Heat the oil in a frying pan or kadai. While the oil is getting hot, prepare the rice, cheese, and veggie mix. In a mixing bowl, add all the ingredients - cooked rice, cheese, veggies, salt, mustard seed powder. (Except water and all-purpose flour)
Mix them all and make sure the ingredients are well combined.
Now add the flour and slowly add water and mix well. Do not add all the water at once; add as required and mix it.
The mixture should be thick, and at the same time, you should shape the rice mixture and make small rounds.
Make small/ medium-sized balls and keep them ready for frying.
Fry them in batches over medium heat until the rice balls turn golden brown.
Place the fried balls on tissue paper and drain the excess oil. That's it. Rice n cheese n veggie balls are ready. Serve hot with ketchup or tomato sauce.
Instead of green chilies, you can use ground black pepper. You can use ¾ to 1 tsp for this recipe.
I highly recommend mustard seed powder for this recipe. If you don't have it at home, you can dry roast 1 tbsp of black or yellow mustard seeds and grind them dry.
You can add veggies of your choice. But don't add more than ¼ cup. Adding more colorful veggies will enhance the flavor and taste as well.
I did not add any onion. But you can add a tbsp of chopped onion.
Fry the balls over medium heat so that the balls get cooked evenly.
If your rice is soft and mushy, be cautious while adding water. And no need to mash the rice. Grainy rice works well too, add little extra flour. Make sure the rice is not too cold or hot.
I prefer a Mexican cheese blend or a mix of mozzarella and cheddar for these rice balls.