Chili Cheese Potato Balls- A delicious Vegetarian appetizer to try
This irresistible Chili Cheese Potato Balls recipe is a fun desi twist to the viral Crispy Potato Balls! A perfect blend of crispy fried potato goodness and a molten eruption of spicy chili cheese delight. These delicious appetizers are a crowd-pleaser, combining the satisfying crunch of golden brown potato balls with a gooey, savory center that's loaded with zesty chili and oozing cheese.
Whether you're hosting a game night, entertaining guests, or simply craving a tasty snack, these Chili Cheese Potato Balls are the ultimate comfort food with a spicy twist. Each bite has yummy textures and flavors, that will leave your taste buds dancing. In this easy-to-follow recipe, there is a walkthrough for the steps to achieve the perfect level of crispiness on the outside while ensuring the cheesy chili filling remains perfectly melted. Elevate your snack game and make every gathering memorable with these mouthwatering treats that are sure to be the star of the show. Get ready to savor the magic of chili, cheese, and potatoes in every bite – your taste buds will thank you!
Happy Cooking!
Servings: 12-15 balls
Prep Time: 20-30 mins
Cooking Time: 15-20 mins
Total Time: 45-60 mins
Ingredients:
2 large russet potatoes
1/3-1/2 cup corn starch
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp red chili powder
1 tsp coriander powder
1/2-1 tsp garlic powder
1/2-2/3 cup grated cheese, I used a mix of Amul and mozzarella cheese
4-6 green chilis finely chopped
2-3 tbsp Chopped coriander; optional
1/4 cup milk
Oil to deep fry
Directions:
Peel the potatoes. Chop them into cubes; they don’t need to be too small. I chopped each potato into about 16 cubes.
Put a saucepan with water to boil and add some salt to season. Once the water starts boiling, add the chopped potatoes and boil them till fork tender.
Darin the potatoes and let them cool for about 5 minutes till they are cool enough to work with but not cold.
Transfer the potatoes to a mixing bowl and use a fork to mash them well.
Once the potatoes are mashed well, add cornstarch and all the spices- salt, pepper, sugar, cumin, coriander, red chili powder, garam masala, and garlic powder.
Mix it well and knead it to form a soft dough. Be sure to make sure there are no lumps. Cover with a damp towel while working.
Cheese Chili mixture: In a mixing bowl, add grated cheese, chopped chilis, chopped coriander, and milk. Mix well to combine.
Take about 1.5 tbsp of the potato dough and form a rough ball making a well in the middle. Fill it with about 1/2 tbsp of the chili cheese mixture, and then close the ball by covering it with the dough around it. Close it well and shape it into a round.
Deep fry in hot oil till it is golden brown and crispy. I like to fry it at about 350F so the cheese melts well inside while the outside gets crispy and cooked.
Serve with your favorite condiments like coriander chutney, ketchup, and spicy sauce.
Notes/Tips:
Make sure there are no lumps, especially potato lumps while kneading.
Do not fry at a very hot oil temperature otherwise the outside will cook fast while the inside cheese won’t melt.
Serve immediately to get the gooey cheese inside.
The milk helps make the cheese mixture combine well so its easy to fill.
