Ingredients:
- 1 Medium-sized Potato
- 1/2 Cup Carrot, grated
- 1 Cup Cheese, grated (choose your favorite type)
- 3/4 Teaspoon Pepper Powder
- 1 Teaspoon Garlic Powder
- 2 Tablespoons Olive oil
- Salt to taste
Method:
Boil and Mash:
- Boil the potato and mash it. Add grated carrots and mix thoroughly.
Spice it Up:
- Incorporate pepper powder, garlic powder, olive oil, and salt. Mix well and set aside.
Prepare the Balls:
- Heat the Appam pan. Grease your palm with a little oil. Take about 2 tablespoons of the prepared potato mash, press it on your palm to form a thin disc. Place about 2 teaspoons of grated cheese in the center, fold the edges, and make a round ball. Repeat for all.
Pan Perfection:
- Check if the pan is well-heated by sprinkling some water; it should sizzle. Drop 3-4 drops of olive oil in each pan cavity and place all the balls. Reduce the heat to medium, sprinkle a few drops of oil over each ball, and let them cook for about 5 minutes on each side until both sides are crisp.
Serve and Enjoy:
- Remove the balls, serve with tomato ketchup or your favorite chutney, and relish the crispy, cheesy goodness!
FAQs:
- Q1: Can I use any type of cheese for this recipe?
- A1: Absolutely! Choose your favorite cheese to customize the flavor of these delightful potato balls.
- Q2: Is it essential to use an Appam pan?
- A2: While an Appam pan is recommended for uniform cooking, you can experiment with other pans, ensuring proper heat distribution.
- Q3: Can I make these ahead of time?
- A3: Certainly! Prepare the potato mixture and cheese balls in advance, refrigerate, and cook when ready to enjoy.
Conclusion:
No Deep-Fry Cheese Potato Balls offer a guilt-free, crispy snacking experience that brings together the goodness of mashed potatoes and the richness of cheese. Perfect for a quick bite or party appetizer, these little delights will leave your taste buds craving more. Enjoy the crunchy exterior and gooey cheese center without the fryer fuss!