Potato Cheese Balls
These crispy potato cheese balls are a quick and mouth-watering snack. They need grated cheese, boiled potatoes, gram flour, and spices. Make small balls from the mixture, then deep-fry them in oil.
Ingredients
- 3 medium sized boiled potatoes
- 3-4 cubes of Amul butter
- 4-5 tbsp gram flour
- 1-2 tbsp finely chopped coriander leaves
- ½ tsp chaat masala powder
- ¼ tsp garam masala powder
- ½ tsp cumin powder
- ¼ tsp red chili powder
- salt to taste
- oil for frying
Instructions
- First take 3 medium sized potatoes in a pressure cooker with 1 to 1.5 cups of water on medium heat. Wait until 3 to 4 whistles then turn off the flame. When the pressure comes down naturally open the cooker lid and remove the boiled potatoes.
- When the potatoes cool down, peel their skin.
- Then mash the potatoes with a masher, fork, or you can grate them with the grater.
- Alongside, take the cheese and grate it with a grater. You need half a cup of cheese.
- Add spices 1/2 tsp chaat masala, 1/4 garam masala, 1/4 red chili powder, 1/2 tsp cumin powder, salt to taste, and finely chopped coriander leaves. You can add more to your choice.
- Mix all of these ingredients well.
- Then add grated cheese.
- Now add 4 to 5 tbsp of gram flour to it. Gram flour helps to stick the balls together.
- Again, mix all of these ingredients well. Rest the potato mixture for 8-10 minutes.
- Now make small size balls from the potato mixture.
- Heat oil in a kadai or a pan.
- When the oil is hot enough, add 4 to 5 small-sized balls to it. Do not add all the small balls at a time. Fry them until it has a golden and crispy texture outside.
- When one side of the ball is fried. Then flip them from another side with the slotted spoon.
- Fry the balls until they have a little brown and crispy texture outside.
- After that, remove the fried balls one by one with the slotted spoon. Drain all the excess oil.
- Now place the fried potato cheese balls on kitchen power towels. It helps to absorb extra oil.