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.
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.