Cheese Ball

cheese ball

  1. Potato – 3 big
  2. Corn kernels – ¾ cup
  3. Cheese cubes – 3 (Grated)
  4. Ginger garlic paste – ½ tbsp
  5. Red chilli powder – ½ tbsp
  6. Pepper powder – ¼ tbsp
  7. Oregano – 1 tbsp
  8. Red chilli flakes – 1 ½ tbsp
  9. Corn Flour – 2 tbsp ( For the potato mixture) + 2 tbsp (For the maida and corn flour paste)
  10. Maida/ All purpose flour – 2 tbsp
  11. Mozzarella Cheese – ½ cup (Grated)
  12. Bread crumbs – ¼ cup
  13. Oil – For deep frying
  14. Salt – To taste

  1. Boil the potatoes in a pressure cooker with ¾ tbsp salt until 1 whistle and then on low flame for around 5 minutes.

  1. Mash the boiled potatoes. In a bowl mix together the mashed potato, corn kernels, grated cheese cubes, ginger garlic paste, red chilli powder, pepper powder, corn flour, oregano, red chilli flakes and salt.

  1. In another bowl mix Maida, corn flour and water to form a thick paste.
  2. Take a heaped tbsp of potato mixture on your palm and form into a ball. Flatten it with your fingertips. Put the mozzarella cheese in between and again form into a ball.
  3. Dip each ball into the Maida and corn flour paste and then coat with the breadcrumbs.
  4. Heat oil and deep fry the cheese balls till golden brown.

Recipe by Chef Cheryl Lobo

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