Potato Cheese Balls Recipe – Easy Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Potato Cheese Balls Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you love a good snack. And honestly, what’s better than something crispy, cheesy, and totally satisfying? Today, I’m sharing my go-to recipe for Potato Cheese Balls – a super popular Indian street food that’s surprisingly easy to make at home. I first made these when my niece came to visit, and they were a HUGE hit! They’re perfect for parties, rainy days, or just when you’re craving something delicious.

Why You’ll Love This Recipe

These potato cheese balls are seriously addictive. They’re crispy on the outside, soft and flavorful on the inside, and packed with cheesy goodness. Plus, they come together pretty quickly – perfect when you need a snack in a hurry. They’re also incredibly versatile; you can adjust the spices to your liking and even make them vegan or gluten-free (more on that later!). Honestly, who can resist a golden-brown ball of potato-y, cheesy heaven?

Ingredients

Here’s what you’ll need to make these delightful little bites:

• 3 small (100 grams) potatoes
• 60 grams cheddar or processed cheese
• 4 tablespoons gram flour (besan)
• 1/4-1/3 teaspoon black pepper powder
• 1/2 teaspoon cumin powder
• 1 pinch garam masala
• 2 tablespoons coriander leaves, chopped
• 2-3 pinches black salt (kala namak)
• Oil, as needed for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special.

• Potatoes: I prefer using smaller potatoes as they have less water content. That helps with binding.
• Cheese: You can use either cheddar or processed cheese. Cheddar will give you a sharper flavor, while processed cheese melts beautifully and creates a super gooey center. I often use a mix of both!
• Black Salt (Kala Namak): This is key! It gives these balls a unique, slightly sulfurous flavor that really elevates them. Don’t skip it if you can help it! It’s what makes them taste like the street food version.
• Gram Flour (Besan): This acts as a binder, helping the balls hold their shape.
• Spices: Feel free to adjust the spices to your taste. I love the warmth of cumin and garam masala, but you can add a pinch of chili powder for a little heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re tender – you should be able to easily pierce them with a fork. Once cooked, peel them and mash them thoroughly in a bowl. No lumps allowed!
2. Next, grate your cheese and set it aside.
3. Now for the fun part! Add the mashed potatoes back to the bowl, along with the grated cheese, black pepper powder, cumin powder, a pinch of garam masala, chopped coriander leaves, gram flour (besan), and black salt.
4. Mix everything together really well until you have a uniform mixture. It should be soft but hold its shape.
5. Shape the mixture into small, 1-inch balls. Don’t worry if they’re not perfect – they’ll still taste amazing!
6. Heat oil in a deep frying pan or kadhai to 180-190°C (356-375°F). To test if the oil is hot enough, drop a tiny piece of the potato mixture into the oil. If it sizzles and floats to the top, you’re good to go!
7. Fry the balls in batches, being careful not to overcrowd the pan. Turn them occasionally to ensure they cook evenly and turn golden brown.
8. Once they’re golden brown and crispy, remove them from the oil and drain them on paper towels.
9. Serve hot with your favorite chutney or ketchup!

Expert Tips

• Don’t skip mashing the potatoes well. Lumps will make it harder to form the balls.
• Make sure the oil is hot enough. If the oil isn’t hot enough, the balls will absorb too much oil and become soggy.
• Fry in batches. Overcrowding the pan will lower the oil temperature and result in soggy balls.
• Taste as you go! Adjust the spices to your liking.

Variations

• Vegan Adaptation: Swap the cheese for a vegan cheese alternative. You might need to add a tablespoon or two of mashed sweet potato or cooked quinoa to help with binding, as vegan cheeses don’t always melt the same way.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: If you like things spicy, add a pinch of red chili powder or finely chopped green chilies to the mixture. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptations: These are amazing during festivals like Diwali and Holi. They’re a perfect snack to serve to guests.

Serving Suggestions

These potato cheese balls are best served hot and crispy. They pair perfectly with:

• Mint Chutney
• Tamarind Chutney
• Tomato Ketchup
• A sprinkle of chaat masala

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to restore their crispiness. They won’t be quite as good as fresh, but still delicious!

FAQs

Q: What type of potatoes work best for this recipe?

A: Smaller potatoes with less water content, like red potatoes or Yukon Gold, work best.

Q: Can I make these ahead of time?

A: You can prepare the potato mixture ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to fry them just before serving for maximum crispiness.

Q: How do I ensure the balls don’t fall apart while frying?

A: Make sure the potato mixture is well-combined and holds its shape. Also, ensure the oil is hot enough.

Q: What is black salt and can I substitute it?

A: Black salt (kala namak) has a unique sulfurous flavor that adds a lot to this recipe. If you can’t find it, you can use regular salt, but it won’t have the same authentic taste.

Q: What chutneys pair well with these potato cheese balls?

A: Mint chutney, tamarind chutney, and tomato ketchup are all great options! You can also try a spicy garlic chutney for an extra kick.