CORIANDER 

firstly, in a small mixi take ½ cup mint, ½ cup coriander, 2 chilli, 2 clove garlic and 1 inch ginger.

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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.

2

BLEND - THICK PASTE

add 2 tbsp lemon juice and blend to smooth paste without adding any water

3

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.

4

CHUTNEY STUFFING

mix well and chutney stuffing is ready. keep aside

5

CORN FLOUR 

firstly, in a small bowl take ½ cup cornflour, 2 tbsp maida, 1 tsp mixed herbs, ¼ tsp pepper powder.

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WATER - 3/4 CUP

mix well adding ¾ cup water

7

SLURRY - LUMP FREE

prepare a smooth lump-free batter. keep aside

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POTATO - 2 BOILED

firstly, in a large bowl take 2 potatoes and 3 tbsp sweet corn

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CHILLI FLAKES

add 1 tsp chilli flakes, ¼ tsp pepper powder, ½ tsp mixed herbs and ½ tsp salt

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CORN FLOUR

adding 2 tbsp cornflour mix well

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FORM DOUGH

form a soft dough. corn flour helps to absorb moisture and prevents breaking while frying

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BALL SIZED

grease your hands with oil and pinch a ball sized aloo mixture

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FLATTEN SLIGHTLY

form a ball and flatten uniformly

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CHEESE CHUTNEY BALL

place a small cheese chutney mixture in the centre.

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FORM BALL

cover and form a smooth ball.

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DIP IN SLURRY

dip the ball into cornflour slurry, coating uniformly

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ROLL IN BREAD CRUMBS

further roll into bread crumbs. to get a crisper coating, you can do a double coating

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DEEP FRY - H0T OIL

deep fry in hot oil, keeping the flame on medium

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GOLDEN BROWN

stir occasionally, and fry until the ball turns golden and crisp.

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READY TO EAT

finally, drain off and enjoy cheesy chutney bombs with tomato sauce

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