firstly, in a small mixi take ½ cup mint, ½ cup coriander, 2 chilli, 2 clove garlic and 1 inch ginger.
COCONUT - HALF CUP
also add 2 tbsp roasted gram, ½ cup coconut, 1 tsp fennel, 1 tsp cumin, 1 tsp chaat masala and ½ tsp salt.
BLEND - THICK PASTE
add 2 tbsp lemon juice and blend to smooth paste without adding any water
CHEESE - 1 CUP
transfer the chutney to a small bowl. add 1 cup cheese and mix well. i have used mozzarella cheese, you can use cheese of your choice.
mix well and chutney stuffing is ready. keep aside
firstly, in a small bowl take ½ cup cornflour, 2 tbsp maida, 1 tsp mixed herbs, ¼ tsp pepper powder.
WATER - 3/4 CUP
mix well adding ¾ cup water
SLURRY - LUMP FREE
prepare a smooth lump-free batter. keep aside
POTATO - 2 BOILED
firstly, in a large bowl take 2 potatoes and 3 tbsp sweet corn
add 1 tsp chilli flakes, ¼ tsp pepper powder, ½ tsp mixed herbs and ½ tsp salt
adding 2 tbsp cornflour mix well
form a soft dough. corn flour helps to absorb moisture and prevents breaking while frying
grease your hands with oil and pinch a ball sized aloo mixture
form a ball and flatten uniformly
CHEESE CHUTNEY BALL
place a small cheese chutney mixture in the centre.
cover and form a smooth ball.
DIP IN SLURRY
dip the ball into cornflour slurry, coating uniformly
ROLL IN BREAD CRUMBS
further roll into bread crumbs. to get a crisper coating, you can do a double coating
DEEP FRY - H0T OIL
deep fry in hot oil, keeping the flame on medium
stir occasionally, and fry until the ball turns golden and crisp.
READY TO EAT
finally, drain off and enjoy cheesy chutney bombs with tomato sauce