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These Potato Cheese Balls are an easy to make appetizer which is crunchy from outside and gooey and cheesy from inside. Here is how to make these.

Looking for more delicious starters, then here are some of my favorites for you – Fish Fingers, Crab Rangoon, Corn Cheese Balls, and Chicken Cheese Balls.

About This Recipe

Potato Cheese Balls is a mouth-watering combination of potatoes and cheese which is spiced up with garam masala powder.

These deep-fried and addictive goodness balls have a delicious crispy crust due to the outer layering of bread crumbs.

It is not spicy and thus a favorite among kids too.

Cheese is an ingredient that is often used in Italian cuisine, but it is getting incorporated into Indian cuisine as well to create some delicious Indo fusion dishes, just like in this recipe.

Other than house parties, these are also my favorite to make during Monsoons.

With the raindrops falling, the air becoming a little chilled, these hot and crispy balls taste just awesome.

These cheese-filled balls freeze beautifully. Therefore, I always make an extra batch and freeze them.

Whenever I have sudden guests at home, I just take these out and fry them till they turn crispy and golden brown.

You can even bake or air fry these delicious cheesey balls if you are looking for a healthy alternative.

These are,

Crispy

Cheesy

Delicious

A favorite among kids

Perfect for monsoon evenings

Better than the frozen ones

Ingredients

Potato – This is one of those vegetables, that is liked by everyone, from adults to kids. And when it is combined with cheese, it just gets better.

Cheese – Here, I have used a combination of two, Cheddar Cheese and Mozzarella Cheese. If you can’t find Cheddar Cheese, you can make it with just Mozzarella too.

Paneer – Along with Potatoes, I also add Paneer. It adds to the creamy texture of these Cheesy Balls.

For Slurry – We will make an all-purpose flour slurry, which is made for the outer layer of these crispy balls.

Bread Crumbs – This is the ingredient that makes these balls crispy from outside. Once the balls are ready, they are rolled into a slurry and then these Breadcrumbs to get that crunchy outside layer.

Other Ingredients – We will need some more ingredients such as Coriander Leaves, Salt, Garam Masala Powder and Oil.

You can use any vegetable oil, to deep fry these Cheesy Balls.

Step By Step Recipe

Mix potato, paneer, cheese, salt, coriander, cornflour, and garam masala in a bowl.

Take a small amount of the mixture and make it into a round. Flatten the round and keep a tsp of mozzarella cheese in the center.

Bring the ends together and make into a ball again. Make all the balls in the same manner. Refrigerate the balls of 30 minutes.

In another bowl add all-purpose flour and add water to make a thin paste.

Dip the balls in the flour paste and then roll them in the bread crumbs.

Make all the balls this way.

Deep fry on medium heat until golden brown. Remove on a plate lined with a kitchen towel.

Serve hot with coriander chutney or ketchup.

Frequently Asked Questions

How to make them healthy? You can make a few changes for healthy alternatives, such as,

Use Sweet Potato instead of Potatoes.

You can use Poha mixture instead of Bread Crumbs for the crust.

Instead of deep fry, you can bake them 200 C in a preheated oven for 15 to 20 minutes. How to bake these? Make the Cheese Balls as per the recipe. Now, instead of deep-frying, we will bake these Cheesy Balls.



Preheat the oven at 200 C. Next, place the balls on a greased wire rack and spray a little oil on top. Bake them for about 15 to 20 minutes. How to make these in Air Fryer? Firstly, preheat the air fryer at 180 degrees for about 10 minutes.



Now, place the potato cheese balls in the air fryer basket and brush or spray them with oil. Bake for about 15 -18 minutes or until they turn crispy and golden brown.



Make sure to flip these balls halfway through the cooking time.

Storing Suggestions

I won’t suggest you store them, as they will lose their crispiness. Instead, store them in the refrigerator in a sealed container for about 2-3 days. Fry them fresh, when required.

You can even freeze uncooked balls for about 1 – 2 months. Once they are made, place them in a tray and freeze for an hour, so they don’t stick to each other while freezing. Later, shift them to ziplock freezer bags.

Serving Suggestions

These taste amazing with a dip on the side.

I like to serve these with Tomato Ketchup, Green Chutney, or sometimes with Tamarind Chutney. Make sure to serve a hot cup of Masala Tea or Beaten Coffee along.

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