This post is also available in: Hindi
If you are looking for an all time favourite kid-friendly snack then look no further. When you combine potato, cheese, deep frying and mild flavours, the mix is bound to be loved by kids and adults alike.
The recipe I am sharing here is that of the traditional cheese balls that you’ve had as starters in parties. This means, when you split the cheese ball into two after it is made, you’ll see gooey cheese filled on the inside and a super crisp exterior.
To make these cheese balls, the filling needs to be made of mozzarella cheese. I have avoided the use of gram flour in this recipe. Instead, I am using a mix of cornflour and maida to make the coating batter.
Potato Cheese Balls Recipe
- 4 Potatoes
- 50 grams Cheese (Mozzarella)
- 2 Bread Slices
- 1 tsp Garam Masala Powder
- 1 tsp Red Chilli Powder
- 1 tsp Green Coriander Leaves
- Salt to taste
- 2 tbsp Maida
- 2 tbsp Corn Flour
- Water as needed
- 2 cups Oil
Boil the potatoes in a pressure cooker for 4 whistles.
Remove when cool and take off the skin. Grate or mash with a fork. See that there are no lumps.
Toast the bread slices and grind to a coarse powder. Grate the cheese.
Chop the green coriander leaves finely.
Take the maida and a pinch of salt in a bowl and add little water make a medium consistency paste.
In a bowl, take the mashed potatoes. Add the salt, red chilli powder, green coriander leaves and corn flour. Mix well.
Take out about a tablespoon of mixture. Roll it into a round and make a cavity in the center.
Place little of the grated cheese and cover it with the potato mixture. Gently roll to make a smooth ball.
Ready all balls like this using up all the potato mixture.
Take each ball and dip gently in the maida paste. Now, roll it in the toasted breadcrumbs. Do so with all the balls. Put the balls in the fridge for about 30 minutes.
Heat 2 cups of oil in a thick bottom pan. Keep the flame medium and then lower it.
Add a few balls at a time in the hot oil. Fry all over until golden brown in color.
Remove with a slotted spoon onto a paper towel. Fry all the balls similarly.
Serve hot to get the crunchiness in each bite.
Using mozzarella cheese works well as it melts easily and turns stretchy.
If using Amul processed cheese, one might not get the same result, especially once the balls cool down.
Boil the potatoes well and drain them. Draining them well is important here as if the potatoes are moist, they won’t bind well. Adding cooked corn kernels is optional here but it definitely adds to the taste. It is the little things here like chopped coriander leaves and coriander seeds that shouldn’t be missed because in the end it all comes together to give a great flavour to the finished dish.
Another important thing to remember is that you have to make sure the cheese filling inside should be completely covered with the potato cover.For variations, you can use cottage cheese or paneer for the filling instead of cheese.
An important step you shouldn’t miss is refrigerating the semi-prepared cheese balls for at least an hour. This will allow the inside coating and outside breadcrumbs to settle and coat well. Otherwise they may come off when you add them to the hot oil.
Fry the balls in medium heat only. Overheated oil may cause the balls to break. If you do see one breaking, you’ll have to switch off the gas and remove the residue from the oil or all the other cheese balls will be coated with the remains. Also, it is important not to overcrowd the pan with cheese balls while frying them. You can add, maybe, four at a time if they aren’t touching each other.
Serve cheese balls with tomato sauce or chilli sauce for perfect taste.
Keep the potato portions small else final cheese balls will be very big and difficult to fry.
You can also mix paneer in the potato mixture to change the taste of the cheese balls. Though you need to balance the amount of paneer you can add else balls will not form.
You can do multiple coatings of batter paste and bread crumbs for super crispy cheese balls.
Pin this image to your board