cheese balls recipe with step by step photos. this is an easy to prepare tasty and fool proof recipe of cheese balls made 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 the 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 foolproof recipe and thus home chefs can make this tricky recipe easily without struggling.
recently when making cheese stuffed 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 ball with mashed potatoes and gram flour (besan). the result was crisp cheese balls with a cheesy interior. this recipe was a success and much liked. hence sharing the recipe.
tips for making cheese ball
- both besan and potatoes work together as binding agents. before frying cheese balls, first test with a tiny cheese ball in hot oil. if it breaks, then you have to add 1 to 2 tbsp besan to the mixture and do the test again.
- while frying the oil has to be hot, otherwise the cheese balls may break. the temperature of oil can be from 170 to 190 degrees celsius.
- 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.
- 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 ball and can be easily double or tripled.
cheese balls also can be served as a party snack or starter. serve cheese ball with tomato ketchup or coriander chutney or mint chutney.
few more delicious cheese recipes !
- mac and cheese – a delicious homemade macaroni and cheese recipe with step by step pics.
- alfredo pasta – pasta alfredo is a creamy pasta made with mixed veggies.
- cheese biscuits – these yummy biscuits have a crisp texture on the outside and are soft on the inside like bread.
- corn cheese balls – easy, tasty and a no-fail recipe of corn cheese balls – fried as well as baked version.
- eggplant parmesan – a delicious italian baked dish of eggplant with tomato-herb sauce and cheese.
cheese ball
INGREDIENTS FOR cheese ball
- 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 cheese ball
preparation for cheese balls
- boil 3 small potatoes (100 grams) in a steamer or pressure cooker or an electric cooker. boil the potatoes till they are completely cooked.
- 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.
- grate 60 grams cheese and keep aside. in cup measurement, the amount is 1/2 cup tightly packed grated cheese.
- you can use either cheddar cheese or processed cheese. if using amul processed cheese, then use 3 cubes.
making cheese ball mixture
- 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.
- add 3.5 to 4 tbsp gram flour (besan). you can also add 2 to 3 tbsp all purpose flour/maida or corn starch.
- mix very well.
- 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.
- 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.
- make small balls from the mixture and make one tiny ball to test while frying.
frying cheese balls
- heat oil for deep frying in a kadai or pan.
- when the oil becomes hot, add the tiny cheese ball. the temperature of oil can be from 170 to 190 degrees celsius.
- the oil has to be hot, otherwise the cheese balls may break.
- 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.
- add the remaining potato cheese balls.
- with a slotted spoon, turn over when the balls get to become golden.
- fry the cheese ball till they are evenly golden all over and crisp.
- remove them on kitchen paper towels.
- serve cheese balls hot with tomato ketchup or coriander chutney.
RECIPE TIPS
tips for making cheese balls
- the recipe can be doubled or tripled.
- the potato has to be drained very well. even some moisture or water in the potatoes will make the mixture sticky.
- as a kid friendly snack, i have kept the spices minimal. however you can increase the spices to suit your taste buds.
- you can also add spices and herbs like green chilies or red chili powder to make these cheese balls spicy.
preparation to make 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. 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.
making potato cheese ball mixture
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.
making cheese ball
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 ball.
14. with a slotted spoon, turn over when the potato cheese balls become golden.
15. fry them turning a couple of times, till the cheese ball are evenly golden all over and crisp.
16. remove fried cheese ball on kitchen paper towels.
serve cheese balls hot with tomato ketchup or mint coriander chutney or mint chutney.
Thank u! gonna try this for my kid, hope he likes the sweet taste as well as the cheese. By this way i can give him a healthy and tasty snack. Thank you for your recipe.
welcome sumitha. hope your son likes the cheese balls.
Can i use sweet potato, instead of normal potato?
yes you can use sweet potato. with sweet potato the cheese balls will have some sweet taste.
Hi
Can we freeze these balls. Nice recipe will try it for sure. Tried a couple of ur recipes n they were great. Thanks for the post. Miss you on u tube though.
yes you can freeze them. thanks for the feedback on other recipes. i don’t get time to do videos. it takes a lot of time, thus i am not doing any cooking videos.
Hi I would like to just clarify if not using besan, I should use corn flour and maida …how much of corn flour and how much of maida
you can use 3 tablespoon maida and 1 tablespoon corn flour. before frying test a small cheese ball. if it breaks, then add 1 to 2 tablespoon more maida.
Thank you so much for sharing the recipe my daughter loves it.
Welcome Anna. Glad to know this.
Nice chese balls , i like it. thanku very much
welcome harsha.
Dear Dassana,
I am planning to make these on this weekend. I have one query though can I use mozzarella cheese?
Thank you.
shabistab, mozzarella cheese can be tricky as it is a soft cheese. so i am not sure how it will react while frying. i would suggest to use pizza cheese which is mixture of cheddar cheese and mozzarella cheese or use a mix of both cheddar and mozzarella cheese. hope this helps.
Hi Amit,
Can these be cooked in bulk and frozen and then reheated again in oven?
Thanks
D
if done this way, the crisp texture is lost. what i would suggest is make the balls and then freeze. when you want to eat, remove them from freezer and let it come to room temperature. if there is any extra moisture then wipe it. then fry the cheese balls.
The recipe is great and we enjoyed it! I come from Switzerland, that’s to say a country committed to cheese :). I used some Vacherin Mont-d’Or, which is an alpine and tasty cheese, added a bit less flour (Vacherin is aged and doesn’t contain much water) and because it’s strong added some more coriander leaves to the paste. Again, very tasty. We have a famous cheese balls recipe here called “Malakoff”, made principally with flour, eggs and milk, but without potatoes. It’s also damn tasty but a bit too fat^^. That’s why I Iove this recipe with potatoes. Congrats and thanks for sharing!
thanks molina for sharing these bits of info. i have heard of malakoff but never made them. but i did try cheese balls with flour, butter and cheese and i did feel they were heavy. but they tasted good 🙂 potatoes are a nice substitute in most dishes at times. thanks for sharing the feedback on the recipe too.
Hi Dassana,
I am not good at cooking. My in-laws always ask me to make new dishes. So, you are life saver for me. I tried this cheese ball recipe, but they are not cooked from inside. I cant understand what is the problem.
priyanka, when frying always fry on medium heat. the oil should not be very hot. if the oil is very hot, then the outer part gets fried quickly, but the inside remains under cooked. medium hot oil also ensures even frying.
Hi dassana,
Most of Ur recipes I have tried came out really delicious….keep up the good work….i want to ask can I add some steamed green peas to the potato mixture?
thanks salma. you can add steamed green peas. you can also check this recipe of corn cheese balls and instead of sweet corn add green peas.
recipe here – https://www.vegrecipesofindia.com/corn-cheese-balls-recipe/
Is cheddar cheese fine to make this balls?
Rins, you can try. i think it should work.