Wash and boil potatoes in a large pot with salt. Peel off the skin and mash potatoes until smooth. (See expert tips above the recipe card.)
Add all ingredients of seasoning to the mashed potato and mix well.
For Cheese
Cut cheese into 25 cubes. Season cheese by mixing red chili, black pepper, and herbs in it.
Roll Potato Balls
Roll 25 balls out of meshed potato and simultaneously inserting cheese cubes into each ball. Make sure the cheese cube is completely covered with potato.
Double coating of bread crumbs
Beat eggs with salt, red chilli powder and water. Set aside.
Roll all ball first in cornflour. Then roll each ball in egg wash and then in bread crumbs.
For double coating, dip each balls again in egg wash and then in bread crumb.
Place balls in fridge for 30 minute to firm.
For frying:
Deep fry potato cheese ball in small batches on medium heat for 2-3 minutes then increase heat and fry on high heat for 1-2 minutes until golden and crispy.
For Freezing:
Place unfried balls separately in a tray and freeze for 2 hours. Then transfer all balls in a air tight box or zip lock bag. These balls can be frozen for a month or more. Fry frozen balls directly without thawing on medium heat. Frozen balls will take more time to fry.
Video
Notes
Potato: Use russet potato for best result. Sometimes even after taking all precautions potatoes still get mushy. To overcome this add gradually 1 tablespoon extra bread crumb until the potato mixture is thick enough to roll.
Cheese: I've mentioned cheddar cheese in the recipe card but you can use any cheese that melts (well upon heating like mozzarella.
Spices: You can always adjust the seasoning to your taste and skip chilies if making for your toddler.
Corn flour: Use any flour you have in hand like plain flour or gram flour.
Eggs: If looking for a vegan option, use cornflour slurry to dip the potato balls then roll in bread crumbs.
Herbs: I like cilantro and green onion best and they are always in hand. Parsley, dill, or chives are other options for herbs.