- Potato – 1, boiled
- Cheese – 1 cube
- Cornflour – 1 tsp
- Black Pepper – 2 tsp
- Green chilli – 1, chopped
- Cabbage – 1 bowl, roughly torn
- Tomato – 1, chopped
- garlic paste – 1/2 tsp
- Ginger Paste – 1/2 tsp
To prepare the cheese ball, mix the boiled potato, grated cheese, chopped green chilli, black pepper powder, salt and corn flour.
Make small balls and fry them in batches in little oil over high heat till golden brown.
Make 15 – 16 cheese balls this way. Keep them warm.
In the same oil, add the garlic paste. When it releases the burnt smell, add the chopped tomato and roughly torn cabbage leaves and add 3 cups of water immediately. Add salt and stir. Cook for 5 minutes. Now add the ginger paste and boil for 2 more minutes. Add 1 tsp of corn flour mix in 2 tbsp. cold water and add it to the soup. Stir.
Remove from heat. Serve hot with more black pepper if required. Make sure to add the cheese balls just before serving.