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# Chutney Bombs Recipe
| | |
| -------------- | -------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 8 pieces |
Per pieces.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 232 kcal |
| Carbohydrates | 33 g |
| Protein | 10 g |
| Fat | 8 g |
| Saturated fat | 5 g |
| Cholesterol | 15 mg |
| Sodium | 518 mg |
| Potassium | 812 mg |
| Fiber | 4 g |
| Sugar | 3 g |
| Vitamin A | 1354 IU |
| Vitamin C | 103 mg |
| Calcium | 330 mg |
| Iron | 8 mg |
## Ingredients
### for green chutney stuffing:
* ½ cup mint / pudina
* ½ cup coriander
* 2 chilli
* 2 clove garlic
* 1 inch ginger
* 2 tbsp roasted gram dal
* ½ cup coconut *(grated)*
* 1 tsp fennel / saunf
* 1 tsp cumin
* 1 tsp chaat masala
* ½ tsp salt
* 2 tbsp lemon juice
* 1 cup cheese *(grated)*
### for slurry:
* ½ cup cornflour
* 2 tbsp maida
* 1 tsp mixed herbs
* ¼ tsp pepper powder
* ¾ cup water
### for aloo mixture:
* 2 potato *(boiled & mashed)*
* 3 tbsp sweet corn
* 1 tsp chilli flakes
* ¼ tsp pepper powder
* ½ tsp mixed herbs
* ½ tsp salt
* 2 tbsp cornflour
### other ingredients:
* 1 cup bread crumbs *(panko)*
* oil *(for frying)*
## Instructions
### how to make green chutney:
1. firstly, in a small mixi take ½ cup mint, ½ cup coriander, 2 chilli, 2 clove garlic and 1 inch ginger.
2. also add 2 tbsp roasted gram, ½ cup coconut, 1 tsp fennel, 1 tsp cumin, 1 tsp chaat masala and ½ tsp salt.
3. add 2 tbsp lemon juice and blend to smooth paste without adding any water.
4. transfer the chutney to a small bowl. add 1 cup cheese and mix well. i have used mozzarella cheese, you can use cheese of your choice.
5. mix well and chutney stuffing is ready. keep aside.
### how to make corn flour slurry:
1. firstly, in a small bowl take ½ cup cornflour, 2 tbsp maida, 1 tsp mixed herbs, ¼ tsp pepper powder.
2. mix well adding ¾ cup water.
3. prepare a smooth lump-free batter. keep aside.
### how to make chutney stuffed corn cheese ball:
1. firstly, in a large bowl take 2 potatoes and 3 tbsp sweet corn.
2. add 1 tsp chilli flakes, ¼ tsp pepper powder, ½ tsp mixed herbs and ½ tsp salt.
3. adding 2 tbsp cornflour mix well.
4. form a soft dough. corn flour helps to absorb moisture and prevents breaking while frying.
5. grease your hands with oil and pinch a ball sized aloo mixture.
6. form a ball and flatten uniformly.
7. place a small cheese chutney mixture in the centre.
8. cover and form a smooth ball.
9. dip the ball into cornflour slurry, coating uniformly.
10. further roll into bread crumbs. to get a crisper coating, you can do a double coating.
11. deep fry in hot oil, keeping the flame on medium.
12. stir occasionally, and fry until the ball turns golden and crisp.
13. finally, drain off and enjoy cheesy chutney bombs with tomato sauce.
## How to make green chutney
firstly, in a small mixi take ½ cup mint, ½ cup coriander, 2 chilli, 2 clove garlic and 1 inch ginger.
also add 2 tbsp roasted gram, ½ cup coconut, 1 tsp fennel, 1 tsp cumin, 1 tsp chaat masala and ½ tsp salt.
add 2 tbsp lemon juice and blend to smooth paste without adding any water.
transfer the chutney to a small bowl. add 1 cup cheese and mix well. i have used mozzarella cheese, you can use cheese of your choice.
mix well and chutney stuffing is ready. keep aside.
## How to make corn flour slurry
firstly, in a small bowl take ½ cup cornflour, 2 tbsp maida, 1 tsp mixed herbs, ¼ tsp pepper powder.
mix well adding ¾ cup water.
prepare a smooth lump-free batter. keep aside.
## How to make chutney stuffed corn cheese ball
firstly, in a large bowl take 2 potatoes and 3 tbsp sweet corn.
add 1 tsp chilli flakes, ¼ tsp pepper powder, ½ tsp mixed herbs and ½ tsp salt.
adding 2 tbsp cornflour mix well.
form a soft dough. corn flour helps to absorb moisture and prevents breaking while frying.
grease your hands with oil and pinch a ball sized aloo mixture.
form a ball and flatten uniformly.
place a small cheese chutney mixture in the centre.
cover and form a smooth ball.
dip the ball into cornflour slurry, coating uniformly.
further roll into bread crumbs. to get a crisper coating, you can do a double coating.
deep fry in hot oil, keeping the flame on medium.
stir occasionally, and fry until the ball turns golden and crisp.
finally, drain off and enjoy **cheesy chutney bombs** with tomato sauce.
## Video
## Notes
* firstly, to prevent cheese from oozing out while frying, deep freeze for 1 hour before frying.
* also, be gentle while frying. as it may damage the corn cheese balls.
* additionally, make sure not to add any water while blending chutney. try to keep as thick as possible.
* finally, the **cheese chutney bombs recipe** tastes great when served hot and cheesy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/chutney-bombs-recipe-chatni-cheese-balls/](https://hebbarskitchen.com/chutney-bombs-recipe-chatni-cheese-balls/)
