Cheese Potato Balls

• Boil potatoes until soft. Peel the potatoes in a large bowl.
• Mash them by hand or with a masher.
• Add finely chopped capsicum, red chilli flakes, pizza seasonings, black pepper powder, chaat masala, garlic paste, ginger paste, 2 tablespoons breadcrumbs and salt.
• Mix all the spices and potatoes and taste for salt, adding more if necessary.
• Take a small bowl and add 2 tablespoons gram flour (maida) and 2 tablespoons corn flour to it. Add about 1/4 cup of water little by little and mix well until all the lumps are removed and a medium thick paste is formed.
• Cut the cheese into small pieces of about 1/2 inch by 1/2 inch. Take small portions of potato mixture and shape it like a ball with your palms.
• Press a ball between your palms and flatten it. Place a cube of cheese on that flat potato mixture.
• Wrap the potato mixture over cheese cube and re-shape the ball. Check that the whole cheese cube is well covered with the potato mixture. Spread the remaining breadcrumbs on a plate. Get the ball and roll it into the breadcrumbs to cover the ball with breadcrumbs.
• Make all the balls one by one inside the stuffed cheese and cover with breadcrumbs and set aside.
• Now dip all the balls one by one into the corn floor and gram flour paste and roll again in the breadcrumbs.
• You can store these balls in the freezer for a week.
• Take a deep frying pan and heat ghee or oil on medium heat. When the ghee is hot enough to fry, put a ball in it and fry it till it turns golden brown.
• Take it out from ghee and add 4 - 5 balls and fry it till it becomes golden brown. Fry all the balls like this.
• Take the balls out of the ghee and place it on tissue paper to absorb the excess ghee.
• Cheese Balls are ready to be served and enjoyed hot cheese balls with  tomato ketchup.

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