A simpler version of Dahi ke kebab, focusing on the beauty of simple flavors without overwhelming spices.
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In a mixing bowl, combine the finely chopped onion, diced mozzarella cheese, hung curd, sugar, and salt. Mix well until all ingredients are evenly incorporated.
In a separate bowl, prepare the batter by mixing corn flour with water until smooth. Alternatively, you can use an egg instead.
Shape the hung curd mixture into small balls.
Dip each ball into the batter, ensuring they are well coated.
Roll the coated balls in Panko bread crumbs for an extra crispy texture.
Heat oil in a frying pan over medium heat.
Fry the Panko-coated balls until they are golden brown and crispy on all sides.
Remove from the oil and drain on paper towels before serving.
For extra crispiness, double coat the balls in Panko bread crumbs.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Can I use regular bread crumbs instead of Panko?
While you can use regular bread crumbs, Panko provides a lighter and crispier texture.
What can I serve with Volcano Balls?
These can be served as an appetizer or snack with a yogurt dip or chutney.
Can I make these in advance?
Yes, you can prepare the balls and refrigerate them before frying. Fry them just before serving.
Are these suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven for best results.
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