Desi Videsi Cheese Balls

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From Italy to India: The Great Cheese Ball Masala

Some snacks just have that main character energy — bold, comforting, and oh-so-satisfying. These Crispy Cheese Rice Balls are exactly that! Imagine biting into a golden, crispy shell that gives way to a soft, cheesy, herby center… yeah, they’re basically snack royalty.

✨ But did you know cheese balls have been charming taste buds for decades? Originally popping up in mid-20th century America as a party centerpiece — think giant orbs of cheese rolled in nuts and served with crackers — they were peak retro glam. Over time, the idea evolved (thankfully) into the bite-sized, deep-fried goodness we know and love today. And now, we’ve given them a total desi makeover — spiced, herbed, and coated in good old suji!

They’re the kind of treat that vanishes the second you serve them — whether it’s a lazy weekend evening, a chai party with friends, or a Netflix binge companion. No complicated prep, no fancy coating drama — just roll, coat in suji, fry, and boom: you’re a snack genius.

Spiced just right, perfectly crisp, and loaded with cheesy happiness — these little balls pack big flavor in every bite. Fair warning though: you might end up eating them all before anyone else gets a chance!

✨ Recipe Highlights

  • 🍚 Made with leftover rice, making it a great zero-waste recipe

  • ✋ Crispy coating using just suji – no need for egg or slurry

  • ⏱️ Comes together in 20–25 minutes

  • 🔢 Makes about 10–12 medium-sized balls

  • 🍽️ Perfect for tea-time snacks, party appetizers, or even lunchbox treats



🧾 Ingredients

  • 1 cup leftover rice (lightly mashed)

  • 1 medium boiled potato, mashed

  • ½ cup grated processed cheese

  • Salt, to taste

  • ½ tsp black pepper

  • 1 tsp ginger-garlic paste

  • 1 tbsp chopped coriander

  • 2 tbsp chopped onion (optional)

  • 2 tbsp chopped capsicum (optional)

  • ½ tsp chili flakes

  • ½ tsp oregano

  • ½ tsp mixed herbs

  • Suji (semolina) – for coating

  • Oil – for frying



👩‍🍳Instructions

1. Prepare the mixture:

  1. In a large mixing bowl, combine mashed rice, mashed potato, grated cheese, ginger-garlic paste, coriander, and optional veggies
  2. Add salt, pepper, chili flakes, oregano, and mixed herbs. 
  3. Mix well until everything comes together into a soft, shapeable dough.

2. Shape the balls:

  1. Grease your palms and form small balls from the mixture (about the size of a lime). You should get around 10–12 balls.

3. Coating it for crispiness:

  1. Roll each ball in dry semolina (suji) until evenly coated.
  2. Press gently so the suji sticks well

4. Fry until crispy:

  1. Heat oil in a deep or shallow pan on medium flame.
  2. Fry the balls in batches, turning, occasionally, until golden brown and crisp


🍋 To Serve

  • Serve these hot and crispy with green chutney, harissa sauce, or a side of spring onion yogurt dip.

  • Garnish with a sprinkle of chili flakes, fresh coriander, and grated cheese for a café-style look.

  • For parties, serve them in mini paper cups with toothpicks and a drizzle of your favorite sauce.

📌 Tips & Variations

  • Too sticky? Add a little more mashed potato or a spoon of breadcrumbs.

  • Make it cheesier: Insert a small cube of cheese in the center of each ball for a melty surprise.

  • Spice it up: Add finely chopped green chili or a pinch of garam masala for a desi twist.

  • No frying? Air fry at 180°C (350°F) for 12–15 minutes, flipping halfway through. Brush with oil for crispiness.



💬 Your Turn!

Tried this recipe? Share your spicy creation with me in the comments or tag me on instagram @lifeofkanavv! I'd love to see your take on this Indo-fusion wonder.

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