Looking for a cheesy, crunchy evening snack? These crispy soya cheese balls deliver a golden exterior and a soft, melty centre in under 30 minutes.
Start with properly soaked and squeezed soya chunks. Excess water is the main reason balls break, so squeeze firmly. Mix the mashed soya with boiled potato, paneer, chopped green chillies, and spices like garam masala, chat masala and coriander powder.
Stuff a little grated cheese inside each ball, chill for 15 minutes, then coat with cornflour slurry and breadcrumbs. Deep-fry on medium heat until golden or air-fry at 180°C for a lighter version.
From kitchen testing, double-coating and proper chilling give the best crunch. Serve hot with ketchup or green chutney.
These protein-rich soya cheese balls work well for tea-time, parties or kids’ tiffin. Keep quality whole spices and ground masalas ready so the flavour stays consistent every time.
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