My earliest memory of food and the fondest memory of my childhood is the Sunday cheese cutlet. When I was growing up, every Sunday, my parents would take my little sister and me to a little place on top of a hill. My sister and I would play on the swings and the see-saw and then run to our parents when the cheese cutlets had arrived at our table. I can never forget the flavour of those cheese cutlets, with a little green chilli, the satiation and the cool breeze outside the city. Cheers to cheese cutlets and the sweet memories of childhood.
Little Cheese and Chilli Poppers – 15 to 20 pieces
Processed Cheese (preferably Cheddar), grated 1 ½ cup
Potato (Aloo), boiled and grated ½ cup
Green Chilli (Hari Mirch) 1, chopped
Refined Flour (maida) 2 tablespoons
Baking Powder ¼ teaspoon
Salt (namak) to taste
Black Pepper Powder (Kali Mirch Powder)
Egg , lightly beaten 1 in no. , for egg wash (cornflour mixed with a little water can be used in place of egg)
Breadcrumbs 1 cup, to coat
Oil for frying
In a mixing bowl, take grated cheese, chopped green chilli, boiled and grated potato, flour and baking powder sieved together, salt, pepper and mix all these ingredients together.
Knead this mixture well.
Divide it into 16 to 20 equal portions. Round them up into lemon size balls.
Lightly beat the egg and coat these cheese poppers in the egg.
Now roll them in breadcrumbs to form a coating.
Heat oil in a deep pan, once the oil is hot , fry the cheese poppers until they are golden brown.
Once all the cheese chilli Poppers are fried, serve hot with tomato sauce.
You can also serve it on toothpicks as a party snack.
ü Once the mixture is kneaded, insert an jalapeno pepper in the centre of the cheese poppers. Round it up and seal on all sides before frying.
ü You can also insert a piece of fresh Red chilli or pickled Red Chilli in the centre of the cheese poppers and round them up again before frying.
ü In place of the chopped green chilli you can also use chopped green bell pepper, to make the chilli n cheese poppers less spicy.