Beetroot Cheese Bombs

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4.50 from 6 votes

About Beetroot Cheese Bombs

Beetroot Cheese Bombs are my signature dish, crafted to bring a unique twist to your celebrations. Who says Valentine’s Day is all about chocolates and sweets? This year, surprise your loved ones with a spicy, savory treat that’s bursting with vibrant colors and flavors.
I’ve fused hearty potatoes and nutrient-rich beetroot with aromatic spices like cumin and chaat masala, and then wrapped everything around a cheesy center. These fusion bombs are not only irresistibly delicious but also kid-approved, making them perfect for family gatherings. With the goodness of beetroot and the indulgence of melty cheese, these bombs truly are the icing on the cake—yummy for your tummy and sure to steal the spotlight!
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Recipe Time & More

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Served AsSnacks
Recipe TasteSaltySpicy
Calories 169 kcal
Servings 4

Ingredients
 

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Instructions
 

  • In a big bowl add grated potatoes add beetroot all spices and bread crumbs chopped coriander and Mix well.. make balls out of it.
  • Make one gravity in balls and stuff with mozzarella cheese and sealed it again..
  • Make cornflour water mixture to dip balls in it..coat it with bread crumbs
  • Heat oil in a pan ..when it's hot enough fry these balls on medium flame till brown in color.. serve hot with your desire sauce or chutney..

Recipe Notes

You can make beetroot cheese balls spicy if not for kids..for better taste serve hot.. Cheese will oozing out..raw mango chutney goes awesome with it..

Additional Tips

  • For an extra crispy exterior, coat the shaped bombs in a mixture of panko breadcrumbs and a pinch of chaat masala before frying or baking.
  • To prevent the cheese from oozing out during cooking, freeze the stuffed bombs for 15-20 minutes before frying or air frying.
  • If you prefer a baked version, lightly brush the bombs with oil and bake at 200°C (390°F) until golden and crisp, turning once halfway through.
  • Add finely chopped nuts like cashews or almonds to the potato-beetroot mixture for a delightful crunch and a richer flavor profile.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Please appreciate the author by voting!

4.50 from 6 votes

Recipe Nutrition

Calories: 169kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7.2g | Sodium: 855mg | Fiber: 1g | Sugar: 1g

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Shikha Gupta
Shikha Gupta
Articles: 37

6 Comments

4.50 from 6 votes

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