These Chicken & Potato Balls are the ultimate bite-sized snack: crispy on the outside, soft and cheesy inside, and perfectly spiced throughout. They’re easy to assemble, quick to fry, and completely irresistible whether served on their own or with a dipping sauce like mint chutney or garlic mayo.
The base is a blend of shredded cooked chicken and mashed potatoes, seasoned with garam masala, chaat masala, red chilli flakes, and garlic powder for a flavor-packed filling. Stuffed with mozzarella cheese in the center, coated in breadcrumbs, and shallow or deep fried till golden—these balls are crunchy, creamy, and totally addictive.
Great Use of Leftovers: Perfect for leftover chicken or mashed potatoes.
Kid-Friendly: Mild enough for children but customizable for heat lovers.
Crispy Outside, Creamy Inside: That signature bite that everyone loves.
Easy to Make Ahead: Shape and chill them before guests arrive, then fry fresh.
Iftar platters, Ramadan spreads, or Eid appetizers.
Tea parties, potlucks, or school snacks.
Anyone looking for the comfort of aloo tikki with a cheesy twist.
200g chicken breast, cooked and shredded
2 potatoes, peeled and boiled
1 tsp ground coriander
1 tsp chaat masala (optional)
1 tsp garam masala
1 tsp red chilli flakes
1 tsp salt
½ tsp black pepper
½ tsp red chilli powder (optional, for extra heat)
1 tsp garlic powder
2 tbsp chopped fresh coriander
½ lemon, juiced
2 tsp cornflour
100g mozzarella cheese (shredded or cubed)
1 egg + 1 tbsp milk (for coating)
Breadcrumbs (for coating)
Oil, for frying
Make the Mixture
In a large bowl, combine shredded chicken, mashed boiled potatoes, all the spices, chopped coriander, lemon juice, and cornflour.
Mix and mash everything together until evenly combined and smooth.
Shape the Balls
Take a small portion of the mixture and roll it into a ball, then gently flatten it in your palm.
Place a cube or a small amount of shredded mozzarella in the centre, then fold the mixture around the cheese to fully enclose it.
Roll it back into a smooth ball, ensuring no cheese is visible.
Coat the Balls
Dip each ball into the whisked egg and milk mixture, then roll it in breadcrumbs until fully coated.
For an extra crispy result, repeat the coating process a second time.
Refrigerate the coated balls for at least 30 minutes to firm up before frying.
Fry and Serve
Heat oil in a deep frying pan over medium heat.
Fry the balls in batches for 3–4 minutes, or until golden and crispy.
Drain on kitchen paper and serve hot with your favourite dip or chutney.
