Crispy Chicken Mozzarella Cheese Balls Recipe

Ingredients

• 4 pieces Potatoes (large, boiled with salt, cooled and mashed)
• 1 cup Cooked Chicken Breast (boiled, shredded)
• 1.5 teaspoons Salt (regular table salt)
• 0.5 teaspoons Black Pepper (ground)
• 1 teaspoon Garlic (fresh minced garlic)
• 0.5 teaspoons Oregano (dried oregano)
• 0.5 teaspoons Chaat Masala (store‑bought)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Roasted Cumin Powder (dry‑roasted cumin seeds then ground)
• 3 tablespoons Fine Breadcrumbs (fine texture for binding and coating)
• 100 grams Mozzarella Cheese (block, cut into medium cubes)
• 2 pieces Eggs (large, beaten with 1/4 tsp salt)
• 2 cups Vegetable Oil (for deep frying, medium‑high heat)

Instructions

1. Boil Potatoes

   Place the 4 large potatoes in a saucepan, cover with water, add a pinch of salt and bring to a boil. Cook until tender when pierced with a fork.

   Time: PT15M

   Temperature: medium heat

2. Cool and Mash Potatoes

   Drain the potatoes, let them cool for a few minutes, peel, and mash them using a potato masher until smooth.

   Time: PT5M

3. Boil Chicken

   Place chicken breast in a pot, cover with water, add a pinch of salt and simmer until fully cooked, about 15 minutes. Remove and let cool.

   Time: PT15M

   Temperature: medium heat

4. Shred Chicken

   Using two forks, shred the boiled chicken into fine pieces.

   Time: PT5M

5. Roast Cumin Seeds

   In a dry skillet, toast cumin seeds over medium heat until fragrant (about 2 minutes) then grind to a fine powder.

   Time: PT2M

   Temperature: medium heat

6. Combine Base Mixture

   In the mixing bowl, combine mashed potatoes, shredded chicken, 1 tsp salt, ½ tsp black pepper, 1 tsp minced garlic, ½ tsp dried oregano, ½ tsp chaat masala, 1 tsp red chili powder, and 1 tsp roasted cumin powder. Mix thoroughly.

   Time: PT10M

7. Add Breadcrumbs for Binding

   Stir in 3 tbsp fine breadcrumbs until the mixture holds together when pressed.

   Time: PT2M

8. Cube the Mozzarella

   Cut the mozzarella block into medium‑sized cubes (about 1‑1.5 cm).

   Time: PT5M

9. Shape and Stuff Balls

   Take a portion of the potato‑chicken mixture, flatten it in your hand, place a mozzarella cube in the center, seal and roll into a smooth ball about the size of a golf ball.

   Time: PT10M

10. Prepare Egg Wash

    In a small bowl, beat 2 eggs with ¼ tsp salt until well blended.

    Time: PT2M

11. Coat Balls

    Dip each stuffed ball first into the egg wash, then roll it in fine breadcrumbs, ensuring an even coating.

    Time: PT10M

12. Heat Oil for Frying

    Pour 2 cups vegetable oil into the frying pan and heat over medium heat until it reaches about 350°F.

    Time: PT5M

    Temperature: 350°F

13. Fry the Balls

    Carefully add the coated balls to the hot oil, a few at a time. Fry, turning gently, until all sides are golden brown and the cheese inside is melted, about 4 minutes per batch.

    Time: PT20M

    Temperature: 350°F

14. Drain and Rest

    Using a slotted spoon, remove the fried balls and place them on a plate lined with paper towels to absorb excess oil.

    Time: PT2M

15. Serve

    Arrange the crispy chicken cheese balls on a serving platter. Optionally serve with ketchup, green chutney, or mint yogurt dip.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Cooked Chicken Breast: cooked shredded turkey
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Oregano: Italian seasoning
• Instead of Chaat Masala: tamarind powder + cumin
• Instead of Red Chili Powder: paprika
• Instead of Roasted Cumin Powder: store‑bought cumin powder
• Instead of Fine Breadcrumbs: panko crumbs
• Instead of Mozzarella Cheese: cheddar, processed cheese
• Instead of Eggs: egg substitute
• Instead of Vegetable Oil: canola oil, sunflower oil

Equipment Needed

• Saucepan
• Pot
• Potato Masher
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Small Bowl
• Frying Pan
• Slotted Spoon
• Plate with Paper Towels
• Measuring Spoons

Critical Steps — Do Not Skip

• Boiling potatoes until fully tender
• Boiling and shredding chicken properly
• Dry‑roasting cumin seeds for maximum flavor
• Sealing the mozzarella cube inside the ball to prevent leakage
• Even egg‑wash and breadcrumb coating
• Maintaining oil temperature around 350°F during frying

Chef Tips from the Video

• Use a kitchen thermometer to keep oil temperature steady.
• For extra crunch, substitute half of the fine breadcrumbs with panko.
• Add a pinch of smoked paprika to the breadcrumb coating for a subtle smoky flavor.

Troubleshooting

Storage

Refrigerator: Store cooked balls in an airtight container for up to 3 days. Reheat in a hot oven (350°F) for 5‑7 minutes.

Freezer: Freeze uncooked, coated balls on a tray, then transfer to a zip‑top bag. They keep for up to 2 months. Fry directly from frozen, adding 2‑3 extra minutes.

Room temperature: Do not leave out more than 2 hours; risk of bacterial growth from chicken.

Make-Ahead Tips

• Prepare the potato‑chicken mixture a day ahead and refrigerate; shape balls when ready to fry.
• Coated but unfried balls can be frozen on a tray and stored for later use.

Frequently Asked Questions