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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.

Indian-style cheese potato balls served with mint chutney and tomato sauce

Indian-style cheese potato balls served with mint chutney and tomato sauce

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

Prep timeCook timeReady inYields

15 min

45 min

1 hour

13-15 cheese potato balls


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


  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

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