Cheese Balls Recipe: These Cheese Balls are a simple appetizer that is crunchy on the outside and gooey and cheesy on the inside. Cheese Balls are a delectable combination of potatoes and cheese that has been spiced with garam masala powder.
Because of the outer layering of bread crumbs, these deep-fried and addictive goodness balls have a delicious crispy crust, It is not spicy, making it a favourite among children.
Cheese is a common ingredient in Italian cuisine, but it is also being used in Indian cuisine to create some delectable Indo-fusion dishes, such as this one. With raindrops falling and the air becoming slightly chilled, these hot and crispy balls taste fantastic.
These delectable deep-fried Potato and Cheese Balls are the stuff of dreams, crispy and golden on the outside and soft and creamy on the inside. This popular Indian snack is also vegetarian and gluten-free.
A quick and easy cheese balls made from leftover potato and cheddar or cheese stuffing The recipe is similar to potato or corn cheese balls. It can be served as an evening snack or as a starter at your next potluck party.
These delightful fried bundles of delectableness are a must-have party food. They’re naturally vegetarian and gluten-free, so they’re suitable for almost everyone. They’re salty, carbohydrate-y, creamy, dippable snacks that go well with friends and good conversation.
Because they are made of two globally popular ingredients – potatoes and cheese – they are popular with people of all ages and nationalities. So, please try this easy, no-fail recipe for fried cheese balls. You will not be sorry, and neither will your guests.
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Cheese Balls Recipe Card:
Cheese Balls Recipe
- potatoes or 3 small or 2 medium or 1 large potato 100 grams
- 1/2 cup grated cheese tightly packed (60 grams processed cheese)
- 1/4 tsp black pepper crushed
- 1/3 tsp black pepper powder – add as required
- 1/2 tsp cumin powder (ground cumin)
- 1 pinch garam masala ( optional)2
- 2 tbsp chopped coriander leaves (cilantro) or parsley leaves
- 4 tbsp gram flour ( chickpea flour ) (besan)
- 2-3 tbsp tablespoon arrow root flour or corn starch or all purpose flour
- 2-3 pinches black salt or regular salt or rock salt
- oil for deep frying, as required
Cheese Balls: A Step-by-Step Guide
- In a steamer, pressure cooker, or electric cooker, cook 3 small potatoes (100 grammes) until fork tender. In an Instant Pot, steam the potatoes for 7 to 8 minutes. Boil the potatoes until they are tender, then drain them thoroughly.
- Peel the potatoes and mash them thoroughly in a mixing bowl once they are cool enough to handle. While peeling, chopping, and mashing the potatoes, there should be no moisture present. Allow the potatoes to come to room temperature before adding the rest of the ingredients.
- Set aside 60 grammes of cheese. 60 g equals approximately 1/2 cup tightly packed grated cheese. You can make this with either cheddar or processed cheese. If you're using Amul processed cheese cubes, 3 cubes should suffice.
Prepare the Cheese Ball Dough
- Add 1/4 to 1/3 teaspoon black pepper powder, 12/ teaspoon cumin powder, a pinch of garam masala (optional), and 2 tablespoons chopped coriander (cilantro) or parsley leaves to the mashed potatoes.
- 4 teaspoons gramme flour (besan) or chickpea flour If you don't have gramme flour or chickpea flour, you can substitute 3 to 4 tablespoons all-purpose flour, corn starch, or arrowroot flour.
- Mix thoroughly.
- Then stir in the grated cheese and 2 to 3 pinches of black salt. Because the cheese already contains salt, add salt sparingly and taste as you go. Instead of black salt, you can use edible rock salt or regular salt.
- Mix the cheese thoroughly with the remaining potato mixture. Taste and adjust with more salt or crushed black pepper as needed.
Frying & Shaping
- Form the mixture into small balls, including one tiny ball to test while frying.
- In a kadai (wok) or pan, heat the oil for deep frying. Any neutral oil with a high smoking point can be used.
- When the oil is hot, drop in the tiny tester cheese ball. The temperature of the oil can range between 180 and 190 degrees Celsius (356 to 375 degrees Fahrenheit). The oil must be hot or the cheese balls will break.
