Chicken Potato Cheese Balls

Ingredients

• 300 g Chicken Breast (boiled with 1/2 tsp ginger garlic paste and a pinch of salt, then shredded)
• 0.5 tsp Ginger Garlic Paste (store‑bought)
• 1.5 tsp Salt (regular table salt, divided between boiling and seasoning)
• 2 medium Potatoes (boiled and mashed; no large lumps)
• 1/3 cup Mozzarella Cheese (shredded; can use processed or cheddar cheese)
• 1/4 cup Capsicum (finely chopped; any colour)
• 2-3 tbsp Fresh Coriander Leaves (finely chopped)
• 2-3 tbsp Fresh Mint Leaves (finely chopped)
• 1-1.5 tsp Red Chili Flakes (optional; can replace with red chili powder)
• 1 tsp Black Pepper Powder (ground)
• 0.5 tsp Garam Masala Powder (ground)
• 0.5 tsp Chaat Masala Powder (ground)
• 1-1.5 tbsp Lemon Juice (freshly squeezed)
• 4-5 tbsp All-Purpose Flour (for the slurry coating)
• 0.25 tsp Red Chili Flakes (added to the flour slurry)
• 2-3 tbsp Water (to achieve a medium‑thick slurry)
• 4-5 tbsp Bread Crumbs (made from fresh bread, finely crushed)
• 2 cup Vegetable Oil (for deep frying; canola or sunflower oil works well)

Instructions

1. Boil the Chicken

   Place 300 g chicken in a pot, add 1/2 tsp ginger garlic paste, a pinch of salt, and enough water to cover. Bring to a boil, then simmer until fully cooked (about 10 minutes). Remove, let cool, and shred with two forks.

   Time: PT10M

2. Boil and Mash the Potatoes

   In another pot, boil 2 medium potatoes until tender (about 10 minutes). Drain, let cool slightly, then grate or mash until smooth with no large lumps.

   Time: PT10M

3. Combine Chicken, Potatoes and Seasonings

   In a large mixing bowl combine shredded chicken, mashed potatoes, 1/3 cup shredded mozzarella, 1/4 cup chopped capsicum, 2‑3 tbsp chopped coriander, 2‑3 tbsp chopped mint, 1‑1.5 tsp red chili flakes, 1 tsp black pepper, 0.5 tsp garam masala, 0.5 tsp chaat masala, 1‑1.5 tbsp lemon juice, and the remaining 1 tsp salt. Mix gently with clean hands until everything is evenly incorporated.

   Time: PT5M

4. Shape the Balls

   Take a small portion of the mixture (about the size of a lemon) and roll it between your palms to form a smooth ball. Place each ball on a plate. You should obtain 16‑18 balls.

   Time: PT5M

5. Prepare the Flour Slurry

   In a small bowl whisk together 4‑5 tbsp all‑purpose flour, 0.25 tsp red chili flakes, a pinch of salt, and enough water (2‑3 tbsp) to form a medium‑thick, lump‑free slurry.

   Time: PT4M

6. Prepare Bread Crumbs

   Take fresh bread, tear it into pieces and crush finely to obtain about 4‑5 tbsp of breadcrumbs. Spread them on a shallow plate.

   Time: PT2M

7. Double Coat the Balls

   One by one, dip each ball into the flour slurry, lift and let excess drip off, then roll it in breadcrumbs. Repeat the dip‑slurry‑breadcrumb step a second time to create a secure coating.

   Time: PT5M

8. Heat the Oil

   Pour vegetable oil into a deep‑frying pan to a depth of about 2 inches. Heat over medium‑high flame until the oil reaches roughly 350°F (175°C).

   Time: PT3M

   Temperature: 350°F

9. Fry the Balls

   Carefully add 4‑5 balls at a time, ensuring they do not crowd the pan. Fry on medium‑high heat, turning occasionally, until the coating turns deep golden brown (about 3‑4 minutes per side). Remove with tongs and place on paper towels to drain.

   Time: PT8M

   Temperature: 350°F

10. Serve

    Arrange the hot chicken potato cheese balls on a serving platter and serve immediately with tomato ketchup, mayonnaise, or tandoori sauce.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: cooked shredded chicken, canned chicken
• Instead of Ginger Garlic Paste: fresh minced ginger and garlic
• Instead of Mozzarella Cheese: processed cheese, cheddar cheese
• Instead of Red Chili Flakes: red chili powder
• Instead of Red Chili Flakes: red chili powder
• Instead of Bread Crumbs: panko breadcrumbs
• Instead of Vegetable Oil: peanut oil, sunflower oil

Equipment Needed

• Large Pot
• Medium Pot
• Mixing Bowl
• Grater or Potato Masher
• Knife and Chopping Board
• Wooden Spoon or Spatula
• Small Bowl
• Plate or Tray
• Deep Frying Pan or Wok
• Tongs or Slotted Spoon
• Paper Towels

Critical Steps — Do Not Skip

• Boiling the chicken until just cooked and shredding while still moist.
• Ensuring boiled potatoes are completely cooled before mashing.
• Creating a medium‑thick, lump‑free flour slurry.
• Double coating the balls to lock in the cheese.
• Frying at 350°F (medium‑high) to achieve a golden crust without the cheese leaking.

Chef Tips from the Video

• Use cold, boiled potatoes; warm potatoes make the mixture sticky.
• Fresh mozzarella gives the best melt; if using processed cheese, shred finely.
• A pinch of extra chili flakes in the slurry adds a subtle heat to the crust.
• After frying, let the balls rest on a wire rack over paper towels for even drainage.

Troubleshooting

Storage

Refrigerator: Place cooled balls in an airtight container; keep for up to 3 days.

Freezer: Freeze raw or fried balls in a single layer, then transfer to a zip‑lock bag; store up to 1 month.

Room temperature: Not recommended; the balls will become soggy and may spoil.

Make-Ahead Tips

• Prepare the chicken‑potato mixture and shape the balls a day ahead; store covered in the fridge.
• Coated (but unfried) balls freeze well; fry directly from frozen for a slightly longer cooking time.
• Reheat leftover fried balls in a hot oven (350°F) for 5‑7 minutes to regain crispness.

Frequently Asked Questions