Crispy Potato Chicken Cheese Balls

Ingredients

• 3 pieces Potatoes (medium potatoes, boiled until tender, peeled and mashed smooth with no lumps)
• 250 g Chicken Breast (boiled, cooled and shredded)
• 3 tablespoons Onion (finely chopped)
• 1/2 cup Green Onion (finely chopped)
• 1 cup Cabbage (finely chopped)
• 1/2 cup Carrot (finely chopped)
• 1/2 cup Bell Pepper (finely chopped, any colour)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Red Chili Powder (adjust to heat preference)
• 1/2 teaspoon Coriander Powder
• 1 teaspoon Garam Masala
• 1/2 teaspoon Black Pepper Powder
• 150 g Mozzarella Cheese (cut into small cubes; Aangan Dairy brand recommended)
• 2 cups Bread Crumbs (plain, can be toasted lightly)
• 1 tablespoon Sesame Seeds (optional, toasted for extra aroma)
• 4 tablespoons All-Purpose Flour (sifted)
• 3 tablespoons Water (add gradually to make a smooth slurry)
• 3 cups Vegetable Oil (for deep frying; medium‑hot (≈350°F / 175°C))

Instructions

1. Boil Potatoes

   Place the three peeled potatoes in a large pot, cover with water and boil until fork‑tender, about 15 minutes. Drain and set aside to cool.

   Time: PT15M

2. Boil Chicken

   In another pot, add the chicken breast, cover with water, bring to a boil and simmer until fully cooked, about 10 minutes. Remove, let cool, then shred with two forks.

   Time: PT10M

3. Mash Potatoes

   Using a potato masher, mash the boiled potatoes in the mixing bowl until completely smooth with no lumps.

   Time: PT5M

4. Prepare Vegetables

   Finely chop onion, green onion, cabbage, carrot and bell pepper as described (≈3 Tbsp onion, ½ cup each of the other veggies).

   Time: PT10M

5. Combine Main Ingredients

   Add the shredded chicken, chopped vegetables, salt, red chili powder, coriander powder, garam masala and black pepper to the mashed potatoes. Mix thoroughly, pressing with the spatula to incorporate air and achieve a uniform texture.

   Time: PT5M

6. Rest the Mixture

   Cover the bowl with plastic wrap and refrigerate for 15 minutes to let the flavors meld and the mixture firm up.

   Time: PT15M

7. Cube Mozzarella

   While the mixture rests, cut the mozzarella cheese into small ½‑inch cubes.

   Time: PT5M

8. Shape Balls

   Take about a tablespoon of the chilled mixture, flatten in your hand, place one mozzarella cube in the centre and roll into a smooth ball about the size of a golf ball.

   Time: PT10M

9. Prepare Flour Slurry

   In a small bowl combine 4 Tbsp sifted flour, ½ tsp salt and gradually whisk in water until a smooth, pour‑able batter forms.

   Time: PT5M

10. Prepare Breadcrumb‑Sesame Mix

    In a shallow plate mix 2 cups bread crumbs with 1 Tbsp sesame seeds until evenly distributed.

    Time: PT2M

11. Coat the Balls

    Roll each ball first in the flour slurry, letting excess drip off, then roll it in the breadcrumb‑sesame mixture, pressing gently to adhere.

    Time: PT10M

12. Heat Oil

    Fill a deep frying pan with enough vegetable oil (≈3 cups) and heat over medium heat until the oil reaches about 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

13. Fry the Bombs

    Carefully lower a few coated balls into the hot oil, avoiding overcrowding. Fry, turning gently, until they turn a uniform golden‑brown, about 2‑3 minutes per side (total ~4 minutes). Remove with a slotted spoon and drain on paper towels.

    Time: PT12M

    Temperature: 350°F

14. Serve

    Serve the hot cheesy bombs immediately with chutney or ketchup. They are best enjoyed while the cheese is still stretchy.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Chicken Breast: Cooked shredded rotisserie chicken, Canned chicken
• Instead of Onion: Shallots
• Instead of Green Onion: Chives
• Instead of Cabbage: Coleslaw mix
• Instead of Carrot: Parsnip
• Instead of Bell Pepper: Other bell peppers
• Instead of Red Chili Powder: Paprika
• Instead of Mozzarella Cheese: Cheddar cheese, Processed cheese
• Instead of Bread Crumbs: Panko, Crushed crackers
• Instead of All-Purpose Flour: Rice flour (gluten‑free)
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Large Pot
• Mixing Bowl
• Potato Masher
• Knife
• Cutting Board
• Spatula or Spoon
• Refrigerator
• Small Bowl
• Plate or Tray
• Deep Frying Pan or Wok
• Slotted Spoon or Tongs
• Paper Towels
• Zip‑Lock Bag or Airtight Container (optional)

Critical Steps — Do Not Skip

• Mash potatoes until completely smooth – any lumps cause cracks.
• Rest the mixture in the refrigerator for at least 15 minutes to firm up.
• Air‑release each ball by gently pressing before adding the cheese cube.
• Maintain oil temperature at ~350°F; too hot burns the coating, too cool makes it greasy.
• Coat evenly with flour slurry and breadcrumb mixture to prevent cracking during frying.

Chef Tips from the Video

• Toast the sesame seeds lightly for a nutty aroma.
• For extra crispness, double‑coat: dip once in slurry, breadcrumbs, then again in slurry and breadcrumbs.
• Use a kitchen thermometer to keep oil temperature steady.

Troubleshooting

Storage

Refrigerator: Store cooked bombs in an airtight container for up to 2 days. Reheat in oven at 350°F for 5‑7 minutes.

Freezer: Uncooked, coated balls freeze well for up to 1 month. Fry directly from frozen, adding 1‑2 extra minutes.

Room temperature: Do not keep at room temperature for more than 2 hours due to dairy filling.

Make-Ahead Tips

• Prepare the potato‑chicken mixture a day ahead and keep refrigerated; shape balls when ready to fry.
• Coated but unfried balls can be placed on a tray, frozen solid, then transferred to a zip‑lock bag for later use.

Frequently Asked Questions