Thursday, 24 July 2014

Golden Fried Paneer Potato Sweet Corn Balls

Golden fried Paneer Potato Sweet corn balls loaded with melting mozzarella cheese in the center. These are super crispy outside and soft and cheesy from inside.




  • 3 Medium Potatoes
  • 1/2 Cup Grated Paneer / ( You can use 200 Grams of Minced Chicken instead of paneer if you eat meat )
  • 1/4 Cup Parboiled Sweet Corn
  • 2 Bread Slices ( I used whole wheat sandwich bread) Dip the bread slices in water and immediately squeeze and remove water
  • 1 Teaspoon Fresh Ginger Chopped finely
  • 2 Green Chillies chopped finely / Crushed to fine paste
  • 1 Tablespoon Chopped Cilantro Leaves
  • Salt to Taste
  • Freshly Ground Black pepper to taste ( I used about 3/4 Teaspoon)
  • Mozzarella Cheese cut in to 1/2 inch Cubes for stuffing inside
  • Vegetable Oil to deep fry

For the Outer Coating

  • 1/2 Cup All Purpose Flour (Maida) + Salt + black pepper ( mix everything together)
  • 3 Egg whites + Salt + Black pepper ( Substitute : You can use 4 Tablespoon Corn flour mixed in water to form thick paste)
  • 1 Cup Bread Crumbs + 1/2 Teaspoon Italian seasoning or dried thyme ( Adding seasoning is optional)



1. Boil Potatoes and Sweet Corn with two pinches of salt until they are totally cooked and you should be able to mash the potatoes without lumps. I pressure cooked potatoes and sweet corns together for 3 whistles. Peel Potatoes and mash them completely
2. Prepare Bread crumbs ( You can use store bought ready to use bread crumbs; I made it at home)
Take 4 bread slices and place them on a microwave safe plate / sheet . Microwave on high for 1 minute and 30 seconds. Take the plate out and flip the bread to other sides. Now put the plate back in the microwave and microwave in the intervals of 3 seconds. After every 3 seconds, remove the plate outside and check if the bread is toasted crispy. please do not walk away while the bread is in the oven. it burns too quickly in the blink of an eye. So watch carefully and once the bread slices are crispy , take them out and let them cool completely
3. Once the bread slices cool completely , add them to a food processor and pulse it couple of times to get coarse bread crumbs
4. Step numbers 2 and 3 is optional only if you are making bread crumbs at home

Make the Mozzarella Balls

1. In a large mixing bowl, add mashed potatoes, grated paneer, boiled sweet corn kernels , moist bread ( bread dipped in water and squeezed completely ) and mix together
2. Then add chopped ginger, green chillies, cilantro leaves , salt and black pepper. Mix everything together


3. Divide the dough in to 12 equal sized portions
4. Take one portion of the mixture/ dough and keep a mozzarella cheese cube inside the portion and roll it into a ball. Make sure that the cheese remains totally inside. So cover the cheese properly from all sides. Otherwise, while deep frying, the cheese will ooze out and will end up having a big mess in the frying oil


5. Roll other portions also into balls with mozzarella inside

6. Coat the balls : Take one ball, roll it into All purpose flour. Then dip it in egg white mixture and then coat it with bread crumbs. Again dip it in egg white, coat it with bread crumbs. Double coating gives a nice crispy outer layering to the balls. You can use corn flour paste instead of egg white. Take 4 tablespoon corn flour, add 2  and 1/2 Teaspoons of water and make a thick paste

7. Coat rest the balls also as specified in step number 6

8. Refrigerate the coated balls for 45 minutes

9. Heat oil in kadai / wok for deep frying

10. Keep the flame medium. Add 3 balls at a time and deep fry them until they are crispy and golden. Flip sides so that they get crispy on all sides

11. Drain them on paper towel

12. Serve hot with ketch up or your favourite dip / sauce


  1. Hi,

    What brand of Mozzarella do you use? I use Amul, but it becomes like chewing gum!

    1. Hi Aishwarya ,

      I use 'Dairy Craft' brand mozzarella cheese. Usually buy it from chain of stores called 'Nuts and Spices' in Chennai. A good mozzarella should be nice and elastic.

  2. Kathiroll is one of my favourites! Yours looks great :) I make it often as i never manage to set paneer properly and get a crumbled one, making it perfect for this! chowringhee kathi roll