CHEESY CHUTNEY BOMBS

 Cheesy Chutney Bombs are the perfect evening snack or an Indian vegetarian starter recipe. These bite size balls full of flavors, aroma and tasty. Super easy side dish for pizza night, spaghetti night or birthday parties, potlucks, evening snacks or breakfast. Recipe is nothing but balls made with boiled potato, poha and paneer and stuffed  with 2 types of cheese and coconut chutney and deep fried to golden yumminess. There is nothing better than diving into soft, warm, cheesy, gooey, heavenly and piping hot chutney bombs right from kadai. This recipe is fastest and easiest recipe and very quick which needs ingredients that are easily available in your pantry anytime. I made it couple of times earlier and my family just loved it.

INGREDIENTS:

For Outer Cover:

2-3 Boiled Potatoes, grated

½ Cup washed, soaked and drained Beaten Rice /Poha

½ Cup Paneer, grated

½ teaspoon Cumin Seeds/ Powder

½ teaspoon Garam Masala Powder

Salt as needed

1 teaspoon Chilli Powder

For making Chutney:

½ Cup Fresh Coconut, grated or chopped finely

½ Cup Coriander, chopped

1-2 Green Chillies

½ Inch Ginger

2-3 Garlic Cloves

1 teaspoon Lemon Juice

Salt as needed

Other Ingredients:

Wet Paste [All Purpose flour + water mixture]

Bread Crumbs for coating

2-3 tablespoon Grated Cheese [ Mozzarella + Processed Cheese]

Oil for frying

Chutneys of your choice for serving

METHOD:

For Making Cover:

STEP 1 - In a mixing bowl, add boiled and mashed potatoes with soaked poha, grated paneer, salt, cumin seeds, garam masala powder and chilli powder.[see notes]

STEP 2 – Mix it well and knead it like a dough and keep it aside.

For making Chutney:

STEP 1 – In a mixer jar, add all ingredients for chutney and grind them to a thick chutney. We need thick chutney for stuffing into potato balls.

Keep it aside.[see notes]

How to proceed:

STEP 1 – Divide the potato mixture in equal portions. Now grease your hands with little oil and take one small portion of potato mixture.

STEP 2 – Start rolling it in to a disc.

STEP 3 – Stuff it with some chutney and some grated cheese and start closing the sides.

STEP 4 – Close the sides well and make a ball with it.  

STEP 5 – Make sure there are no open ends or surfaces. Likewise, make all the balls ready and keep aside.

STEP 6 – Heat oil in a wide kadai on medium flame.

STEP 7 – Keep everything ready on your kitchen counter like flour paste, bread crumbs and chutney bowl.

STEP 8 - Now deep one ball in the flour paste and then roll it over bread crumbs and coat them well. [see notes]

STEP 9 – Once the balls are ready,

drop few in hot oil and deep fry them till golden brown from all sides.

STEP 10 – Remove with a slotted spoon and drain excess oil on tissue paper or kitchen towel and ready to serve.

Serve hot chutney bombs with tomato ketchup and mint chutney and enjoy.

NOTES: *We are using poha/ beaten rice here, so keep in mind that you have to wash them and then soak them for 15-20 minutes before using it. Boil, peel and grate the potato, grate the paneer too and keep ready.

           *It is very important to make the chutney little bit thick in consistency otherwise it will be very difficult to stuff it. So grind it without water or use very little water.

           *Gently roll the ball between your palms so that all bread crumbs get stuck to the ball and do not come out while frying.