CHEESE CORN BALLS (non fried)

Cheese Corn Balls are a popular party snack loved by kids and adults alike. Traditionally deep-fried, these golden delights are made with sweet corn, cheese, potatoes, and mild spices, rolled into small balls. To make them healthier and oil-free, we can prepare them in an appe pan (paniyaram pan). They turn out crisp on the outside, gooey inside, and make a perfect tea-time snack, starter, or tiffin treat.
Cooking them in the appe pan ensures you enjoy the same cheesy indulgence with less oil, making it light yet delicious. Serve hot with ketchup, mayo, or a spicy dip of your choice.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 12–14 balls (about 3–4 servings)

Ingredients:
1 cup boiled sweet corn (coarsely crushed)
1 medium potato (boiled & mashed)
½ cup grated processed cheese / mozzarella
1 green chilli (finely chopped)
½ tsp red chilli flakes
½ tsp mixed herbs/oregano
2 tbsp cornflour
2 tbsp breadcrumbs (for binding)
Salt to taste
Breadcrumbs for coating
Oil for greasing appe pan

Method:
In a bowl, mix mashed potato, crushed corn, cheese, green chilli, salt, herbs, red chilli flakes, bread crumbs and cornflour.
Combine well into a soft dough-like mixture.
Grease your palms with a little oil.
Roll the mixture into small lemon-sized balls.
Roll them lightly in breadcrumbs for an even coating.
Heat appe pan and grease each cavity with a few drops of oil.
Place the balls in cavities, cover, and cook on low-medium flame.
Flip occasionally till all sides turn golden and crisp (around 12–15 minutes).
Enjoy hot cheese corn balls with tomato ketchup, schezwan chutney, or creamy mayo dip.

✨Tip: For extra crispness, you can dip balls in a slurry of 1 tbsp maida + 2 tbsp water, then coat with breadcrumbs before cooking in the appe pan.