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Baked Potato Cheese Balls Recipe

Baked Potato Cheese Balls is a popular Indian Snacks
Author :
 
On :
Wednesday, 24 May, 2017
Category :
Kid Friendly Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 tbsp - oil
  • 1 - onion, finely sliced
  • 1/2 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1/2 tsp - coriander powder
  • 3 -potatoes, boiled and mashed
  • 1/2 tsp - salt
  • 1/2 tsp - Garam Masala powder
  • 1 - cheese cube, finely grated
  • 1 tbsp - chopped Coriander leaves
  • 1 tbsp - chopped Mint leaves
  • 1 - Egg white
  • 80g - bread crumbs
  • 3 tsp - oil
  • fresh salad and Tomato ketchup
  • How to Make Baked Potato Cheese Balls:

    1. Dilute red chilli powder, coriander powder and turmeric powder in 1 tbsp of water and keep it aside.
    2. Heat oil in a pan. Add sliced onions and fry it till it is golden in colour on medium to low heat.
    3. Add diluted spice mix and stir it well on a low heat until the raw smell goes away.
    4. Add boiled and mashed potatoes, salt and garam masala powder to it. Mix all the ingredients well.
    5. Cover it with a tight lid and cook on low heat for 10 minutes.
    6. Open the lid and stir continuously for 5 minutes.
    7. Do not add water when cooking. Switch off the heat and keep it aside and let it cool for 15 minutes.
    8. Mix it with grated cheese and chopped mint leaves.
    9. Divide potato mixture into 8 parts. Make a round shape and dip each ball into egg white and roll it over the breadcrumbs. Breadcrumbs should be coated nicely. If the egg white is very smooth, breadcrumbs will coat easily.
    10. Preheat oven at 200 degrees.
    11. Grease a baking tray with 1 tsp of oil. Arrange potato balls carefully. Sprinkle remaining oil on the top of cutlets and bake for 30 - 35 minutes or until it is golden brown in colour and crisp. Serve it hot with fresh salad or tomato ketchup.
    12. Recipe Courtesy: Niya's World




     

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