Learn how to make Schezwan Bombs for a quick and healthy snack with Chef Ruchi Bharani and Special guest Harshini Kanhekar on Rajshri Food.

Schezwan corn cheese balls is a palate-pleasing vegetarian Chinese recipe that can be made right in your kitchen in no time at all. The corn kernels are mixed with cheese, schezwan chutney, refined flour, tomato Ketchup to make some balls. The corn balls are deep fried till they get nice and crisp golden brown color.
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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:
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.