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cheese balls recipe with step by step photos – easy to prepare tasty recipe of cheese balls with potatoes, gram flour and cheese.

there are many ways of preparing cheese balls. i tried the traditional method of making these, but the final result was not good. half of the cheese balls, came out perfect and half of them broke in the oil. it was something to do with the temperature of oil that led to breaking of them.

this cheese ball recipe is different as it has a secret ingredient – gram flour aka besan. traditionally gram flour is never added in a cheese ball recipe. but this recipe is unique and uses gram flour instead of all purpose flour. addition of gram flour makes this a fool proof recipe and thus home chefs can make this tricky recipe easily without struggling.

recently when making cheese bread pakora, i mixed some grated cheese with the leftover besan batter and made pan fried pakoras. to my surprise these pakoras with gram flour, tasted damn good than the cheese balls i had made with all purpose flour (maida).

so i tried making cheese balls with mashed potatoes and gram flour (besan). the result were crisp cheese balls with a cheesy interior. this recipe was a success and much liked. hence sharing the recipe.

here, both besan and potatoes work together as binding agents. for the type of cheese, you can use either cheddar cheese or processed cheese. i am not sure about mozzarella cheese as i have not tried making cheese balls with it. you can also check this corn cheese balls recipe.

as a kid friendly snack, i have kept the spices minimal. as it suits you and your family’s taste buds, you can increase the spices. you can also add spices and herbs like green chilies or red chili powder to make these cheese balls spicy.

the recipe makes for 9 to 10 small cheese balls and can be easily double or tripled. cheese balls also can be served as a party snack or starter. serve cheese balls with tomato ketchup or coriander chutney or mint chutney.

if you are looking for more cheese recipes then do check:

• cheese dosa
• cheese chilli toast
• cheese paratha
• cheese sandwich recipe
• eggless cheesecake recipe.

cheese balls recipe below:

4.58 from 14 votes

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cheese balls recipe

cheese balls recipe - easy and tasty recipe of cheese balls.

course snacks

cuisine world

prep time 25 minutes

cook time 20 minutes

total time 45 minutes

servings 9 to 10

rough calories per serving 61 kcal

author dassana

ingredients (1 cup = 250 ml)

• 100 grams potatoes or 3 small or 2 medium or 1 large potato
• 60 grams cheese or ½ cup grated cheese tightly packed
• ¼ teaspoon black pepper crushed or ⅓ teaspoon black pepper powder - add as required
• 1 pinch garam masala - optional
• 1.5 tablespoon chopped coriander leaves or parsley leaves
• 3.5 to 4 tablespoon besan (gram flour) or 2 to 3 tablespoon arrow root flour or corn starch or all purpose flour (maida)
• 2 to 3 pinches black salt or regular salt or rock salt
• oil for frying

how to make recipe

preparation for cheese balls

1. boil 3 small potatoes (100 grams) in a steamer or pressure cooker or an electric cooker. boil the potatoes till they are completely cooked.
2. when the potatoes become warm, peel them and mash very well in a mixing bowl. allow the potatoes to come at room temperature before you add the remaining ingredients.

3. grate 60 grams cheese and keep aside. in cup measurement, the amount is 1/2 cup tightly packed grated cheese. 

4. you can use either cheddar cheese or processed cheese. if using amul processed cheese, then use 3 cubes.

making cheese balls mixture

1. to the mashed potatoes, add 1/4 tsp black pepper, crushed or 1/3 tsp black pepper powder, a pinch of garam masala (optional) and 1.5 tbsp chopped coriander leaves or parsley leaves.

2. add 3.5 to 4 tbsp gram flour (besan). you can also add 2 to 3 tbsp all purpose flour/maida or corn starch.

3. mix very well.
4. then add the grated cheese and two pinches of black salt. add salt accordingly as cheese already has salt. you can even add rock salt or regular salt instead of black salt.
5. mix the cheese with the rest of the potato mixture very well. check the taste and add more salt or crushed black pepper if required.
6. make small balls from the mixture and make one tiny ball to test while frying.

frying cheese balls

1. heat oil for deep frying in a kadai or pan.

2. when the oil becomes hot, add the tiny cheese ball. the temperature of oil can be from 170 to 190 degrees celsius.

3. the oil has to be hot, otherwise the cheese balls may break.

4. when the tiny cheese ball, does not break, then you can easily fry the other balls. if it breaks, then you have to add 1 to 2 tbsp besan to the mixture again. keep the same temperature while frying.
5. add the remaining balls.
6. with a slotted spoon, turn over when the balls get to become golden.
7. fry them till they are evenly golden all over and crisp.
8. remove them on kitchen paper towels.
9. serve cheese balls hot with tomato ketchup or coriander chutney.

recipe notes

tips for making cheese balls

1. the recipe can be doubled or tripled.
2. the potato has to be drained very well. even some moisture or water in the potatoes will make the mixture sticky.
3. as a kid friendly snack, i have kept the spices minimal. however you can increase the spices to suit your taste buds.
4. you can also add spices and herbs like green chilies or red chili powder to make these cheese balls spicy.

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step by step cheese balls recipe:

1. boil 3 small potatoes (100 grams) in a steamer or pressure cooker or an electric cooker. boil the potatoes till they are completely cooked.

2. when the potatoes become warm, peel them and mash very well in a mixing bowl. there should be no moisture while peeling, chopping and mashing the potatoes. allow the potatoes to come at room temperature before you add the remaining ingredients.

3. grate 60 grams cheese and keep aside. in cup measurement, the amount is ½ cup tightly packed grated cheese. you can use either cheddar cheese or processed cheese. if using amul processed cheese cubes, then use 3 cubes.

4. to the mashed potatoes, add ¼ tsp black pepper crushed or ⅓ tsp black pepper powder, a pinch of garam masala (optional) and 1.5 tbsp chopped coriander leaves or parsley leaves.

5. add 3.5 to 4 tbsp gram flour/besan. you can also add 2 to 3 tbsp all purpose flour/maida or corn starch.

6. mix very well.

7. then add the grated cheese and two pinches of black salt. add salt accordingly as cheese already has salt in it. you can even add rock salt or regular salt instead of black salt.

8. mix the cheese with the rest of the potato mixture very well. check the taste and add more salt or crushed black pepper if required.

9. make small balls from the mixture and make one tiny ball to test while frying.

10. heat oil for deep frying in a kadai or pan.

11. when the oil becomes hot, add the tiny cheese ball. the temperature of oil can be from 170 to 190 degrees celsius/338 to 374 degrees fahrenheit. the oil has to be hot, otherwise the cheese balls may break.

12. in a minute, the tiny cheese ball will begin to get golden. when the tiny cheese ball does not break, then you can easily fry the other balls. if it breaks, then you have to add 1 to 2 tbsp besan to the mixture again. keep the same temperature while frying by increasing or decreasing the flame.

13. add the remaining balls taking care of the volume and space of the pan/kadai. do not overcrowd. since i used a small kadai, i added four cheese balls.

14. with a slotted spoon, turn over when the balls become golden.

15. fry them turning a couple of times, till they are evenly golden all over and crisp.

16. remove them on kitchen paper towels.

serve cheese balls hot with tomato ketchup or mint coriander chutney or mint chutney.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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