Are you hosting a party and want to serve cheese balls? Try this cheesy recipe that never fails.
You can find many cheese balls recipes on the internet, but they may not come out as you expected. For some cheese balls recipe, you may have to heat the oil at an exact temperature, for some recipe you may have to keep adjusting the flame, or some recipe won’t work at all, and you’ll get cracks on your cheese balls.
Follow the fail-proof recipe that will give you perfect cheese balls, and your guest will surely love them.
Ingredients that you need
- Century Black pepper
- Century Garam masala
- Coriander leaves (Dhaniya)
- Gram flour (Besan)
- Century Salt
- Century chilly powder (optional)
Tips to consider before you start making cheese balls
Do follow the tips to serve cheese balls without any cracks.
- Use cheddar cheese to make cheese balls. Cheddar cheese is the most purchase cheese in the world, which is hard and off-white natural cheese.
- Oil temperature must be around 177 to 190 degrees Celsius. If you’re not frying your cheeses balls in between 177 to 190 degree then you cheese balls may break. You don’t have to keep adjusting the temperature, but once the oil temperature reaches an accurate degree, you can work in a medium flame.
- If you’re not sure whether your oil is heated to the required temperature, you can drop the small portion of the mixture in the oil. If it rises immediately without browning, then your oil is ready.
- Gram flour or besan is a secret ingredient in this recipe. Besan perfectly holds the potatoes together and don’t let cheese balls break.
- Before you fry the cheese balls, give a try by frying a small cheese ball to check whether it breaks or not. If it breaks, then add 1 tbsp of gram flour to the mixture.
- Use the spices as per your taste. If you’re inviting kids to your party, then ensure that you don’t make it too spicy as spicy cheese balls are not good for them.
- You can make up ten balls from this recipe. You can double the quality by doubling the ingredient or simply make it small.
- Use pan (Kadai) with a thick bottom to prevent the cheese balls from burning. If your Kadai is not thick enough, then work in a low flame.
- Ensure that you don’t add too much salt as cheese already has salt.
Steps to make cheese balls
Boil three medium-size potatoes or four small size potatoes in the pressure cooker. You can also use a steamer or electric cooker to boil potatoes. Don’t cover the potatoes entirely with water. Ensure that 50% area of the potatoes is in water. It will take about 12-15mins to boil. Stick the knife in the potatoes to check whether they’re boiled or not.
Take the potatoes out of the pressure cooker. Let them cool for 3-5 mins. Peel the potatoes when they are warm and mash it very well in the bowl.
Grate the cheddar cheese on the grater. You will need half cup tightly packed grated cheese. It doesn’t have to be an exact half cup of cheese. You can slightly increase the quantity of cheese if you want to make it cheesier.
Take the bowl of mass potatoes, add 1/4 tbsp of Century black pepper, a pinch of Century garam masala, and add Century salt. Use salt according to your taste.
Mix it well.
Wash the coriander leaves and chop it very finely. Add one or one and a half tablespoon of chopped coriander leaves.
Add 4 tbsps of besan or gram flour to the mixture. Mix the mixture well. You can also add Century chilly powder to the mixture as per your taste. But make sure if your guest is fond of spicy food or not. If your guest list has children, then avoid adding chilly powder.
Taste your mixture. If required, add salt and other spices to the mixture. Actually, you can do taste check after you add cheese as well, but you can accurately judge the taste of the mixture before adding cheese.
Add cheese and mix it very well
Your mixture is all set to make cheese balls.
Making cheese balls
Make them of equal size. Gently roll the mixture on your palms and make sure that balls have no marks or lines. Keep rolling the mixture until the balls are perfectly round and have no cracks.
This is an optional step. You can make one small cheese ball to check whether the mixture is perfect or not. If you think you have prepared the mixture properly, you can skip this step.
Do the final check. See if any of the cheese balls have cracks. Roll them on your palms to vanish the cracks. When you do this, do it gently.
Fry the cheese balls
Heat the oil in the pan. Use a deeper pan so that the cheese balls can be submerged in the oil.
When the oil is hot, add a small cheese ball. Oil needs to be hot enough to fry the cheese ball. Otherwise, the cheese ball will break. After you put them in the pan, it will get golden brown in a few minutes.
If the small cheese ball breaks, then the oil was not hot enough, or you need to add besan. If the oil was hot enough, then you may have to add besan. You may add 1tbsps of the basin to the mixture and do the cheese ball making process again.
If the small cheese ball turns out good, then add remaining balls in the pan. Don’t put all the balls at the same time as they can stick to each other. You may put 3 or 4 balls at a time.
Turn the balls with slotted spoons until they change the color into golden brown and become crispy.
Remove the cheese balls from the oil and put them on the paper towels.
Your cheeses balls are all ready to serve with ketchup.