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Delicious Cheese Balls Recipe

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THE QUEEN'S CHOICE

cheese balls recipe

1. boil 3 small potatoes (100 grams) in a steamer or pressure cooker or an electric cooker. boil the potatoes till they are completely cooked.




2. when the potatoes become warm, peel them and mash very well in a mixing bowl. there should be no moisture while peeling, chopping and mashing the potatoes. allow the potatoes to come at room temperature before you add the remaining ingredients.




3. grate 60 grams cheese and keep aside. in cup measurement, the amount is ½ cup tightly packed grated cheese. you can use either cheddar cheese or processed cheese. if using amul processed cheese cubes, then use 3 cubes.




4. to the mashed potatoes, add ¼ tsp black pepper crushed or ⅓ tsp black pepper powder, a pinch of garam masala (optional) and 1.5 tbsp chopped coriander leaves or parsley leaves.




5. add 3.5 to 4 tbsp gram flour/besan. you can also add 2 to 3 tbsp all purpose flour/maida or corn starch.




6. mix very well.




7. then add the grated cheese and two pinches of black salt. add salt accordingly as cheese already has salt in it. you can even add rock salt or regular salt instead of black salt.




8. mix the cheese with the rest of the potato mixture very well. check the taste and add more salt or crushed black pepper if required.




9. make small balls from the mixture and make one tiny ball to test while frying.




10. heat oil for deep frying in a kadai or pan.




11. when the oil becomes hot, add the tiny cheese ball. the temperature of oil can be from 170 to 190 degrees celsius/338 to 374 degrees fahrenheit. the oil has to be hot, otherwise the cheese balls may break.




12. in a minute, the tiny cheese ball will begin to get golden. when the tiny cheese ball does not break, then you can easily fry the other balls. if it breaks, then you have to add 1 to 2 tbsp besan to the mixture again. keep the same temperature while frying by increasing or decreasing the flame.




13. add the remaining balls taking care of the volume and space of the pan/kadai. do not overcrowd. since i used a small kadai, i added four cheese balls.




14. with a slotted spoon, turn over when the balls become golden.




15. fry them turning a couple of times, till they are evenly golden all over and crisp.




16. remove them on kitchen paper towels.




serve cheese balls hot with tomato ketchup or mint coriander chutney or mint chutney.



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