Ekadashi Cheese Balls

 INGREDIENTS :

Potato-2 

Color Bellpepper-1or 2

Dried Italian Herbs

 Black Pepper Powder 

Red Chilli flakes /Green Chilly 

Salt

 Arrowroot powder

 Tapioca Flour 

Amul Cheese Slices 

 

INSTRUCTIONS : 

 Mash boiled potato, add finely chopped colored Bellpeppers, dried Italian herbs, black pepper powder, red Chilli flakes &/or green chilly finely chopped, salt, arrowroot powder or tapioca flour (optional- helps in binding better). Mix well. Chop amul cheese slices into tiny squares or can use homemade cheese or any ekadashi friendly cheese. Take a portion of this potato mixture, flatten it onto greased hands, stuff cheese & roll it to a bowl. Repeat this with all the mixture. Heat apoe/paniyaram pan & brush  with olive oil or ghee or butter. Add these balls. Fry on one side. Add some more ghee on top & turn gently to cook on other side. Serve with tomato sauce or marinara sauce or any chatni or dip of your choice.