Ingredients
2 papads, raw
1 cup grated paneer (cottage cheese)
2 tbsp tomato ketchup
1/2 tbsp Schezuan Sauce
1/4 cup boiled and mashed potatoes
salt to taste
1/4 cup plain flour (maida) mixed with ¼ cup water
oil for deep-frying
Method
Grind the papads in a mixer to a powder and keep aside.
Combine the paneer, tomato ketchup, schezwan sauce, potatoes and salt and mix well.
Divide the mixture into 10 equal portions and shape each portion into a ball.
Dip each ball in the flour mixture and roll them in the powdered papads.
Heat the oil in a kadhai and deep-fry the sandwiched paneer cubes till they turn golden brown in colour.
Drain on an absorbent paper and serve hot.
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