Potatoes are the fourth most consumed crop in the world, behind rice, wheat and corn. Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals and low in calories. They help in lowering blood pressure and easy to digest.
The recipe given below can be taken as an evening snack. Mashed potatoes are cooked in freshly grounded spices and herbs and is rolled into balls. Cheese is stuffed in each potato ball. Then it is coated with cornflour and bread crumbs and deep fried in oil.
INGREDIENTS
- Potato medium 2
- Mozzarella-cheddar cheese 50 gm
- Wheat bread slices 4-5
- Onion small 1
- Green chilli chopped 1-2
- Turmeric powder 1/2 tsp
- Coriander powder 1/2 tsp
- Celery chopped 2 tbsp
- Coriander leaves chopped 3 tbsp
- Maida/flour 2 tbsp
- Cornflour 2 tbsp
- Salt to taste
- Oil for frying
FOR GRINDING
- Garlic 3 cloves
- Ginger 1 inch
- Cinnamon 1/2 inch
- Cloves 1
- Carom seeds 1/2 tsp
- Fennel seeds 1/2 tsp
METHOD
Boil the potatoes, peel, mash nicely and keep aside. Chop the onions and chillies finely.
Blend the wheat slices in a blender and keep it on to a plate.
Make a paste of cornflour and maida by adding little water and keep it on to a plate or bowl.
Coarsely make a paste of ginger, garlic, carom seeds, fennel seeds, cinnamon and cloves in a mortar and pestle. I am using freshly made masala, if you are in a hurry you can skip this part and use ginger-garlic paste and garam masala powder.
Heat 1 tbsp oil in a wok/kadai , add finely chopped onions and chillies, saute till onions change colour. On low heat add the coarsely grounded masala, turmeric powder and coriander powder and saute for a minute or two. Add the boiled potatoes, coriander leaves, celery and mix it well on low heat in the masala for 4-5 minutes or till everything in incorporated well. Turn off the heat. Let it cool down. After it cools down add 1/4 th of the bread crumbs and mix well with the potato mixture, use your hand.
Roll the potato mixture into lemon sized balls.
Make a depression with your finger in each ball and stuff a small cube of cheese inside it and roll it back. Repeat the same procedure with the rest of the potato balls.
Now roll the balls into the maida-cornflour paste and then take it out and roll out into the bread crumbs. Repeat the same procedure with the rest of the potato balls. Gently press the balls. Keep it in the refrigerator for half an hour.
Heat oil for deep frying the potato balls in a deep pan/ wok. Gently slide the balls into the oil and fry on medium heat till the potato cheese balls are golden in colour,
Serve potato cheese balls with sauce as evening snack.
