Potato Cheese Balls

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Potato cheese balls

Potato cheese balls made with potato, cottage cheese, cheese with capsicum and corn. Yummy, soft, cheesy with soft centre and hard cover. These are simply irresistible.

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Perfect for kids parties, snacks, appetizers, to serve your guests, breakfast and if it’s raining than any time is good enough time.

rain flowers
When it rains like this then Potato Cheese Balls to banati hai. Right ;-)

potato corn cheese balls 1
I have used boiled sweet corn and capsicum also in this recipe. I really love capsicums and try to add these to most of the dishes I cook. It adds a really nice flavor to recipes.

 

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.
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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 body in fighting against cold and cough common problems of 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 fridge but if you do not plan to eat them same day keep them in deep freeze and just thaw them and fry them.

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How to make Potato Cheese Balls
Preparation time: 10-15 minutes
cooking time: 20 minutes
makes around 20 balls

Ingredients:
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 chillies chopped
1 tbsp ginger finely grated
15-20 basil/tulsi leaves chopped(you can use coriander leaves also)
salt to taste
¼ tsp red chilli powder

 

For batter
¼ cup of plain flour/maida
water

½ cup bread crumbs

Oil for deep frying
To make Potato Cheese Balls
ingredients

Grate potatoes, cottage cheese and cheese. Add green chillies, tulsi leaves, ginger, corn and capsicum to the mixture.

mixture

Add salt and red chilli powder as per your taste.
make balls

Mix the mixture thoroughly and make balls of medium size.
dip in batter
make a thin batter with maida and water. Keep bread crumbs in a separate plate.
Now dip each ball in maida batter
roll in crumbs
and then roll in bread crumbs so that it is coated uniformly.
all balls
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.
fry balls
We just have to brown its surface on all the sides so do not fry these for long time.
fried balls
Drain on a paper and serve hot with green chutney or ketchup.
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This entry was posted in Appetizers, breakfast, For beginners, Fried snacks, healthy, Homemade, kids lunch box, quick and easy, Recipe, snacks, Summer food, Vegetables, winters food and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Potato Cheese Balls

  1. Namrata says:

    Yummy potato cheese balls! Am sure these are great party appetisers and an instant hit with kids. Frying always produces the best results. In my house mom usually put the kadai on fire, but here they are very finicky – they never let me deep fry. Beautiful pictures too Nidhi.

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