Potato Outer Layer: Mix mashed potatoes, cornflour, rice flour, salt, pepper, and chili flakes.
Knead gently to form a soft non-sticky dough. Cover and rest 10 minutes.
Paneer Corn Filling: Heat oil in a pan on medium flame.
Add grated paneer.
Add crushed corn kernels.
Sprinkle chili flakes, black pepper, and salt.
Toss gently for about 1–2 minutes only. Turn off heat.
Mix mozzarella (optional).
Let mixture cool completely.
Texture should be dry, slightly grainy, and aromatic — not moist.
Shape Volcano Bombs: Take a portion of potato dough.
Flatten into a disc. Place paneer filling in center. Seal edges and roll into smooth ball.
Frying: Heat oil on medium heat. Fry bombs until golden and crispy outside. Remove on tissue.
Prepare all sauces separately:
Green: Blend all ingredients smooth.
White: Whisk cream + milk + seasoning.
Red: Cook butter + garlic → add tomato puree + spices → cook till thick.
Ready to serve.
