Potato and Peas Cheesy Balls
Chetna Makan was born and brought up in a small town in Central India and then moved to Mumbai for a few years before coming to Kent in 2004. Having always had a keen interest in food, and after having children, Chetna found baking to be the perfect outlet for her creativity. Great British Bake Off in 2014 brought her to our screens and subsequently she has embraced cooking and recipe development through her recipe books. She’s been working with South East producer Provenance Potatoes on this delicious wintry dish.
- 4 desiree provenance potatoes
- 120 gms frozen peas
- 1 tsp chaat masala
- ½ tsp salt
- ½ tsp garam masala
- ½ tsp chilli powder
- 200 gms mozzarella cheese
- 2 tbsp plain flour
- 2 tbsp cornflour
- 150 gms golden breadcrumbs
- sunflower oil for deep frying
- Cut the potatoes into 4 and cover them with cold water. Bring it to a boil and cook for 6 – 8 minutes until the potatoes are soft and cooked. Cool them for 5 minutes, then peel and grate them into a big bowl.
- In another pan bring some water to a boil then cook the frozen peas for 2 minutes. Drain and let the peas cool for 5 minutes.
- Add to the potatoes the spices and the peas, combine well.
- Make the balls by taking some of the potato mix in your hand, roughly the size of a lemon and put a small piece of mozzarella in the middle and seal the ball. Repeat with all the mixture until you have about 18 balls.
- In a bowl place the plain and corn flour and add enough water to get a thin batter. Place the breadcrumbs in another bowl.
- Now dip the potato balls in the flour batter and then roll them in the breadcrumbs and repeat the process.
- Heat some oil in a deep pan for frying and once it is hot, roughly 180 C then deep fry these balls in batches for a couple of minutes until golden and crispy.
- Serve warm with a tasty local chutney.
Provenance Potatoes are available across the South from Farm Shops and Independent shops. For more potato inspiration visit