Chutney Cheese Potato Balls: A Crispy Gooey, Flavorful, Gluten-Free Appetizer

Looking for a crowd-pleasing, gluten-free appetizer with a flavorful twist? These Crispy Chutney Cheese Potato Balls are the perfect addition to any gathering, especially Diwali parties or snack spreads. The soft, seasoned potato dough, crispy on the outside, encases a gooey, melty filling of mozzarella, cheddar, and tangy coriander chutney. Each bite is an explosion of textures and flavors – crunchy exterior, creamy cheese, and the zesty kick of chutney. This Indian fusion dish is not only vegetarian but also easy to make, making it an ideal go-to for festive occasions or a cozy snack at home. The outside dough is made with potatoes and the inside is chutney and cheesy goodness! Serve these irresistible fried fritters and watch them disappear in no time!

Happy Cooking!

Servings: 12-15 balls

Prep Time: 20-30 mins

Cooking Time: 15-20 mins

Total Time: 45-60 mins

Ingredients: 

Potato Balls:

• 2 large russet potatoes

• 1/2-2/3 cup cornstarch

• 1-1.5 tsp salt as per taste

• 1/2 tsp pepper

• 1/2 tsp sugar

• 1 tsp cumin powder

• 1/2 tsp garam masala

• 1/2 tsp red chili powder

• 1/2-1 tsp garlic powder

Chutney cheese mixture:

• 2/3 cup grated cheese, I used a mix of Amul and cheddar cheese

• 1/4 cup low-moisture mozzarella cheese broken into small pieces

• 1/2 cup coriander chutney

Cooking & to serve with:

• coriander chutney

• Tomato salsa

• Oil to deep fry

Directions: 

1. Peel the potatoes. Chop them into cubes; they don’t need to be too small. I chopped each potato into about 16 cubes.

2. 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.

3. Darin the potatoes and let them cool for about 5 minutes till they are cool enough to work with but not cold. If it becomes too cold it will become dry, you want some moisture to help them hold together without drying.

4. Transfer the potatoes to a mixing bowl and use a fork to mash them well.

5. Once the potatoes are mashed well, add cornstarch and all the spices- salt, pepper, sugar, cumin powder, red chili powder, garam masala, and garlic powder.

6. 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.

7. Chutney cheese mixture: In a mixing bowl, add grated cheese, and coriander chutney. Mix well to combine.

8. Form the balls: 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.

9. Deep fry in hot oil till it is golden brown and crispy. I like to fry it at about 35F so the cheese melts well inside while the outside gets crispy and cooked.

10. Serve with your favorite condiments like coriander chutney, ketchup, and tomato salsa.

Notes/Tips:

• Make sure there are no lumps, especially potato lumps while kneading.

• Fry at a hot oil temperature so the outside cooks well and the inside cheese melts. Do not fry longer than needed otherwise the cheese will melt and burst in the oil.

• Serve immediately to get the gooey cheese inside.

• The chutney helps make the cheese mixture combine well so it’s easy to fill.

• Use low-moisture mozzarella cheese. I like to tear the cheese into pieces and dry it on a paper towel for 15 minutes before to drain the moisture.