CHEESE BALL

STEP 1: Boil 3 small potatoes (100 grams) in a steamer, pressure cooker or an electric cooker until they are fork tender. You can also steam the potatoes in an Instant Pot for 7 to 8 minutes. Boil the potatoes until they are completely cooked, then drain them well. STEP 2: When the potatoes are cool enough to handle, peel them and mash very well in a mixing bowl. There should be no moisture while peeling, chopping and mashing the potatoes. Allow the potatoes to come at room temperature before you add the remaining ingredients. STEP 3: Grate 60 grams cheese and set aside. 60 grams equals about ½ cup tightly packed grated cheese. You can use either cheddar cheese or processed cheese. If using Amul processed cheese cubes, 3 cubes is sufficient. STEP 4: To the mashed potatoes, add ¼ to ⅓ teaspoon black pepper powder, ½ teaspoon cumin powder, a pinch of garam masala (optional) and 2 tablespoons chopped coriander leaves (cilantro) or parsley leaves. STEP 5: Add 4 tablespoons gram flour (besan) or chickpea flour. I highly recommend using gram flour or chickpea flour, however if you do not have it you can also add 3 to 4 tablespoons all-purpose flour, corn starch or arrowroot flour. STEP 6: Mix very well. STEP 7: Then add the grated cheese and two to three pinches of black salt. Since the cheese already has salt in it, add salt with caution and taste as you go. You can add edible rock salt or regular salt instead of black salt. STEP 8: Mix the cheese with the rest of the potato mixture very well. Check the taste and add more salt or crushed black pepper if required. STEP 9: Make small balls from the mixture, including one tiny ball to test while frying. STEP 10: Heat oil for deep frying in a kadai (wok) or pan. You can use any neutral oil with a high smoking point. STEP 11: When the oil becomes hot, add the tiny tester cheese ball. The temperature of oil can be from 180 to 190 degrees Celsius (356 to 375 degrees Fahrenheit). The oil has to be hot, otherwise, the cheese balls may break. STEP 12: In about one minute, the tiny cheese ball will begin to turn golden. If the tester cheese ball does not break, then you can begin to fry the other balls. If it breaks, then you need to add 1 to 2 tablespoons chickpea flour or gram flour (besan) to the mixture. Make another test ball to ensure that your binding is properly adjusted. TIP: Keep the temperature even while frying by increasing or decreasing the flame as needed. STEP 13: Working in batches, fry the remaining cheese balls. Do not overcrowd. Since I used a small kadai (wok), I added four cheese balls at a time. STEP 14: With a slotted fry spoon, turn them over when they become golden. STEP 15: Continue to fry them while turning a couple of times until they are evenly golden and crisp all over. STEP 16: Remove the fried cheese balls and place them on paper towels to drain. This helps to absorb any extra oil. ENJOY IT….