I haven’t met anyone who doesn’t like potato cheese balls. Have you?
If you have clicked on this recipe, it means you are someone like me. Someone who loves potato cheese balls, of course but someone who doesn’t like to deep fry stuffs. I have this theory in life that why deep fry anything if you can bake it and make it equally good. And that’s what I did with these cheese balls.
If you are in a hurry, watch the video instead.
Benefits of baking potato cheese balls:
- There is no fear of cheese leakage that results in even more oily cheese balls.
- Since they don’t spread, you can bake a lot of cheese balls together and it takes just 10 minutes to get perfectly baked and cooked. Isn’t it fantastic?
- Since it is made with zero oil (Yes! You heard it right.), no oily fingers when you have it. It bothers me 😀
- You don’t need to reuse the same oil in which you have deep fried. It is not healthy to use that oil but I understand you can’t even throw that out. Hence, Bake It.
My recipe is slightly different from other recipes not just because it is baked but in this recipe, I did not use any refined flour slurry. You can make any cheese balls with whole wheat flour slurry. You will get the same crispiness, cheesiness and exactly the same result. You don’t even need to add cornstarch in the slurry. Also, I did not use any bread crumb or refined flour in the mixture for binding. That’s the beauty of baking. Your mixture should be just good enough to roll it into balls. Since baking is dry cooking, if you will add flour or bread crumbs and make the mixture dry, you will end up with dry cheese balls and you won’t like that. Hence, avoid adding that. Add it only if your mixture feels wet and you are not able to roll it into balls or it is not holding its shape.
How to make Bread Crumbs at home?
For the potato cheese balls, you will also need bread crumbs to coat the balls. You can buy it from the stores too but it is quite simple to make at home. Just take a few slices of breads, pulse it a few times in your mixer grinder till they are coarsely ground. Do not make the crumbs fine. We need it slightly coarse. After that, roast it till they turn slightly brown and crispy. You can even store these roasted bread crumbs for months. Put it in an air tight container. Roasted bread crumbs make the baked cheese balls very crispy.
Now let’s dive right into the recipe.
Baked Cheese Balls
For Bread Crumbs
- 6 slices Bread coarsely ground & roasted
For Cheese Balls
- 2 (medium) Potato boiled
- 1/2 cup Cottage Cheese/Paneer grated
- 1/2 to 1 cup Mozzarella Cheese
- 2 Green Chilli chopped
- 2 tbsp Fresh Coriander chopped
- 1'' Ginger grated
- 2 clove Garlic finely chopped
- Salt to taste
- 1/4 tsp Black Pepper crushed
- 1 tbsp Nutritional Yeast optional
- 1/2 cup Whole Wheat Flour
- 1 cup Water as needed
- 1 pinch Salt to taste
- 1 pinch Black Pepper crushed
For Homemade Dip
- 1/2 cup Cottage Cheese/Paneer
- 1 tbsp Tomato Paste
- Salt to taste
- 1/4 tsp Sugar
- 1/4 tsp Black Pepper
- 1/4 tsp Chilli Flakes
- 1 tbsp Olive Oil
- 2 Basil Leaves
- 1/4 cup Water as needed
Blend all the ingredients till you get a smooth paste.
Add water as needed to make a smooth paste.
- Combine all the ingredients in a bowl and mash everything well till you get a smooth dough like mixture.
- Make small sized balls and keep them aside.
- Make slurry by whisking all the ingredients well. Continuously whisk while adding water else the slurry will form lumps.
- Preheat the oven at 200 degree celsius, fan setting.
- Now dip the balls in the slurry first and then drop them into the bread crumbs. Coat them all over with the bread crumbs.
- Repeat the same with all the balls.
- If you added 1 Cup cheese, then double coat the balls to make sure that the cheese doesn't leak. For that, after first coating with the bread crumbs, dip the balls again in the slurry and then coat it all over with the bread crumbs.
- Once all the balls are coated, put them on a baking tin and bake for 10 minutes, middle rack.
- After 10 minutes, it is ready to serve.
- Enjoy :)