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