Potato Cheese Balls Recipe – Crispy Cornflake Coating & Indian Spices

Last Updated on 4 months by Neha Deshmukh

Potato Cheese Balls Recipe – Crispy Cornflake Coating & Indian Spices

Hey everyone! If you’re anything like me, you love a good snack. And let me tell you, these potato cheese balls are seriously addictive. I first made these for a family get-together, and they disappeared within minutes! They’re crispy, cheesy, and packed with flavour – a total crowd-pleaser. Plus, they’re surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average cheese balls. We’re taking the humble potato and giving it a delicious Indian twist with warm spices. The cornflake coating adds an incredible crunch, and the melted cheese inside? Pure heaven! They’re perfect for parties, movie nights, or just a fun weekend treat. Honestly, who can resist a golden, crispy ball of cheesy potato goodness?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 potato (aloo), boiled & mashed
• 1 green chilli, finely chopped
• ?? tsp ginger paste
• 2 tbsp coriander leaves, finely chopped
• ?? tsp crushed pepper
• 1 tsp mixed herbs
• ?? tsp cumin powder (jeera powder)
• ?? tsp salt
• 2 bread slices (white/brown)
• 10 cheddar/mozzarella cheese cubes
• 1 cup crushed corn flakes
• 2 tbsp corn flour
• 2 tbsp maida (plain flour)
• ?? tsp crushed pepper
• ?? tsp salt
• ?? cup water

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Jeera Powder (Cumin Powder): Don’t skip this! It adds such a lovely warmth and authentic Indian flavour. I usually add about ¾ tsp, but feel free to adjust to your liking.
• Cheese Choice: I love using a mix of cheddar and mozzarella. Cheddar gives a nice tang, while mozzarella gets wonderfully melty. But honestly, use whatever you prefer! In South India, you might find people using a bit of paneer instead – that’s delicious too.
• Bread – White vs. Brown: You can use either white or brown bread slices. White bread will give you a slightly lighter, fluffier texture, while brown bread adds a bit more substance. I often use whole wheat bread for a slightly healthier version.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large bowl, combine the boiled mashed potatoes, chopped green chilli, ginger paste, coriander leaves, crushed pepper, mixed herbs, cumin powder, and salt. Mix everything well until it’s nicely combined.
2. Now, tear the bread slices into small pieces and add them to the potato mixture. Gently mix it all together with your hands until you form a soft, pliable dough. Don’t overwork it!
3. Time for the cheesy goodness! Take a small portion of the potato mixture and flatten it slightly in your palm. Place a cheese cube in the center and carefully shape the mixture around it to form a ball. Make sure there are no cracks, or the cheese might escape during frying! Repeat with the remaining mixture and cheese cubes.
4. In a separate bowl, prepare the batter by whisking together the corn flour, maida, crushed pepper, salt, and water. You want a smooth batter that’s not too thick and not too runny.
5. Dip each potato ball into the batter, ensuring it’s fully coated. Then, roll it in the crushed corn flakes, pressing gently to make sure the cornflakes stick.
6. Now you have two options: you can deep-fry the balls in hot oil until they’re golden brown and crispy, or you can bake them in a preheated oven at 180°C (350°F) for 15-18 minutes, flipping halfway through.
7. Once fried or baked, drain any excess oil on paper towels. Serve immediately with your favourite dipping sauce – tomato sauce is a classic!

Expert Tips

• Don’t skip mashing the potatoes well: Lumps will make it harder to shape the balls.
• Chill the potato mixture: If it’s too sticky, pop it in the fridge for 15-20 minutes to firm up.
• Double coat for extra crunch: Dip the balls in the batter twice before coating with cornflakes.

Variations

• Vegan Adaptation: Swap the cheese for a plant-based cheese alternative and use vegan bread.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of maida.
• Spice Level Adjustment: If you’re making these for kids (or spice-sensitive friends!), reduce the amount of green chilli or omit it altogether.
• Festival Adaptations: These are amazing for Diwali, Holi, or Christmas parties. My aunt always makes a huge batch for Diwali!

Serving Suggestions

These potato cheese balls are best served hot and fresh. They’re fantastic with:

• Tomato ketchup
• Mint chutney
• Sweet chilli sauce
• A sprinkle of chaat masala

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

What type of potatoes work best for these cheese balls?

I recommend using starchy potatoes like Russet or Yukon Gold. They mash beautifully and hold their shape well.

Can I make these ahead of time and freeze them?

Yes! You can freeze the assembled, un-fried/baked balls on a baking sheet. Once frozen, transfer them to a freezer bag. Fry or bake them straight from frozen, adding a few extra minutes to the cooking time.

What is a good substitute for cornflakes if I don’t have any?

Panko breadcrumbs work really well! They’ll give you a similar crispy texture.

Can I air fry these potato cheese balls instead of deep frying or baking?

Absolutely! Air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through.

How can I adjust the spice level to make them milder for children?

Remove the seeds from the green chilli before chopping it, or simply use a smaller amount. You can also omit it entirely and add a pinch of red chilli powder for a very mild flavour.

Enjoy making (and eating!) these delicious potato cheese balls. Let me know how they turn out in the comments below!