Crispy Cheese Chilli Balls

A crowd pleasing appetizer, Cheese Chilli Balls are easy to make and and will vanish off the plate quickly.

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Hello HTS Community

Crispy cheese balls are a people pleaser. They are loved by kids, grown ups, and are super addictive. Using ingredients that are easily available in our homes, namely, potato, paneer, cheese, some veggies and bread crumbs, within half an hour you can have this much loved snack. Pull out a beer and happy munching.

Crispy cheese balls in this recipe are lightly spiced and go well with a tom mayo sauce, that has a little heat and kick of sourness. You can serve them with simple tomato ketchup as well. I am also using bread crumbs in my recipe, you can use either store bought or make them at home using the instructions below. The chillies that I am using have a lot of heat in them, if you want to reduce the heat, use a different variety of chillies or skip them completely.

I am using processed cheese in the recipe because it is easily available. If you want a cheese pull, mix mozzarella with processed cheese in the recipe.

If you like this recipe, also try other snacks like Crispy corn pakoda, Baked sweet potato fries and Vegetable muffins.

Ingredients you will need:

• Cheese balls
  • Boiled potatoes- 3, medium
  • Paneer- 1/4 cup,
  • Processed cheese- 75g
  • Carrots- 2 tablespoon, finely chopped
  • Corn- 1 tablespoon, boiled and cooled
  • Green chillies- 2, finely chopped
  • Ginger-garlic paste- 1/2 teaspoon
  • Bread crumbs- 1/4 cup
  • Salt and pepper- to taste
  • Oil- for deep frying
• For the coating
  • All purpose flour- 3 tablespoon
  • Cornstarch- 2 tablespoon
  • Salt- to taste
  • Bread crumbs- 2 cups
• Tom mayo sauce
  • Mayonnaise- 1 tablespoon
  • Chilli sauce- 1 teaspoon
  • Tomato ketchup- 1 teaspoon

Steps for making Cheese Chilli Balls:

• To make bread crumbs at home, take about 5 slices of bread and grind them in a mixer. Spread this mixture evenly on a tray and either dry it in sunlight, or under a fan or simply toast in an oven for 5 minutes at 200 degree celsius.

• Start with grating boiled potatoes, paneer and cheese in a bowl. To this add carrots, green chillies, corn, ginger-garlic paste, bread crumbs, salt and pepper. Mix all and make a dough.
• Wet your palms slightly and start making balls with about 1/2 tablespoon of the dough. I made around 13 with this quantity.

• To coat these balls, make a paste using flour, cornstarch and salt with water. It shouldn’t be thick or runny, but a thin layer coating consistency. If you dip a spoon in it and turn it back, a thin layer should remain. Check picture to get an idea. In another bowl put the breadcrumbs.
• Start coating once with bread crumbs, shake off the extra. Then dip in the flour paste, and then again in bread crumbs. Crumbs-Paste-Crumbs. A good technique to do this is to use one hand for crumbs and the other for paste, else you get mess on your hands.

• Coat all the balls and keep them in refrigerator for 15 minutes before frying.
• Meanwhile, let’s make our tom mayo sauce. Mix mayonnaise, chilli sauce and tomato ketchup in a small bowl and it’s done. Simple.

• Heat oil in a pot for deep frying. The temperature should be high because we will fry balls for only a minute.
• Once the oil is hot, put 3-4 balls and fry them for a minute or until golden. Repeat for rest and serve with our dipping sauce.

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