There are many versions of potato cheese corn balls, some like to crush the corn & add but I like to keep it & feel the kernel as I bite. Also I like the simpler way of mixing everything together rather than stuffing the cheese & corn inside.
3-4 medium/small sized potatoes boiled & mashed
1 cup of boiled corn kernels
1 cup of grated cheese (am using combination of mild cheddar & mozzarella cheese)
1/2 tsp black pepper
1/2 tsp cumin powder
1/2 tsp chaat masala
2 tbsp coriander finely chopped
2 green chilies finely chopped
1-2 cups of bread crumbs
salt to taste
Oil for deep frying
- Mash the potatoes & to them add all the remaining ingredients except oil.
- Add bread crumbs as required & mix to make a firm dough. Make small balls & keep aside.
- Heat oil in a vessel & once hot deep fry the balls on medium flame till they are golden brown in color.
- Remove on tissue/absorbent paper to get rid of the excess oil.
I like to make them small in size & prick a toothpick just before serving. Its just easy to pick one & put it in your mouth.