Fariha mujhpe gussah horahi cheeseball banate hoye😂

Ingredients

• 500 g Potatoes (boiled, peeled and mashed)
• 200 g Cooked Chicken Breast (shredded; can use leftover roasted chicken)
• 150 g Cheddar Cheese (shredded; any meltable cheese works)
• 1 tsp Salt
• 0.5 tsp Black Pepper Powder
• 0.5 tsp Red Chili Powder (adjust to taste)
• 0.25 tsp Cumin Powder
• 500 ml Vegetable Oil (for deep frying; use neutral oil like canola or sunflower)
• 0.5 cup Breadcrumbs (optional, for extra crunch)

Instructions

1. Boil Potatoes

   Place the potatoes in a large pot, cover with water, add a pinch of salt and bring to a boil. Cook until tender (about 15 minutes).

   Time: PT15M

2. Mash Potatoes

   Drain the potatoes, peel them while still warm, and mash in the mixing bowl until smooth.

   Time: PT5M

3. Combine Main Ingredients

   Add shredded chicken, shredded cheese, salt, black pepper, red chili powder, and cumin powder to the mashed potatoes. Mix thoroughly until everything is evenly distributed.

   Time: PT5M

4. Shape Cheese Balls

   With damp hands, take about 2‑tablespoon portions of the mixture and roll them into smooth balls. Place the balls on a plate.

   Time: PT5M

5. Coat (Optional)

   Roll each ball lightly in breadcrumbs for an extra crunchy exterior.

   Time: PT2M

6. Heat Oil

   Pour vegetable oil into the frying pan to a depth of about 2‑3 cm. Heat over medium‑high heat until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Fry Cheese Balls

   Carefully lower a few cheese balls into the hot oil. Fry for 3‑4 minutes, turning gently, until the outside is golden brown and the cheese inside is melted.

   Time: PT10M

   Temperature: 350°F

8. Drain and Serve

   Remove the fried balls with a slotted spoon and place on paper towels to drain excess oil. Serve hot with your favorite chutney or ketchup.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g