Ingredients (makes ~12–15 balls)
- 3 medium potatoes (boiled & mashed)
- 1 cup shredded cheese (mozzarella for stretch, cheddar for flavor)
- 2 tbsp cornflour (or all-purpose flour)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili flakes (optional)
- 1/2 tsp garlic powder (optional)
- 2 tbsp chopped coriander (optional)
For coating:
- 1/2 cup flour
- 1 egg (beaten) (or slurry: flour + water)
- 1 cup breadcrumbs
Instructions
1. Prepare mixture
Mix mashed potatoes with cornflour, salt, pepper, chili flakes, garlic powder, and coriander until smooth.
2. Shape & stuff
- Take a small portion of potato mixture.
- Flatten it, add cheese in the center.
- Seal and roll into a ball.
3. Coat
- Roll in flour → dip in egg → coat with breadcrumbs.
- For extra crunch, repeat egg + breadcrumbs again.
Cooking Options
🔥 Deep Fry (best texture)
- Heat oil to 170–180°C
- Fry until golden brown (3–4 minutes)
- Drain on paper towel
🌪️ Air Fryer (lighter)
- Preheat to 190°C
- Lightly spray balls with oil
- Cook 8–10 minutes, shaking halfway
🔥 Baking
- Bake at 200°C for 15–20 minutes (flip halfway)
Tips for Perfect Results
- Use dry mashed potatoes (no excess moisture).
- Chill balls for 15–20 minutes before frying to prevent breaking.
- Seal properly so cheese doesn’t leak out.
- Don’t overcrowd while frying or air frying.
Flavor Variations
- Add finely chopped chicken or keema
- Mix in sweet corn or jalapeños
- Use different cheeses for variety