Boil potatoes with the skin on till fork tender and not mushy.

Remove the skin and mash them well until smooth with a masher. There should be no lumps.

Add garlic, herbs, coriander leaves, salt (very little), chili flakes, pepper and bread crumbs.

Mix them well and form a ball. The mixture must bind together and should not be sticky or too dry. Taste test and add more spice or salt as you prefer.

Divide the mixture to 8 to 10 equal sized balls. Cover and keep aside.

Cut the cheese to 10 portions about ½ to ¾ inch cubes. Mix together herbs, chili flakes, pepper and spice powder. Toss the cheese in this mix. Set aside.

Take a potato ball and spread it evenly to a small patty in your palm. Place a cheese cube in the center. (Check step-by-step pictures)

Gently bring the edges together to make a ball. Ensure the ball is sealed well without any cracks.

Add 2 tbsps corn flour to another wide plate. Spread it.

Roll the finished ball in corn flour. The same way make all the cheese balls.

If you do not prefer to coat them in bread crumbs, you can pan fry these straight away.

Transfer ½ cup bread crumbs to a separate plate. Set this aside.

Make slurry: Add 2 tbsps corn flour to another bowl and mix with 3 to 4 tbsps water. Make a thin mixture. Alternately you can also use a beaten egg. If you are baking use egg.

Gently drop each ball in the corn flour mixture or egg and make it moist.

Immediately roll it in bread crumbs. Set this aside in a plate. Finish making all the balls.

Double bread the cheese balls - Repeat the same steps of dipping in flour mixture and then coating the bread crumbs again.

Set aside in a plate. Rest them for 10 mins.

To a wide deep pan pour oil just enough to half immerse the cheese balls. Heat the oil on a medium flame.

Drop a small piece of the potato mixture to check if the oil is hot enough. It has to come up immediately without browning. This is the right temperature.

Regulate the flame to medium. Gently slide the balls one by one & do not disturb them for 1 to 2 mins.

Gently stir them and fry until golden and crisp.

Serve potato cheese balls hot with any dip or sauce.

Add bread crumbs to a pan and toast them stirring often until light golden on a medium to low heat. Cool them and keep aside.

To bake - Preheat the oven at 200 C ( or 390 F). Grease a wired rack and place it on a tray.

Place the cheese balls over the rack and bake them for 15 mins. Adjust the timings as needed. or You can pan fry them in 2 batches using 2 to 3 tbsps oil per batch.

Some amount of bread crumbs will come off the balls and it is just okay. They will still be good.