Crispy Crunch Cheese Balls

Prepare the potato mixture: Mash the boiled potatoes until completely smooth. Mix in Cornflour, Chilli flakes, Black pepper, Garlic, Herbs, Coriander

The mixture should be firm enough to hold its shape

Make the slurry: Combine ½ cup maida, ½ cup cornflour, Water

Whisk until you get a thick lump free batter similar to pancake batter

Shape the bombs: Take about 2 tablespoons of the potato mixture. Flatten it in your palm. Place a mozzarella cube in the centre. Seal it completely into a smooth ball

Coat: Dip each ball into the slurry. Roll generously in the crushed Bingo chips. Press gently so the chips stick well

For an extra crispy coating repeat the slurry and chips coating one more time

Chill: Refrigerate the coated balls for 20 minutes This helps prevent the cheese from leaking during frying

Fry: Heat oil to 170 175°C. Fry 3 balls at a time for 3 minutes until golden brown and crisp.

Drain on a wire rack or paper towel