Cottage Cheese Balls

Cottage Cheese Balls Recipe

A light snack with a soft inside and a crunchy exterior, these cheese balls are easy to make and loaded with a lot of flavour.

Cooking time
30 min


    • cottage cheese made from 1 litre fat free milk

    • 1 packet Saffola masala oats curry & pepper 

    • 1 red onion, finely chopped

    • handful of fresh coriander, finely chopped

    • 1/2 green chilli, finely chopped

    • Saffola oil (1/2 teaspoon per ball)

    • pancake puff pan


    Tomato Basil Sauce


    • 1 cup cherry tomatoes, quartered

    • 2 cloves garlic, finely chopped

    • 1/2 teaspoon dried basil

    • 1/2 teaspoon salt

    • 2 teaspoon sugar

    • 1 tablespoon Saffola oil

How to make Cottage Cheese Balls

    • Cook Curry and Pepper masala oats once it's cooked, bring it to room temperature

    • In a large bowl, add cottage cheese, coriander, chillies and cooked curry and pepper oats. Mix well till all the flavours are well incorporated

    • Make balls of this mixture big enough to fit the pancake puff pan. If the mixture is too sticky, wet your palms with some cold water

    • Roll/dredge the balls in dried oats. Make sure to cover the balls evenly with oats as this makes for a crunchy exterior

    • Heat the pancake puff pan on medium low and add 1/2 teaspoon Saffola oil in all the rounds

    • Once the pan is heated, carefully put the cheese balls in the rounds and cook on medium low turning the balls every minute. Continue to cook while turning the cheese balls constantly till you get an even golden brown colour

    • Serve hot with tomato basil sauce


    Tomato Basil Sauce


    • In a saucepan heat oil on medium low

    • Add garlic and cook on low for a minute or till it becomes very fragrant

    • Add tomatoes, basil, salt and sugar and stir to mix well

    • Cover and cook on low till the tomatoes break down into a pulp like consistency

    • Mash it with the back of a spoon to bring the sauce together. Taste to adjust seasoning. Serve warm

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