Ingredients
- Whole milk: 4 quarts (128 oz / 3785g)
- Lemon juice: 0.5 cup (4 oz / 113g)
- Unbleached flour: 1.5 tbsp (0.4 oz / 12g)
- Ghee or unsalted butter: 6 tbsp (3 oz / 85g)
- Medium potatoes (cooked, peeled, mashed): 7 medium (32 oz / 907g)
- Salt: 1 tsp (0.2 oz / 5g)
- Turmeric: 0.25 tsp (0.05 oz / 1.5g)
- Fresh or frozen baby peas (cooked and mashed): 1.5 cups (10 oz / 283g)
- Garam masala: 0.25 tsp (0.05 oz / 1.5g)
- Paprika or cayenne pepper: 0.25 tsp (0.05 oz / 1.5g)
- Sugar: 0.5 tsp (0.1 oz / 2.5g)
- Salt (for pea mixture): 0.5 tsp (0.1 oz / 2.5g)
- Fresh coriander or parsley: 2 tbsp (0.1 oz / 3g)
- Sifted chickpea flour (or whole wheat flour): 0.25 cup (0.9 oz / 25g)
- Ghee or vegetable oil: As needed for deep-frying
Ingredients
- Finely chopped almonds or cashews: 0.25 cup (1.4 oz / 40g)
- Peeled fresh ginger root: 1-inch piece (0.5 oz / 14g)
- Hot green chilies: 1 to 2 whole chilies
- Water: 0.5 cup (4 oz / 113g)
- Ground coriander: 0.5 tbsp (0.1 oz / 3g)
- Ground cumin: 1 tsp (0.1 oz / 2g)
- Turmeric: 0.5 tsp (0.05 oz / 1.5g)
- Ghee (or a mix of oil and butter): 5 tbsp (2.5 oz / 71g)
- Cumin seeds: 1 tsp (0.1 oz / 2g)
- Cinnamon stick: 1-inch piece
- Whole cloves: 4 cloves
- Tomatoes (peeled, seeded, finely chopped): 3 cups (24 oz / 680g)
- Chenna whey or water: 0.75 cup (6 oz / 170g)
- Salt: 1 tsp (0.2 oz / 5g)
- Fresh coriander or parsley (chopped): 2 tbsp (0.1 oz / 3g)
Step-by-Step Instructions
- Bring 4 quarts (128 oz / 3785g) of whole milk to a boil in a heavy-bottomed 5-to-6-quart pan over high heat, stirring constantly. When the foam begins to rise, reduce the heat to moderately low and immediately add 0.5 cup (4 oz / 113g) lemon juice, stirring slowly in one direction until large cheese lumps separate from the whey. If cheese does not form within 1 minute, add 1 tbsp (0.5 oz / 15g) more lemon juice, then remove from heat.
- Moisten a triple-thick cheesecloth, line a colander with it in the sink, and transfer the cheese curds into the colander. Pour the remaining whey through a strainer, saving 0.75 cup (6 oz / 170g) of whey for your Chenna Rasedar gravy, and add the strained bits to the colander. Twist the cheesecloth tightly to extract moisture, place a weight on top (like a heavy bowl of water), and press for 20-30 minutes until the cheese weighs exactly 20 oz (570g), feeling firm but moist.
- Break the warm cheese into chunks, press with paper towels to dry, and sprinkle in 1.5 tbsp (0.4 oz / 12g) unbleached flour. Knead across the work surface with the heel of your palm until smooth and grain-free, then roll the dough into a rope and divide into 12 equal portions, rolling each into a smooth ball.
- Heat 3 tbsp (1.5 oz / 42.5g) ghee in a nonstick frying pan over moderate heat, add 32 oz (907g) mashed potatoes, 1 tsp (0.2 oz / 5g) salt, and 0.25 tsp (0.05 oz / 1.5g) turmeric, and stir-fry for 3-4 minutes before transferring to a plate to cool. In the same pan, heat the remaining 3 tbsp (1.5 oz / 42.5g) ghee, add 10 oz (283g) mashed peas, 0.25 tsp (0.05 oz / 1.5g) garam masala, 0.25 tsp (0.05 oz / 1.5g) paprika, 0.5 tsp (0.1 oz / 2.5g) sugar, 0.5 tsp (0.1 oz / 2.5g) salt, and 2 tbsp (0.1 oz / 3g) herbs, stir-fry for 2-3 minutes, and transfer to a separate plate to cool.
- Divide the cooled potato and pea mixtures into 12 equal portions each. Flatten a potato portion in your palm to about 3.5 inches (9 cm), place a pea portion in the center, and wrap the potato entirely around the peas, molding it into a neat ball, and repeat for all 12 portions.
