- 3 big medium size boiled patato
- 3 cloves finely chopped garlic
- 1 string spring onion
- Chopped coriander
- Bread crumb of 4 bread
- Cornflour batter(2 spoon corn flour + 4 spoon water)
- Small pieces of mozerella cheese(as per your choice)
- Oil (for deep frying)
- Salt to taste
- Tomato ketchup for garnishing.
Mash the patato using a patato masher.(Mash when it is hot, so that it can be easily mashed).
Add salt to the mash and mix.
Heat a nonstick pan, put 1 tbs spoon oil, and add the chopped garic, spring onion.
Fry for 2 to 3 minutes, and then turn off the heat.
Mix it with the mashed patato.
In a bowl, mix the chopped coriander and cheese.
Make 15 small balls of the patato dough.
Stuff the cheese at the center of the balls and reform the balls.
Turn on the flame and heat oil.
Take the breadcrumbs in a flat plate.
Dip the patato balls in the cornflour batter and roll them one by one in the breadcrumbs to form a coating over each ball.
When oil is hot, put the balls to fry till golden brown.
Take out the crispy balls on kitchen towel to drain out any excessive oil.
Serve the hot crispy patato bals with tomato ketchup.