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

also add 2 tbsp roasted gram, ½ cup coconut, 1 tsp fennel, 1 tsp cumin, 1 tsp chaat masala and ½ tsp salt.

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

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.

mix well adding ¾ cup water.

prepare a smooth lump-free batter. keep aside.

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

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.

place a small cheese chutney mixture in the centre.

cover and form a smooth ball.

dip the ball into cornflour slurry, coating uniformly.

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

deep fry in hot oil, keeping the flame on medium.

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

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