- Oil your hands and work surface, flatten a cheese ball to 4.5 inches (11.5 cm) in diameter, place a stuffed potato ball in the center, and wrap the cheese completely around it. Seal smoothly, roll each ball in 0.25 cup (0.9 oz / 25g) sifted chickpea flour to coat, and shake off any excess.
- Fill a deep-frying vessel halfway with ghee or vegetable oil and heat over moderately high heat until it reaches 350°F (180°C). Deep-fry the stuffed Chenna Rasedar balls one or two at a time for 3-4 minutes until golden brown, turning as needed, and drain on paper towels.
- To prepare the gravy, blend 1.4 oz (40g) chopped almonds, the ginger piece, and chilies until powdered, then add 0.5 cup (4 oz / 113g) water to create a smooth purée. Add 0.5 tbsp (0.1 oz / 3g) ground coriander, 1 tsp (0.1 oz / 2g) ground cumin, and 0.5 tsp (0.05 oz / 1.5g) turmeric, processing until blended into a wet masala.
- Heat 5 tbsp (2.5 oz / 71g) ghee in a large heavy-bottomed pan over moderate heat, add 1 tsp (0.1 oz / 2g) cumin seeds and 4 whole cloves, frying for 10-15 seconds. Add 0.5 cup (4 oz / 113g) of chopped tomatoes and the wet masala, stir-frying until the oil separates, then stir in the remaining tomatoes, 0.75 cup (6 oz / 170g) whey, and 1 tsp (0.2 oz / 5g) salt, simmering covered on low heat for 20-25 minutes until thickened.
- To serve your visually stunning Chenna Rasedar, pour the fragrant tomato gravy into a serving dish, slice the deep-fried cheese balls in half to reveal the green, gold, and white layers, arrange them cut-side up in the sauce, and garnish with fresh herbs.
Nutritional Information (Per Serving)
Note: Calculations are approximate based on 1 serving (1 stuffed cheese ball with gravy) and include estimated oil absorption from deep-frying.
- Calories: 535 kcal
- Carbohydrates: 34 g
- Protein: 14 g
- Fat: 39 g
Pro Tips
- Master the Chenna Moisture: The success of your stuffed cheese balls rests entirely on the moisture level of the chenna. If it is too wet, the balls will disintegrate in the hot oil. If it is too dry, they will crack while rolling. Press it until it weighs exactly 20 ounces (570g) for the perfect balance.
- Knead While Warm: For a flawlessly smooth, grain-free dough that won't split during frying, you must knead the fresh cheese while it is still warm. Use the heel of your palm to smear it across the counter until it becomes a cohesive, fluffy mass.
- Eliminate Air Pockets: When encasing the peas in the potato, and subsequently the potato in the cheese, press firmly to ensure there are absolutely no air pockets. Trapped air expands in hot oil and can cause the balls to burst open.
- Maintain Exact Frying Temperatures: Keep your frying oil or ghee at a steady 350°F (180°C). If the temperature drops too low, the cheese will absorb excess oil and become heavy or fall apart. If it is too high, the outside will burn before the inner layers are properly heated.
Frequently Asked Questions (FAQ)
Can I use store-bought paneer instead of making fresh chenna for this authentic Indian recipe? While store-bought paneer is a great time-saver for a standard paneer kofta alternative, this specific Chenna Rasedar recipe relies on the warm, pliable texture of freshly curdled chenna. Store-bought paneer is pressed much firmer and will not knead into the soft, grain-free dough required to wrap around the potato and pea stuffing without cracking.
Why did my deep-fried cheese balls fall apart in the oil? The two most common reasons stuffed cheese balls disintegrate are excess moisture in the cheese and low frying temperatures. Ensure your chenna is pressed adequately (it should feel firm but moist) and always use a deep-fry thermometer to maintain the oil at exactly 350°F (180°C).
Can I prepare Chenna Rasedar ahead of time for entertaining guests? Yes, this is an excellent dish for entertaining guest meals. You can prepare the stuffed cheese balls and the tomato gravy recipe a day in advance. Store them separately in the refrigerator. Reheat the gravy on the stove, briefly warm the fried balls in an oven to crisp the exterior, and slice them just before placing them into the hot gravy to serve.
What should I serve alongside Chenna Rasedar? Because this dish features a rich, fragrant tomato gravy and a hearty potato and pea filling, it pairs beautifully with light, fluffy basmati rice, warm naan, or fresh chapatis to soak up the sauce. A simple cucumber raita or fresh green salad helps balance the richness of the deep-fried cheese balls.
