Potato cheese balls
Potato cheese balls made with potato, cottage cheese, cheese with capsicum and corn. Yummy, soft, cheesy with a soft center and hardcover. These are simply irresistible.
You can add or subtract the spices as per your wish. I have kept them towards lower side as I am making this for my kids.
Generally, coriander leaves are added to balls but I have added basil/tulsi leaves as my tulsi plant is blooming with tulsi and I really wanted to use them. I have really liked their flavor in balls. Tulsi is really good in rains and helps the body in fighting against cold and cough common problems of the rainy season.
This is also a great make ahead snack especially if you are entertaining guests. You can make the balls beforehand and fry them when you plan to eat them. If you are planning to eat them same day then you can keep them in the fridge but if you do not plan to eat them same day keep them in the deep freezer and just thaw them and fry them.
200 grams boiled potatoes
150 grams cottage cheese/paneer
50 grams(2 cubes) cheese
1/8 cup boiled corn
½ capsicum chopped finely
1 tbsp green chilies chopped
1 tbsp ginger finely grated
15-20 basil/tulsi leaves chopped(you can use coriander leaves also)
salt to taste
¼ tsp red chili powder
¼ cup of plain flour/maida
½ cup bread crumbs
Oil for deep frying
To make Potato Cheese Balls
Grate potatoes, cottage cheese, and cheese. Add green chilies, tulsi leaves, ginger, corn and capsicum to the mixture.
Mix the mixture thoroughly and make balls of medium size.
make a thin batter with maida and water. Keep bread crumbs on a separate plate.
Now dip each ball in maida batter
and then roll in bread crumbs so that it is coated uniformly.
Repeat the same process with all the balls. Deep fry them in hot oil. Do not put lots of balls in hot oil at the same time. I generally fry two balls at a time.
We just have to brown its surface on all the sides so do not fry these for a long time.
Drain on a paper and serve hot with green chutney or ketchup.