Cheese Balls (Fail Proof)

Boil 3 small potatoes (100 grams) in a steamer, pressure cooker, or an electric cooker. You can even steam the potatoes in an Instant Pot for 7 to 8 mins.

When the potatoes become warm, peel them, and mash very well in a mixing bowl.

Grate 60 grams (½ cup) cheese and set aside. If using amul cubes, use three.

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

Add 3.5 to 4 tablespoons gram flour (besan) or chickpea flour. If you don't have these, you can use all-purpose flour or corn starch/arrowroot.

Mix well well.

Then, add the grated cheese and two pinches of black salt. Add salt accordingly as cheese already has salt in it.

Mix the cheese with the rest of the potato mixture very well.

Make small balls from the mixture & make one tiny ball to test while frying.

Heat oil in large wok or pan.

When the oil becomes hot, add the tiny cheese ball. The temperature of oil can be from 177 to 190 degrees Celsius (351 to 375 degrees Fahrenheit)

Soon, the tiny cheese ball will begin to get golden. If the tiny ball does not break, then you can begin to fry the other balls.

If it breaks, then you have to add 1 to 2 tbsp chickpea flour or gram flour (besan) to the mixture again.

Add the remaining balls taking care of the volume and space of the pan or kadai.

With a slotted spoon, turn balls over when they become golden

Fry them turning a couple of times, until they are evenly golden all over and crisp

Remove and place on paper towel.

Serve warm with tomato ketchup or mint chutney.