Potato Cheese Balls Recipe is a very simple, really cheesy snack prepared with 2 main ingredients potato and definitely cheese. It has a crispy outer and a soft, gooey inner layer, an ideal evening snack, or a starter for a small party in your home.
Measure 1 tsp of garlic paste, 1 tsp of red chili flakes, 1/2 tsp of herbs (oregano, basil, parsley, etc), 1/2 tsp of pepper powder, and 2 tbsp of coriander leaves. Also, measure 1/2 cup of bread crumbs- just pulse 3 slices of old bread in a mixer (reserve the remaining bread crumbs to roll the cheese balls at last).Slice the cheddar cheese into small cubes (about 10 to 12). Then, sprinkle 1 pinch of red chili flakes, oregano and mix it gently. It can be used as such, but the inner part of the cheese balls tastes bland.
Boil 2 potatoes for 3 whistles and once it is hand bearable mash it. Ensure there is no moisture while peeling, and mashing the potatoes. Also, allow the potatoes to come to room temperature before you add the other ingredients. Now, add the garlic paste.
Add the red chili flakes, oregano, pepper powder, required salt, and coriander leaves. Add 1 tbsp of bread crumbs.
Combine it to a soft non-sticky dough. Then, pinch a ball-sized potato mixture.
Shaping the cheese balls
Flatten the potato mixture between your palms. Then, place a cheese cube in the center.
Pull the edges together and form a smooth ball, making sure there are no cracks. Do the same with the remaining potato mixture and cheese cubes.
Roll all the balls over the all-purpose flour/maida.
To a mixing bowl, add 2 tbsp of corn flour, 3 tbsp of maida, 1/4 tsp of pepper powder, and very little salt. Pour water little by little. Then, stir and mix the mixture to get a smooth paste without any lumps.Take a cheese ball and dip in the flour paste gently. Ensure that the paste gets coated all over the cheese balls.Notes: The paste should be in medium consistency, not watery or thick.If it is watery, it won't stick to the cheese balls, add 1 tbsp of flour to troubleshoot.If it is thick, the cheese balls turns dense, then dilute with 1 tbsp of water.
Immediately, roll the cheese balls in breadcrumbs.
Frying the cheese balls
Heat oil in a pan, then drop the cheese balls one by one carefully and slowly. When one side is golden, flip and fry on the other side. Flip a couple of times more, till the cheese balls are evenly golden and crisp from all sides.Drain it in kitchen tissue to remove the excess oil.Enjoy this Potato Cheese Balls Recipe hot with tomato ketchup.
Tips for Potato Cheese Balls
1. Cheddar or processed cheese works best for this recipe. As mozzarella cheese is softer than cheddar variety the cheese balls break open when frying.2. Adjust the herbs (oregano, basil, parsley), red chilli flakes and pepper powder as per taste preferred for you.3. If there is too much moisture in the potato mixture, then the cheese balls will break in the oil. Bind with the required quantity of bread crumbs.4. To make it tastier, add 1 tbsp of sweet corn or green peas. But never add onion or cabbage as it leaves moisture and makes the mixture soggy.5. Instead of using bread crumbs, powdered sooji, cornflakes or oats can be used to roll the cheese balls.6. If you are calorie conscious, these cheese balls can be shallowly fried, baked, and air-fried too.7. For Baking the Cheese Balls: preheat the oven, grease the tray with oil and arrange the balls. Bake it for 10 – 12 mins at 160c, till golden colour, then flip it to the other side and bake for another 10 mins.8. These Potato cheese Balls Recipe can be frozen for 1 month. But be careful while frying the cheese balls, as the cheese might burst sometimes. Always fry it on medium-high flame.