Every household in India just love to munch on super yummy snacks and crispy potato balls are a great option. It’s juicy and crispy and a favorite of the kids as well. Treat them with these yummy and crispy balls which is upper cheesy and healthy as well. So Happy Cooking!

Watch the step by step Video Recipe in Hindi (with English subtitles)


Crispy and Juicy: Potato Cheese Balls!

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • Potato: 4nos boiled and mashed
  • Cheese: 150gms
  • Bread crumbs: a bowl full
  • Corn flour: 1 small bowl
  • Onion: 1nos medium sized chopped
  • Fresh coriander: a handful diced
  • Oregano: ½ tbs
  • Chili flakes: ½ tbs
  • Red chili powder: ½ tbs
  • Salt: as per taste
  • Chaat Masala: 1tbs
  • Garam Masala: ½ tbs
  • Roated cumin seeds: 1tbs


Step 1: Mixing the ingredients

First of all in a bowl take the mashed potatoes, cheese, onion, fresh coriander, oregano, chili flakes, red chili powder, salt, chaat masala, garam masala and roasted cumin seeds and mix them well to form a nice mixture.

Step 2: Making small round balls

  • Now, take small portions of the mixture and make small round balls. Now in a bowl take the corn flour and pour a little water and make a runny paste
  • Dip the balls in the corn flour paste and then into the breadcrumbs so that the balls are coated well with bread crumbs.

Step 3: Frying the balls

Now in a kadhai pour oil and heat up. Carefully place the balls in the oil and deep fry them on high flame till they turn golden brown and then take them out.

Step 4: Serve up

Serve them up with dipping of your choice and enjoy.

Serve them up with dipping of your choice and enjoy.


  1. The ingredients need to be mashed nicely so that the balls are nice in taste.
  2. The balls needs to be dipped in the corn flour and then a layer of bread crumbs should be coated.
  3. The balls need to be fried till they turn golden brown on high flame.
  4. Serve and enjoy them well with chutney or dipping of your choice.

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