Cheese Potato Shots are a popular and tasty snack that combines two favourite ingredients: cheese and potatoes. They are little, bite-sized chunks of mashed potatoes stuffed with various cheeses and fried till crispy and golden brown. The end product is a delectable, cheesy, and crispy dessert suitable for any occasion. Cheese Potato Shots can be served as an appetiser, a side dish, or as a snack. They may be made with a variety of cheeses, including cheddar, mozzarella and can be seasoned with herbs, spices for extra taste. They are commonly seen in restaurants and are also a popular party meal due to their ease of preparation and consumption. They can be eaten alone or with dipping sauces such as sour cream, ketchup, or any other condiment of your choice. They are an excellent way to consume potatoes in a novel and delectable way.
Ingredients
- Potatoes/aloo (boiled & mashed) – 3
- Bread crumbs – ½ cup
- Corn flour (optional) – 2 tbsp.
- Garlic paste (optional) – ¾ tsp
- Chili flakes – 1 tsp
- Mixed herbs (Oregeno) – 1 tsp
- Pepper powder – ¼ tsp
- Salt – ½ tsp
- Chaat Masala – ½ tsp
- Maida/All purpose flour – 2 tbsp.
- Chili flakes (for slurry) – 1 tsp
- Salt (for slurry) – ½ tsp
- Water – ½ cup
- Grated cheese – 4 tbsp.
- Oil (For Frying)
Cooking Instructions
- To begin, place 3 cooked and mashed potatoes in a large mixing bowl.
- Stir in 1/2 cup bread crumbs to help absorb moisture.
- In a separate mixing bowl, combine 3/4 tsp garlic paste, 1 tsp chilli flakes, 1 tsp mixed herbs, 1/4 tsp pepper powder, 1/2 tsp chaat masala, and 1/2 tsp salt.
- Thoroughly combine the ingredients to make a soft dough. If the dough is still sticky, stir in 1 tablespoon of breadcrumbs to absorb moisture. Set the dough aside.
- To make the corn flour slurry, combine 2 tbsp corn flour, 2 tbsp Maida, 1 tsp chilli flakes, 1/2 tsp garlic paste, and 1/2 tsp salt in a mixing bowl. Stir in 1/2 cup water to get a smooth, lump-free batter.
- Next, take a small ball of the potato mixture and add shredded cheese, shaping it into cubes. Dip the cheese balls in the corn flour slurry, then roll them in breadcrumbs. For a crispy outer layer, repeat this process for a double coating.
- Deep-fry the cheese balls in hot oil for 15 minutes or bake them in a preheated oven at 180°C for 15 minutes. Cook, stirring periodically, until they are golden brown and crisp. To remove excess oil, drain the cheese balls on kitchen paper.
- Finally, serve the potato cheese balls with tomato sauce.
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