Potato Cheese Stuffed Balls video by Tarla Dalal

Potato Cheese Stuffed Balls video by Tarla Dalal

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Potato Cheese Stuffed Balls video. Every bite of the Potato Cheese Stuffed Balls delivers an exhilarating rush of flavour. A crispy outer layer gives way to a tasteful mix of mashed potatoes, crunchy capsicum and other flavourful ingredients, which in turn leads to a gooey cheesy centre.

  

Recipe Description for Potato Cheese Stuffed Balls

Preparation Time: 
Cooking Time: 
Makes 10 cheese stuffed balls
Show me for cheese stuffed balls


Ingredients


For Potato Cheese Stuffed Balls
1 1/2 cups boiled and mashed potatoes
10 cheese cubes
1/4 cup chopped capsicum
1/4 cup chopped coriander (dhania)
2 tsp chopped green chillies
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/2 tsp dry red chilli flakes (paprika)
1/2 tsp dried oregano
2 tbsp plain flour (maida)
salt to taste
2 tbsp cornflour
oil for deep-frying
1/2 cup bread crumbs for rolling

Method

For potato cheese stuffed balls

  1. To make {span class="bold1"}potato cheese stuffed balls{/span}, combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside.
  2. Combine potato, capsicum, coriander, green chilli, garlic paste, ginger paste, red chilli flakes, oregano, maida and salt and mix well using your hands.
  3. Divide the mixture into 10 equal portions and shape each portion into small rounds.
  4. Shape each portion into a flat round and put a cube of cheese in the center.
  5. Bring all the sides together, seal them completely and roll them again lightly.
  6. Dip each ball into the prepared cornflour water mixture and roll it in bread crumbs till they are evenly coated from all the sides.
  7. Heat the oil in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  8. Serve the {span class="bold1"}potato cheese stuffed balls{/span} immediately with tomato ketchup.

See step by step images of Potato Cheese Stuffed Balls Recipe

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