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Ingredients
Ingredients:
For Stuffing
1 tsp Oil
1/2 Capsicum (Chopped)
1 Carrot (Chopped)
1/2 Cup Corn (Boiled)
2 tbsp Schezwan Sauce
1 tbsp Tomato Ketchup
1/2 Cup Cabbage (Chopped)
1/2 cup Cheese (Grated)
Salt
For Outer Covering
3 Potatoes (Boiled & mashed)
1/2 Cup Rice Flakes (Soaked)
1/2 Paneer (Grated)
1 tbsp Corn Flour
1 tsp Red Chilli Flakes
Method
Method:
Start with heating oil in the pan, Once the oil is boiled properly add Capsicum, Carrot, Corn, Schezwan Sauce & Ketchup. Cook it for few minutes and then turn off the flame. After turning off the flame, add Cabbage & Cheese with little Salt. Mix it properly and let it cool down. After removing it in the bowl.
For Outer Covering, Add Potato (Boiled & Mashed) in the bowl with Rice Flakes, Paneer, Corn Flour & Finally Red Chilli Flakes in the mix.
After mixing it nicely, divide them in an equal portion around half inch balls. Same with the stuffing just smaller balls for stuffing in. Assemble both together into the outer coverage, make a depression and carefully seal it. Now roll it into the ball with edges covered properly. Then finally deep fry the balls in hot oil to make Schezwan Bombs. Once they formed the golden color, you are ready to serve them on the plate.
Host: Ruchi Bharani and Harshini Kanhekar
Director: Chirag Mehta & Katyayani Kapoor
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Shirin Shinde, Abhishek Deshmukh
Editor: Dinesh Shetty
Producer: Neha Barjatya
Copyrights: Rajshri Entertainment Private Limited
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