Cheese balls Recipe (fail proof recipe)

Crispy and golden on the outside, soft and creamy on the inside, these delectable deep-fried Potato and Cheese Balls are the stuff of dreams.

Cheese Balls are a crispy vegetarian snack with the melted cheese heaven inside. These egg-free cheese balls are super easy to make and freezer-friendly. the chances of them bursting open in hot oil are high, if not made right.

My easy, fail-proof recipe for this popular Indian snack is also vegetarian and gluten-free, making it the perfect appetizer to share.

These delightful fried bundles of deliciousness are quintessential party food. They’re naturally vegetarian and gluten-free, meaning just about anyone can enjoy them.

These potato cheese balls are:

  • freezer-friendly
  • purely vegetarian
  • preservatives free
  • super crisp exterior
  • melt-in-mouth cheese lava
  • require a few basic ingredients

Also, the center of these balls is melty, cheesy, gooey, and flavored with garlic, and Italian seasoning, and veggies like bell peppers and corn. All of this makes them really tasty! It takes only 30 minutes from start to finish.

The double crumbing technique will make sure they don’t burst open while frying. They can be frozen easily so you always have a stash of these emergency snacks if guests come over!

Ingredients for cheese balls

  • 100 grams potatoes
  • 60 grams of processed cheese
  • ¼ teaspoon black pepper crushed
  • ½ teaspoon cumin powder
  • 1 pinch Garam Masala – optional
  • 2 tablespoons chopped coriander leaves
  • 4 tablespoon gram flour
  • Salt as required
  • Oil for deep frying, as required

Instructions For Cheese balls


  1. Grate potato in a mixing bowl.
  2. Grate 60 grams of cheese and keep it aside.
  3. Add black pepper, crushed or black pepper powder, cumin powder, a pinch of garam masala (optional), and chopped coriander leaves.
  4. Add gram flour (besan). You can also add all-purpose flour or cornstarch (corn flour).
  5. Grate 60 grams of cheese and keep it aside.
  6. Then add the grated cheese and two pinches of salt.
  7. Check the taste and add more salt or crushed black pepper if required.
  8. Mix nicely and form a smooth, non-sticky dough. There shouldn’t be any lumps in the dough.
  9. Shape it into a round ball. Gently flatten using fingers.
  10. Similarly, shape all the cheese balls. Keep in the fridge until ready to fry.

Coating the Balls:

  1. Combine cornflour with water and make a smooth paste. Set aside.
  2. Dip each cheese ball in cornflour liquid
  3. Arrange coated cheese balls on a plate. Keep in the fridge while heating the oil.


  1. Heat oil for deep frying in a kadhai or pan
  2. Once the oil is preheated, carefully add cheese balls into the hot oil in small batches.
  3. Fry till golden, and crisp from all the sides.
  4. Once fried well, place them on kitchen paper towels to remove excess oil
  5. Serve potato cheese balls immediately with ketchup or dip of your choice.

Tips and Variations

  • The recipe can be doubled or tripled.
  • always grate the potato and not mash them. If you are using leftover mashed potato then it’s fine.
  • If the cheese ball dough/mixture seems too sticky add more cornflour or apply a teaspoon of oil.
  • You can store cheese ball dough in the refrigerator for 2 – 3 days.
  • Be careful while frying the cheese balls. Sometimes, the cheese might burst.
  • Always fry cheese balls on medium-high flame.

Serving Suggestions

Serve hot with tomato ketchup or coriander chutney or mint chutney or any dip of your choice. For best taste serve them hot as soon as they are prepared.


Calories 828kcal
Fat 75g
Sodium 211mg
Potassium 494mg
Carbohydrates 34g
Protein 8g
Vitamin A 194IU
Vitamin C 21mg
Calcium 130mg



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