This recipe is made with leftover salted cooked rice. I had, a day old rice with me. I generally use leftover rice in making it's pakora or parantha.I like the cooking concept of melting cheese coming out of balls made with corn or spinach. I wanted to use this concept in my own recipe.
This is a power packed recipe of carbohydrate and vitamins and minerals.
I used boiled vegetables to give it a healthier version. You can use any vegetable of your choice. Here I used carrots, peas, corn and capsicum. Boiled beans and chopped mushrooms can also be added depending on your choice.
Adding breadcrumbs gives a good binding which protects rice balls from breaking.
Use room temperature cheese, here I used mozerralla cheese, you can switch to processed cheese also. Mozzarella cheese melts quick which taste better.
Be careful while adding salt if you are using salted rice.
This recipe can be served as evening snack for kids or guests.
Serves: 9-10 balls
INGREDIENTS
1 cup boiled rice
1/2 cup boiled vegetables
1/4 cup breadcrumbs
1/4 cup grated mozzarella cheese
1/2 tsp oregano
1/2 tsp chaat masala
salt and chili to taste
oil for frying
METHOD
Mix together rice and boiled mix vegetables. Add salt, chili and chaat masala. Give it a good mix mashing roughly with spoon. Don't over mash to fine paste as roughly mashed vegetable tastes good.
Mix breadcrumbs well. Take medium sized ball, roll it and fill grated cheese in it. Seal it from all the edges. Ensure there are no cracks or cheese will come out while frying.
Heat oil and deep fry on medium flame.
Pictorial:
1. Mix together cooked rice and boiled vegetables.
2. Mix roughly with hands and add breadcrumbs.
3. Add salt, pepper, oregano and chaat masala.
4. Make medium sized ball and dig in from centre and fill gated cheese inside and close well from all over the edges.
5. Deep fry.
6. Closer look.
7. Serve hot!.
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