Ingredients:
· 500gm potatoes
· 3-4tbsp bread crumbs
· 2tbsp chopped fresh coriander
· 2tbsp chopped green onions
· 2tbsp lemon juice
· ½ tbsp red chilli powder, or less to taste
· 1tsp garlic paste
· 1tsp cumin powder
· ¾ tsp salt or more to taste

For cheese:
· 100gm cheddar cheese, cut into ½ inch cubes
· ¼ tsp red chilli flakes
· ¼ tsp dried basil or any other herb
· ¼ teaspoon black pepper

For coating:
· 2tbsp cornflour
· 1-2 eggs, as needed
· ¼ tsp red chilli powder
· ¼ tsp salt
· 1tbsp water
· 1 cup bread crumbs
· Oil to fry

Method:
Wash and boil potatoes in a large pot with salt. Peel off the skin and mash potatoes until smooth. Add the rest of the ingredients of seasoning to the mashed potato and mix well. Cut cheese into 25 cubes. Season cheese by mixing red chilli, black pepper, and herbs in it. Roll 25 balls of potato and simultaneously inserting cheese cubes into each ball. Make sure the cheese cube is completely covered with potato.
Beat eggs with salt, red chilli powder and water. Set aside. Roll all balls first in cornflour. Then roll each ball in egg wash and then in bread crumbs. Place in fridge for 30 minute to firm. Deep fry potato cheese balls in small batches on medium heat for two to three minutes then increase heat and fry on high heat for one to two minutes until golden and crispy.