Fariha mujhpe gussah horahi cheeseball banate hoye
Fariha mujhpe gussah horahi cheeseball banate hoye😂 is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Maaz Safder World on YouTube.
Prep: 32 min | Cook: 15 min | Total: 57 min
Cost: $8.70 total, $2.17 per serving
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
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
Mash Potatoes
Drain the potatoes, peel them while still warm, and mash in the mixing bowl until smooth.
Time: PT5M
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
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
Coat (Optional)
Roll each ball lightly in breadcrumbs for an extra crunchy exterior.
Time: PT2M
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
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
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
Dietary info: Non‑vegetarian, High‑protein, Can be made gluten‑free by omitting breadcrumbs
Allergens: Dairy, Gluten (if breadcrumbs are used), Chicken
Ingredient Substitutions
- Instead of Potatoes: sweet potatoes
- Instead of Cooked Chicken Breast: cooked turkey, cooked paneer for vegetarian version
- Instead of Cheddar Cheese: mozzarella, paneer
- Instead of Red Chili Powder: paprika, cayenne pepper
- Instead of Vegetable Oil: peanut oil, sunflower oil
- Instead of Breadcrumbs: panko, crushed cornflakes
Equipment Needed
- Large Pot
- Mixing Bowl
- Potato Masher or Fork
- Frying Pan or Deep Fryer
- Slotted Spoon or Tongs
- Paper Towels
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Boiling potatoes until fully tender.
- Mixing the mashed potatoes with chicken and cheese until homogeneous.
- Maintaining oil temperature at 350°F for proper frying.
Chef Tips from the Video
- Use cold, shredded cheese; it melts slowly and creates a gooey center.
- For extra crispness, roll the balls in panko breadcrumbs after the first coating.
- A pinch of garam masala in the mixture adds a subtle aromatic depth.
Troubleshooting
Mixture is too wet and balls fall apart.
Add a tablespoon of breadcrumbs or a little extra cheese to absorb moisture. Chill the mixture for 15 minutes before shaping.
Balls are not golden but look soggy.
Oil temperature is too low. Increase heat to reach 350°F and avoid overcrowding the pan.
Cheese leaks out during frying.
Make sure the balls are tightly sealed and the interior cheese is not in large chunks. Chill the balls for 10 minutes before frying.
Storage
Refrigerator: Store cooked cheese balls in an airtight container for up to 2 days. Re‑heat in a hot oven (350°F) for 5‑7 minutes before serving.
Freezer: Freeze uncooked balls on a tray, then transfer to a zip‑lock bag. They keep 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 food safety.
Make-Ahead Tips
- Prepare the potato‑chicken‑cheese mixture a day ahead and refrigerate; shape the balls just before frying.
- Uncooked balls freeze well – freeze on a tray then transfer to a bag.
Frequently Asked Questions
What is the cultural significance and history of Chicken & Potato Cheese Balls in Indian cuisine?
Cheese balls are a modern Indian street‑food adaptation, blending Western fried snack concepts with local ingredients like spiced potatoes and shredded chicken. They have become popular during Ramadan as a hearty iftar bite.
What are the traditional regional variations of cheese balls in Indian cuisine?
In North India, cheese balls often use paneer and garam masala, while in South India they may include curry leaves, mustard seeds, and a coating of rice flour. The version on Maaz Safder World adds chicken for extra protein.
How is Chicken & Potato Cheese Balls traditionally served in Indian households during Ramadan?
They are typically served hot with tangy green chutney, tamarind sauce, or ketchup, alongside dates and drinks. They are a quick‑cook snack that complements the fast‑breaking meal.
What occasions or celebrations is Chicken & Potato Cheese Balls traditionally associated with in Indian culture?
Besides Ramadan iftar, these cheese balls appear at birthday parties, family gatherings, and festive occasions like Diwali where fried finger foods are popular.
What makes Chicken & Potato Cheese Balls special or unique in Indian snack cuisine?
The combination of creamy mashed potatoes, tender shredded chicken, and melted cheese creates a rich, protein‑packed bite that is both comforting and indulgent—unusual for typical Indian fried snacks which are usually vegetarian.
What are the most common mistakes to avoid when making Chicken & Potato Cheese Balls?
Common errors include using under‑cooked potatoes, not sealing the balls tightly, and frying at too low a temperature. Each leads to soggy or falling‑apart balls.
Why does this recipe use oil at 350°F instead of a higher temperature?
350°F allows the exterior to crisp quickly while giving the interior enough time to melt the cheese without burning the breadcrumbs or the potato coating.
Can I make Chicken & Potato Cheese Balls ahead of time and how should I store them?
Yes. Prepare the mixture and shape the balls up to 24 hours ahead; keep them covered in the refrigerator. Uncooked balls also freeze well for up to a month. Fry just before serving.
What texture and appearance should I look for when frying Chicken & Potato Cheese Balls?
The outside should be uniformly golden‑brown and crisp, while the inside should be soft, fluffy, and the cheese fully melted, creating a slightly oozy center.
How do I know when Chicken & Potato Cheese Balls are done cooking?
When the balls float to the surface, turn golden, and a thermometer inserted into the center reads at least 165°F (74°C), they are safely cooked and ready.
What does the YouTube channel Maaz Safder World specialize in?
The YouTube channel Maaz Safder World focuses on casual, home‑cooked Indian meals, street‑food style snacks, and vlog‑style cooking adventures, often featuring quick recipes for busy lifestyles.
How does the YouTube channel Maaz Safder World's approach to Indian cooking differ from other Indian cooking channels?
Maaz Safder World blends humor, real‑time vlog commentary, and spontaneous cooking moments, emphasizing practicality over polished production. The channel often showcases improvisation with everyday pantry items, unlike more formal tutorial channels.
Last updated: August 28, 2026
