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No Deep-Fry Cheese Potato Balls 





1 Medium-sized Potato

1/2 Cup Carrot, grated

1 Cup Cheese, grated (I may use any kind of my choice)

3/4 Teaspoon Pepper Powder

1 Teaspoon Garlic Powder

2 Tablespoons Olive oil

Salt to taste


  1. Boil and mash the potato.
  2. Add grated carrots and mix properly.
  3. I incorporate all the spices like pepper powder, garlic powder, along with olive oil and salt. I mix well and set aside.
  4. Heat the Appam pan.
  5. I grease my palm with a little oil. I take about 2 tablespoons of prepared potato mash and press it on my palm to form a thin disc. I take about 2 teaspoons of grated cheese and place it in the center of the mashed potato disc. I fold the edges and make a round ball. I repeat for all.
  6. I check if the pan is well-heated by sprinkling some water; water should sizzle. Now, I drop 3-4 drops of olive oil in each cavity of the pan and place all the balls.
  7. I reduce the heat to medium and sprinkle a few drops of oil over each ball.
  8. I let the balls cook on medium heat for about 5 minutes. I flip them over and cook on the other side too. I make sure that both sides are crisp. I remove them and serve with tomato ketchup or any chutney.
See also  Boom Boom Sauce

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