Cheese Potato Balls, Potato Cheese Balls

Cheese Potato Balls, Potato Cheese Balls

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Cheese and potatoes, two ingredients that nobody refuses, come together in this exciting starter. The best part is that this duo is combined with onions and cabbage, which impart a mild and much-needed crunch to the mixture.

You are sure to fall in love with these Cheese Potato Balls, which are so crispy outside yet so soft inside. This yummy, cheesy starter is best had fresh before it becomes soggy, so keep the balls ready, but fry them just before serving.

Serve these Cheese Potato Balls as a starter or snack or serve as a side dish with pastas,pizzas or baked dishes.

See detailed step by step photos and video of Cheese Potato Balls recipe below.

Cheese Potato Balls, Potato Cheese Balls recipe - How to make Cheese Potato Balls, Potato Cheese Balls

Preparation Time:    Cooking Time:    Total Time:     Makes 12 balls
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For Cheese Potato Balls
1 cup grated processed cheese
1 cup boiled , peeled and mashed potatoes
1/2 cup plain flour (maida)
1 tbsp finely chopped green chillies
1/4 cup finely chopped onions
1/4 cup finely chopped cabbage
salt to taste
bread crumbs for rolling
oil for deep-frying

For Serving With Cheese Potato Balls
tomato ketchup

For cheese potato balls

    For cheese potato balls
  1. To make cheese potato balls, combine the plain flour and ¾ cup of water in a deep bowl and mix well. Keep aside.
  2. Combine all the remaining ingredients in a deep bowl and mix well.
  3. Divide the mixture into 12 equal portions and roll each portion into a round ball.
  4. Dip the balls in the prepared plain flour-water mixture and roll in bread crumbs till they are evenly coated from all the sides.
  5. Heat the oil in a deep pan and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides.
  6. Serve the cheese potato balls immediately with tomato ketchup.
Nutrient values (Abbrv) per ball
Energy77 cal
Protein2.5 g
Carbohydrates7 g
Fiber0.3 g
Fat4.3 g
Cholesterol6.7 mg
Sodium89.6 mg
Cheesy Potato Balls Video by Tarla Dalal
Cheese Potato Balls, Potato Cheese Balls recipe with step by step photos

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Variation of cheese balls

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Preparation for cheesy potato balls

  1. To make Cheesy Potato Balls (Potato Cheese Balls), first wash 2 medium sized potatoes and boil in a deep pan with enough water and cool.
  2. Once cooled, peel the potatoes and discard the skin.
  3. Mash the potatoes with the help of a potato masher and keep aside. If the potatoes have a lot of moisture, the cheesy balls will absorb more oil while frying.
  4. Also, grate the processed cheese block and keep ready. We will require 1 cup so, measure using a measuring cup. Cheddar cheese can also be used as a substitute.
  5. We are even adding some vegetables like onions and cabbage for added crunch, before making the cheese balls mixture, chop them and keep aside.

Flour mixture for cheese balls

  1. For making the cheesy potato balls, we will first prepare slurry. For that, in a medium sized bowl take the plain flour.
  2. To this, add ¾ cup of water.
  3. Mix well to form a smooth, lump-free batter and keep aside. You can add additional seasoning of your choice to the flour like salt, black pepper or some dried herbs.

How to make cheesy potato balls

  1. To make the potato cheese balls mixture, in a deep bowl take the grated cheese.
  2. To this, add the boiled, peeled and mashed potatoes.
  3. Further, add the onions and cabbage in the bowl.
  4. Add salt to taste. Be careful while adding salt because the cheese has salt in it.
  5. Mix very well to combine all the ingredients. Our cheesy potato mixture is now ready.
  6. Divide the potato cheese mixture into 12 equal portions. Roll each portion into a round ball.

Frying cheesy potato balls

  1. Dip a ball in the prepared plain flour-water mixture.
  2. Roll in bread crumbs till they are evenly coated from all the sides. Panko bread crumbs, coarse poha powder can also be used for coating.
  3. Heat oil in a deep non stick pan, deep dry3-4 at a time.
  4. Remove the potato cheese balls on an absorbent paper and drain excess oil.
  5. Repeat the same procedure to make remaining Cheesy Potato Balls (Potato Cheese Balls) with the remaining mixture.
  6. Serve the Cheesy Potato Balls (Potato Cheese Balls) immediately with tomato ketchup.
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