POTATO CHEESE BALL 

INGRADIENTS : 

POTATO: 450 GM 

PERMESAN CHEESE : 50 GM 

MOZZARELLA: 100 GM 

BLACK PEPPER: 1 PINCH

SALT : AS TASTE 

EGG: 3 NOS 

BREAD CRUMBS : 200 GM 

SALT : 

BLACK PEPPER:

PAPRIKA: 

FRYING OIL: 

PROCESS OF MAKING:  

1. FIRST OF ALL PEEL THE POTATO AND SOAK IN WATER , CUT INTO BIG CHUNKS, AND BOIL UNTIL FORK TENDER.

2. NOW TAKE MOZZARELLA AND CUT INTO SALL MEDIUM DICE , KEEP IN KITHEN PAPER TO ABSORB WATER AND SET ASIDE.

3.NOW STRAIN THE BOILED POTATO AND PUCH HOT POTATOES THROUGH A POTATO RICER , ADD PERMESAN CHEESE,BLACK PEPPER SALT AND SMACH WITH SPETULA 

2:NOW TAKE 20 GRAM OF SMACHED POTATO AND MAKE A ROUND BALL , NOW MAKE A HOLE AND PLACE MOZZARELLA IN CENTER AND CLOSE THE HOLE BYE MAKING IT ROUND .

3: NOW TAKE EGG IN A BOWL AND MIX , NOW WASH THE POTATO BALL WITH EGG.

4: NOW IN ABOWL TAKE BREAD CRUMBS BLACK PEPPER , SALT, PAPRIKA AND MIX , AND NOW COAT THE POTATO BALL WITH BREAD CRUMBS .

5. NOW FRY IN PREHEATED OIL 175 DEGREE CELCIUS UNTILL GOLDEN BROWN , 

SERVE WITH TOMATO KETCHUP 

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