One of my favorite dishes in one of my favorite restaurants in Kuala Lumpur is Masala Cheese Balls at the Gem Restaurant in Little India. However, the last time I went there to celebrate my birthday, I was sadly told by the waiter that they were all out.
At first, I felt anger. How could they?
It was then followed by shock. I can’t believe they don’t have my cheese balls!
AND of course, that was follow by denial. Surely, they must be joking.
After the sadness set in, I came to the realization that I have no balls.
NO BALLS…what a sad and demoralizing fate that is.
However, like a ray of sunlight after the thunder storm, an epiphany came upon me. If God takes away your balls, the powers that be open up a window of opportunity for you to try and create your own. That’s exactly what I did and although not exactly the same dish, what resulted was equally as delicious and addictive.
Imagine how good a warm, gooey chocolate chip cookie hot and fresh from the oven is. Now, imagine that instead of being sweet, it is cheesy. Instead of chocolate chips, there are bits of green chilies and scallions. This is the best way to describe Masala Cheese Pancakes-a warm, gooey and slightly spicy mini cheese pancake. My mouth waters just thinking about it.
Deliciousness aside, these are fairly easy to throw together and great for impressing guests. Perfect as a starter for a dinner party, cocktail hour or holiday get together. Pair with a nice glass of wine or a citrus cocktail and you’ll be set. Serve with your favorite tomato chutney or a spicy cucumber Indian inspired salsa for an added kick of spice. Who needs balls anyway?
Cheesy and gooey with just a touch of spice, these Masala Cheese Pancakes are as a starter, party food or decadent snack. #vegetarianrecipes #cheese #pancakes #easyentertaining #spicyrecipes #appetizer
- 2 cups/250 g Cheddar cheese (grated)
- 1 cup/128 g flour
- 1 green chile (finely chopped)
- 2 tbsp scallions (finely chopped)
- 1/4 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- black pepper
- 1/2 tsp Garam Masala
- 1 cup/245 g plain yogurt
- 1 small cucumber
- 1 medium tomato
- 1–2 tsp fresh lemon juice
- 2 scallions
- 2–3 red birds eye chilies (depends on your tolerance for spice)
- 1–2 tsp madras curry powder (depends on your tolerance for spice)
- sea salt
- black pepper
- In a large mixing bowl, combine flour, salt, black pepper and spices and mix well.
- Add chopped green chilis and scallions and toss to combine.
- Add grated cheddar cheese and mix well so as to incorporate the cheese with the flour.
- Lastly, combine yogurt with the cheese and flour mix and thoroughly combine. Let sit for 5-10 minutes. Dough should be wet and a little sticky.
- Heat a splash of oil in a non-stick frying pan or skillet over low/medium heat.
- Add a tablespoon of batter to the pan one at a time and cook until golden on each side.
- Remove from heat and serve hot with tomato chutney or cucumber salsa.
- Chop cucumber, tomato, scallions and birds eye chilis and mix together.
- Add lemon juice and curry powder and mix together.
- Season with salt and pepper to taste.
- Category: starter, vegetarian
- Cuisine: Indian
Keywords: cheese, pancakes, masala, spicy, vegetarian, appetizer