I have welcomed 2008 with an enormous “I am no mood to cook” affliction. Now the symptoms appear once in few months and have lasted up to 2 weeks in the last instance. Enthusiasm levels this time around are so dangerously low and are in such a fast paced downward trend that they could pose some serious competition to the dipping mercury levels in Ladakh. The simplest of cooking tasks appear massive – wait my brain isn’t bringing up any cooking tasks!!!
But it is bringing up this rather yummy recipe of Cheese stuffed Potato Balls I made last year. Only I wish someone else made these cheese stuffed potato balls for me right now. Before, you comment, letting my husband cook will need substantial monitoring and cleaning – so that is out of question. Making him do the cleaning is also out of question – notions of “clean” vary rather drastically. Besides he doesn’t enjoy cooking – I hate being made to do what I don’t like and therefore shall not torture him.
- 2 large potatoes – scrubbed, steamed and peeled
- 1/2 cup vegetables of choice – grated or cut into small cubes (I used carrots)
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 2-3 twigs of fresh parsley – finely chopped
- 2-3 twigs of fresh coriander – finely chopped
- 1 tsp Paprika or Chilli powder
- Salt to taste
- 2- 4 tbsp corn flour/ bread crumbs
- Grated Cheese (I used Mozzarella)
- 1/2 cup Oil for Deep frying (You could alternatively broil which will need 1-2 tbsp of oil)
- Mash the Potatoes well. Mix all ingredients except for the cheese into a firm dough. Add corn flour/ bread crumbs to adjust consistency.
- Take a portion of dough enough to make a ball an inch in diameter. Shape into a cup. Fill with grated cheese. Bring sides of cup together and shape into a ball. Continue similarly with rest of the dough.
- Heat oil in a Kadai. Put in a small piece of dough – if it rises immediately, the oil is at the right temperature.
- Keep flame at high and drop the balls one by one. Turn flame to medium and cook till the balls are golden brown. Drain oil and remove them into a perforated vessel. Follow with rest of the dough.
- Remove excess oil with kitchen paper and serve hot with sauces or chutneys
Settle in front of a book (or TV if in your part of the world you can afford to switch it on without serious repercussions to your mental balance) and munch.