Outside India potato is not used as a filling for Cream Cheese Balls and they are baked instead of frying. Cream Paneer is not easily available in the market, if you are using Chena or normal Paneer as a substitute then blend properly in a mixer or blender to make a fine powder. Grated Paneer does not help in making same sized balls. The potatoes used in Cream Cheese Balls should be small sized . So let us prepare this recipe.
Ingredients for Cream Cheese Balls
Potatoes(small sized) - 400 grams(35 -40 small potatoes)
Cream Cheese or Paneer - 100 grams
Flour(maida) - 2 tbsp
Salt - add to taste
Black pepper - 1/2 tsp
Tomato sauce - 1 tbsp
Chilli sauce - 1 tbsp
Bread - 5 to 6 (or Suji)
Chaat masala - 2 tsp
Oil - to fry potato
How to make Cream Cheese Balls
Wash potatoes and add salt to taste, Put them in a cooker to boil. Open the cooker, cool off the potatoes then peel the potatoes.
Mix flour with water and make a thin mix. Add blended Paneer, salt, black pepper, tomato sauce and chilli sauce to it then mix well.
Crumble the bread in pieces and keep them on a plate.
Put the whole potato in the mixture, now wrap the potato with the bread crumbs and keep it on a plate. Prepare all potatoes in this same manner. Instead of coating the potatoes with bread crumbs you can also use Suji(semolina) but personally i find it more easier to coat with bread crumbs. Due to the coating of bread crumbs or Suji the outer layer of the balls become very crispy.
Pour oil in a pan and heat, place potato on one hand and give it a round shape with the other. Put 10-12 potatoes in hot oil and fry on a medium flame till they turn brown. Place the fried potatoes on a plate. Similarly fry all the potatoes and then keep them on the plate. Sprinkle Chaat masala over the prepared Paneer Cream Balls.
Cream Cheese/Paneer Balls are ready, serve hot Cream Cheese/Paneer Balls with coriander chutney or tomato sauce and eat.