Indian-Style Cheese Potato Balls Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Crisp and golden on the outside with soft, cheesy insides, these deep-fried cheese potato balls are a crowd favourite—enjoyed by kids and adults alike. A perfect starter or snack for any party or occasion, this dish can be prepared up to the deep-frying stage a day in advance. Keep the batter in the fridge and deep-fry on the day you intend to serve.

Try them and share your experience.

Cook Time

Ingredients

For the cheese potato balls:

• 5 potatoes, boiled and grated
• 1 cup bread crumbs (grind 6 fresh bread slices in a food processor or grinder)
• 1 chopped green chilli
• 1 tsp crushed garlic cloves
• 1 tsp red chilli flakes
• 2-3 tbsp chopped hara dhania (cilantro)
• 1 medium onion, finely chopped
• 3/4 tsp salt, or to taste
• oil as needed to grease hands
• mozarella cheese as needed, for the stuffing

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For the slurry:

• 1 1/2 tbsp maida (all-purpose flour)
• water as needed

For coating the cheese potato balls:

• flour slurry (prepared above)
• leftover bread crumbs
• 1 tsp red chilli flakes
• 1 tsp crushed garlic

For deep-frying:

• vegetable oil as needed

Instructions

1. In a mixing bowl, add the boiled and grated potatoes, bread crumbs, chopped green chilli, crushed garlic, red chilli flakes, cilantro, chopped onion and salt. Mix well to prepare a dough that binds nicely. If needed, add more bread crumbs.
2. Prepare lemon-sized balls from the dough and set aside.
3. Prepare small-sized balls from the mozzarella cheese.
4. Flatten a potato ball and make a well in the centre. Place a cheese ball in the well and roll the dough to make a stuffed cheese potato ball. Prepare all the stuffed cheese potato balls and set aside.
5. Prepare the all-purpose flour slurry by adding water as needed to make a thin, smooth slurry.
6. To the leftover breadcrumbs, add 1 tsp red chilli flakes and 1 tsp crushed garlic. Mix well.
7. Dip each cheese potato ball in the slurry then roll in the leftover bread crumbs to coat all over. Set aside on a plate.
8. Heat the oil in a wok until medium hot. Deep-fry the cheese potato balls in batches until they turn crisp and golden.
9. Serve the cheese potato balls with mint chutney and tomato sauce.

Indian-Style Cheese Potato Balls Recipe

© 2021 Rajan Singh Jolly