water.
In a mixer/blender jar, add blanched palak leaves and blend till you get a smooth puree. Do not add water while blending. If you require, just add a little water. Keep the spinach puree aside.
Preparing spinach cheese balls
In a wide bowl, combine mashed potatoes, spinach puree, bread crumbs, salt, dhaniya+jeera powder, amchur powder, chaat masala and garam masala. Mix well and form a dough-like ball.
Pinch a small portion from the dough and flatten it with fingers.
Place cheese piece and seal the edges together and make a ball without any cracks.
Deep fry on a medium flame till they turn crisp and light golden in colour.
Serve these balls with tomato ketchup or chilli sauce. Enjoy.
Video
Notes
•Do not add water while blending spinach. If you require, just add a little water.•You can add more bread crumbs if your dough is sticky.•We have used amul proceesed cheese cubes and cut each cube into 4 pieces. You can even use mozzarella or any other cheese.•When you make balls, make sure there are no cracks in them. Otherwise they may break and cheese may burst out while frying.•We have prepared 12 balls. If you want you can reduce the size and serve each ball with a toothpick inserted on it.