Cheese Puff Shillong Style Recipe
Ingredients
| Plain flour | 1 Cup (16 tbs) | |
| Butter | 100 Gram | |
| Cheese | 100 Gram, grated | |
| Eggs | 4 Small, beaten | |
| 1 large anion grated | ||
| Ground roasted cumin | 1 Teaspoon (Leveled) | |
| Salt | 1 1/2 Teaspoon (Leveled) | |
| Pepper | 1/2 Teaspoon | |
| Green chillies | 2 , chopped | |
| Coriander | 2 Tablespoon, finley chopped | |
| 1 1/4 cups/300 ml. milk or water vegetable oil | ||
Directions
1. Heat butter and water or milk together in a pan over low heat until the butter is melted and water is at boiling point.
2. Remove from heat add flour and beat vigorously with a wooden spoon, until mixture is smooth and falls away from the side of the pan.
3. Allow the mixture to cool slightly then add the beaten eggs gradually a little at a time and beat well.
4. Stir in cheese, onion, cumin, chilli, salt, coriander and pepper. Mix well.
5. Heat oil in a pan and fry 1 teaspoon of mixture until it puffs up and colour turns golden and crisp from all sides. Fry the mixture a few at a time in batches. Drain well on a kitchen paper.
6. Serve hot with sweet and sour sauce (See chapter "Sauces" in The Flavours of China) by same author or tomato sauce.
2. Remove from heat add flour and beat vigorously with a wooden spoon, until mixture is smooth and falls away from the side of the pan.
3. Allow the mixture to cool slightly then add the beaten eggs gradually a little at a time and beat well.
4. Stir in cheese, onion, cumin, chilli, salt, coriander and pepper. Mix well.
5. Heat oil in a pan and fry 1 teaspoon of mixture until it puffs up and colour turns golden and crisp from all sides. Fry the mixture a few at a time in batches. Drain well on a kitchen paper.
6. Serve hot with sweet and sour sauce (See chapter "Sauces" in The Flavours of China) by same author or tomato sauce.
Chef