- The tiny cheese ball will begin to turn golden after about one minute. If the tester cheese ball does not break, you can start frying the rest of the balls. If it breaks, add 1 to 2 tablespoons chickpea flour or gramme flour (besan) to the mixture. To ensure that your binding is properly adjusted, make another test ball.
- TIP: Maintain a consistent temperature while frying by adjusting the flame as needed.
- Fry the remaining cheese balls in batches. Avoid overcrowding. I added four cheese balls at a time because I was using a small kadai (wok).
- Turn them over with a slotted fry spoon once they've turned golden.
- Continue to fry them, turning once or twice, until they are evenly golden and crisp on all sides.
- Remove the fried cheese balls and place them on a plate lined with paper towels to drain. This aids in the absorption of any excess oil.
- Serve hot with dipping sauces such as tomato ketchup, coriander chutney, or mint chutney. For the best flavour, serve them hot!
- Binding: Gram flour and potatoes both act as binding agents. Before frying the cheese balls, test them in hot oil with a tiny cheese ball. If it breaks, add 1 to 2 tablespoons chickpea flour or gramme flour (besan) to the mixture and repeat the test.
- Temperatures for Frying: When frying, the oil must be hot. Otherwise, the cheese balls may break. The oil temperature should be between 180 and 190 degrees Celsius (356 to 375 degrees Fahrenheit).
- I recommend using either cheddar cheese or processed cheese for the type of cheese (grated Amul cheese would be most traditional, but American cheese should also work).
- NOTE: I’m not sure about mozzarella (not fresh), Monterey Jack, or pepper jack cheeses because I’ve never made cheese balls with them. Please let me know how your cheese balls turn out if you use one of these cheeses in your recipe!
- To make this a kid-friendly snack, I kept the spices to a minimum. Feel free to increase the spice level to your liking. To make these cheese balls spicy, add chilli peppers (green chilies) or red chilli powder.
- Scaling & Quantity: This recipe yields 9 to 10 small cheese balls and can easily be doubled or tripled.
- Cheese balls can be served as a party snack or as an appetiser. They also make an excellent snack or lunch for children. Serve with tomato ketchup, coriander chutney, or mint chutney on the side.
- The recipe can be doubled or tripled in size.
- Stickiness: The potato must be thoroughly drained. Even a small amount of moisture or water in the potatoes will cause the mixture to become sticky.
- Binding: 3 to 4 tablespoons all-purpose flour, chickpea flour, cornstarch (cornflour), or arrowroot flour can be substituted for the gramme flour. If the balls break while frying, add 1 to 3 tablespoons more of the binding ingredient as needed.
- Fry at temperatures ranging from 180 to 190 degrees Celsius. When frying at a lower temperature, the cheese balls may break.
- Spicing: Because this is a kid-friendly snack, I kept the spices to a minimum. You can, however, increase the spices to suit your taste. To make these cheese balls spicy, add spices and herbs such as green chilies or red chilli powder.
- Type of Cheese: You can use cheddar cheese, processed cheese, or American cheese as the type of cheese.
- Please keep in mind that the nutrition information is for one small cheese ball.
Can I substitute sweet potatoes for regular potatoes?
Absolutely! Just keep in mind that the cheese balls’ flavour will be noticeably sweeter as a result.
Can I store cheese balls in the freezer?
Yep! I recommend freezing them before frying them. Allow them to defrost before cooking, then wipe away any excess moisture and fry to order.
Can I substitute mozzarella for the processed or cheddar cheese?
I didn’t use mozzarella in the making of these fried cheese balls. If you want to use mozzarella, make sure to use aged cheese rather than fresh.Also, because mozzarella is a softer cheese than cheddar or amul, you’ll probably need to add more besan or chickpea flour to keep the balls from breaking apart while frying. If you try this recipe with mozzarella, please let me know how it turns out in the comments!
Can I add additional vegetables to the cheese balls?
I recommend avoiding anything with a lot of moisture (such as cabbage or onions), as this will cause the cheese balls to break while frying. If you want to add more vegetables, I recommend starchy vegetables like peas or corn.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
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