Potato Cheese Balls

Potato Cheese Balls

Servings - 2 - 3

INGREDIENTS

Potatoes - 900 grams

Water - 500 milliliters

Oil - 2 tablespoons

Asafoetida - 1/8 teaspoon

Mustard seeds - 2 teaspoons

Onions - 100 grams

Ginger - 1 tablespoon

Green chili - 1 tablespoon

Salt - 1 teaspoon

Turmeric - 1/2 teaspoon

Coriander - 2 tablespoons

Mozzarella cheese - to taste

Gram flour - 120 grams

Salt - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Water - 220 milliliters

Oil - for frying

PREPARATION

1. Take a pressure cooker, add 900 grams potatoes, 500 milliliters water and cover it with lid.
2. Cook until you hear 3 whistles.
3. Open the lid and remove it from heat.
4. Peel and mash the potatoes properly.
5. Heat 2 tablespoons oil in a heavy skillet, add 1/8 teaspoon asafoetida, 2 teaspoons mustard seeds and stir well.
6. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 tablespoon ginger, 1 tablespoon green chili, 1 teaspoon salt, 1/2 teaspoon turmeric and stir well.
8. Now, add the boiled mashed potatoes and mix it well.
9. Cook or 5 - 7 minutes on medium heat.
10. Add 2 tablespoons coriander and mix it well.
11. Remove it from heat and allow it cool.
12. Take some mixture in your hands and flatten it with the help of your fingers.
13. Place a mozzarella cheese cube on it and roll it into a ball.
14. Keep aside.
15. In a bowl, add 120 grams gram flour, 1/2 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
16. Add 220 milliliters water and mix it well to make a thick batter.
17. Dip the prepared balls in it and coat it properly.
18. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
19. Drain it on an absorbent paper.
20. Serve hot.