Spicy Beetroot and Potato Cheese Bombs
40 minutes
663 reads
About Spicy Beetroot and Potato Cheese Bombs
These Spicy Beetroot and Potato Cheese Bombs are a unique and delicious twist on traditional appetizers, perfect for any celebration or family gathering! Imagine a vibrant, savory explosion of flavors – hearty potatoes and earthy beetroot mingle with warming spices like cumin and chaat masala, all wrapped around a gooey mozzarella center. They're surprisingly easy to make and guaranteed to be a crowd-pleaser.
My signature dish, these Beetroot Cheese Bombs offer a fun and festive alternative to the usual Valentine's Day sweets. The beautiful color makes them visually stunning, and the blend of spicy and cheesy flavors provides an irresistible taste experience. Prepare to impress your loved ones with this unexpected culinary delight!
Kid-approved and bursting with both flavor and nutrients, these beetroot bombs are the perfect addition to your next party spread. The combination of beetroot's sweetness and the rich mozzarella cheese creates a harmony of taste and texture that’s truly unforgettable.
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
For the Filling
- 2 Potato boiled and grated, medium size
- 1 Beetroot finely grated
- 1 tsp Cumin Seeds jeera
- 1 tsp Chaat Masala
- 1 tbsp Ginger Paste or 1 teaspoon chili paste, or 1-2 finely chopped green chilies
- 1 tsp Dry Mango Powder dry mango powder
- 1/4 cup Mozzarella Cheese grated
- 1/2 tsp Chili Powder optional; omit for kids, red
- 1.5 tsp Salt or to taste
- 2 tbsp Coriander dhania, finely chopped
For Coating
- 2 tbsp Corn Flour
- 1/2 cup Breadcrumb
For Frying
- 2 cup Oil for deep frying
Instructions
Prepare the Filling
- Combine grated potatoes, beetroot, cumin seeds, chaat masala, ginger paste (or chili substitute), amchur powder, red chili powder (if using), salt, and chopped coriander in a large bowl. Mix thoroughly.
Shape the Cheese Bombs
- Form the mixture into small balls. Make a small indentation in the center of each ball and fill with grated mozzarella cheese. Seal the balls tightly, ensuring the cheese is completely enclosed.
Coat the Bombs
- In a separate shallow dish, whisk together cornflour with 2-3 tablespoons of water to create a smooth slurry. Dip each cheese ball into the cornflour mixture, then coat thoroughly with breadcrumbs.
Fry the Cheese Bombs
- Heat oil in a deep pan or pot over medium heat. Carefully place the coated cheese bombs into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Serve
- Serve the Spicy Beetroot and Potato Cheese Bombs hot, with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips for Perfect Beetroot Cheese Bombs
- For extra flavor, consider adding a pinch of garam masala to the filling.
- If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether.
- Ensure the oil is hot enough before adding the cheese bombs to prevent them from absorbing too much oil and becoming soggy.
- To make ahead, prepare the unfried cheese bombs up to a day in advance and store them in the refrigerator. Fry just before serving.
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Recipe Nutrition
Calories: 169kcalCarbohydrates: 9gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 1gSugar: 1g
Shikha Gupta
Articles: 37
6 Comments
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Looks incredible! Thanks for the details.
This looks delightful! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.
What a flavorful dish! Thanks for sharing.
Don’t know how we missed commenting on this one… really tempting…
What a delightful recipe! Thanks for sharing.