Get ready to tantalize your taste buds with an irresistible Indian snack that combines the creamy richness of cheese with the perfect crispy crunch! These Rasomadhuri Fried Cheese Balls are not just a recipe; they're a culinary adventure that will transport you straight to the vibrant streets of India. Imagine biting into a golden-brown, crispy exterior that gives way to a melt-in-your-mouth cheesy center – this is comfort food elevated to an art form that will have your family and friends begging for more!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup grated cheese
- 1/2 cup mashed potatoes
- 1/4 cup breadcrumbs
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Oil for frying
Instructions
- In a large mixing bowl, combine the grated cheese, mashed potatoes, breadcrumbs, chili powder, cumin powder, and salt. Mix thoroughly until all ingredients are well incorporated and form a uniform mixture.
- Knead the mixture with your hands for 2-3 minutes to ensure the ingredients are properly blended and the mixture holds together well.
- Take small portions of the mixture (about 1-2 tablespoons) and roll them between your palms to create smooth, round balls. Ensure each ball is compact and there are no cracks.
- Heat oil in a deep frying pan or kadai over medium-high heat. To test if the oil is ready, drop a small piece of the mixture - it should sizzle and rise immediately.
- Carefully slide the prepared cheese balls into the hot oil, ensuring not to overcrowd the pan. Fry in batches for optimal crispiness.
- Fry the balls, turning them gently, until they turn golden brown and crispy on all sides. This typically takes 3-4 minutes per batch.
- Remove the fried cheese balls using a slotted spoon and drain excess oil on absorbent paper towels.
- Serve hot with mint chutney, tomato ketchup, or your preferred dipping sauce. Garnish with fresh coriander leaves if desired.
Tips
- Cheese Matters: Use fresh, firm cheese like paneer or a good quality mozzarella for the best texture and flavor.
- Moisture Control: Make sure your mashed potatoes are not too wet. Excess moisture can cause the balls to break apart while frying.
- Uniform Size: Roll the balls carefully to ensure even cooking and a consistent crispy exterior.
- Oil Temperature is Key: Maintain a steady medium-high heat (around 350-375°F). Too low, and the balls will absorb excess oil; too high, and they'll burn on the outside while remaining raw inside.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure maximum crispiness.
- Drain Properly: Use a slotted spoon and drain on absorbent paper towels to remove excess oil.
- Serve Immediately: These cheese balls are best enjoyed hot and crispy, so serve them right after frying for the ultimate taste experience!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
