BongDidi's video: Cheese Corn Balls Crispy Cheese Balls

Cheese Corn Balls | Cheese Balls | Corn and Cheese | Crispy Cheese Balls Ingredients: - 2 medium Potatoes, cut into medium pieces - Sweet Corn, 100gm (boiled) - Bread crumbs, 6 tablespoons - Parmesan Cheese, 3 tablespoons - Mozzarella Cheese, 100gm - Green Chilli, 1 piece - finely chopped - Coriander Leaves, 4 tablespoons - finely chopped - Ginger, 1/2 teaspoon - Salt, to taste - Black Pepper Powder, 1/4 teaspoon - Kashmiri Red Chili Powder, 1/2 teaspoons - Cornstarch, 2 teaspoons + 2 tablespoons - All-purpose flour, 2 tablespoons - Sunflower Oil, 4 tablespoons, for deep frying Preparation: - Boil potato pieces in hot water for 10 mints or till you can insert a fork in a potato piece (tip: avoid over boiling) - Take a mixing bowl, add boiled potato pieces and smash them smoothly - add Sweet Corn, Ginger, Coriander Leaves, Green Chilli, Black Pepper Powder, Kashmiri Red Chili Powder, Parmesan Cheese - mix them together - add cornstarch and mix again to prepare a small dough - take a small portion from the dough and roll into a ball - transform into semi-bowl shape while maintaining fair thickness - add one piece of mozzarella cheese cube - close the sides, roll and give it a ball shape - repeat and prepare multiple raw cheese balls from the complex dough Next is coating process Bowl - add 2 tablespoon all-purpose flour - add 2 tablespoon cornstarch - add 1/3 cup of water and prepare a mixture Bowl - add 6 tablespoon bread-crumbs - take each raw cheese ball and first dip into bowl and next in bowl - build a thick coating of bread-crumb at alludes of the raw cheese ball - set aside and repeat for all raw cheese balls Process: - add enough oil to cover the bottom of a large skillet on high heat - fry the cheese balls in multiple batches, do not crowd them in the skillet - flip after 2 minutes and fry the other side for 2 minutes or until golden brown in low heat - serve with your favourite sauce , , ,