cheese balls recipe

Prep time: -

25 mins

Cook time: -

20 mins

Total time: -

45 mins

cheese balls recipe with step by step photos – easy recipe of cheese balls with potatoes, gram flour and cheese.

i have a huge list of recipe requests. there are some recipes which have been requested an umpteen number of times. cheese balls is one such recipe. i plan to add the requested recipes one by one.

there are many ways of preparing cheese balls. i tried the traditional method of making these, but the final result was not good. half of the cheese balls, came out perfect and half of them broke in the oil. it was something to do with the temperature of oil that led to breaking of them.

this cheese ball recipe is different as it uses gram flour instead of all purpose flour. recently when making cheese bread pakora, i mixed some grated cheese with the leftover besan batter and made pan fried pakoras. to my surprise these pakoras with gram flour, tasted damn good than the cheese balls i had made with all purpose flour/maida so i tried making cheese balls withmashed potatoes and gram flour/besan. the result were crisp cheese balls with a cheesy interior. this recipe was a success and much liked. hence sharing the recipe.

here, both besan and potatoes work together as binding agents. for the type of cheese, you can use either cheddar cheese or processed cheese. i am not sure about mozzarella cheese as i have not tried making cheese balls with it.

as a kid friendly snack, i have kept the spices minimal. as it suits you and your family’s taste buds, you can increase the spices. you can also add spices and herbs like green chilies or red chili powder to make these cheese balls spicy.

the recipe makes for 9 to 10 small cheese balls and can be easily double or tripled. cheese balls also can be served as a party snack or starter. serve cheese balls with tomato ketchup or coriander chutney or mint chutney.

Author: MRIDUL

Recipe type: snacks

Cuisine: world

Serves: 9 to 10

Ingredients (measuring cup used, 1 cup = 250 ml)

• 100 grams potatoes or 3 small or 2 medium or 1 large potato
• 60 grams cheese or ½ cup grated cheese tightly packed
• ¼ tsp black pepper crushed or ⅓ tsp black pepper powder, add as required
• a pinch of garam masala, optional
• 1.5 tbsp chopped coriander leaves or parsley leaves
• 3.5 to 4 tbsp gram flour/besan or 2 to 3 tbsp arrow root flour or corn starch or all purpose flour/maida
• two to three pinches of black salt or regular salt or rock salt

step by step 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 ketchupor coriander chutney.