Grate 4 pieces of boiled potatoes of medium size along with 2 garlic cloves and 2 cubes of processed cheese in a bowl.

Add 2 tbsp each of very finely chopped pieces of red capsicum, green capsicum, onion, and frozen sweet corn to it. Also, add regular table salt to taste.

Follow it with some ground spices such as 1 tsp of oregano seasoning, ½ tsp of red chili flakes, and ½ tsp of black pepper powder.

Finally, add ¾ cup of frozen diced mozzarella cheese or 75 to 80 gm of its regular variety.

Mix them all nicely. Do not mash.

Take a little bit of the cheese dough and roll it in your hand to make a small ball.

Repeat the process to make all the balls. Keep them aside on a plate for 5 minutes to set properly.

Now, take ½ cup of refined wheat flour (maida) and corn starch, salt to taste, and water as required in a bowl and make a smooth and runny batter.

Then, take a mixer grinder, tear, and put 6 slices of white bread in it.

Grind it to make bread crumbs. Dry roast them. Put them in a bowl.

Put a few cheese balls in the bowl.

Coat all of them nicely with bread crumbs. Put them in a tray.

Now, coat one ball with the batter.

Then put it again in bread crumbs. Coat it nicely. Repeat the process for all balls.

Put them on a plate. Refrigerate them for at least 10 minutes to set them properly.

Heat an adequate amount of refined oil in a kadai. Take a few cheese balls in a skimmer. Release them carefully from one side of the kadai.

Fry the balls on a medium flame for about 2 minutes. Remove them when they turn golden brown in color and you hear a crackling sound.

Put the balls on a plate lined with a piece of tissue paper to absorb the excess oil.

Your tasty and spicy cheese balls are ready. Arrange them in a basket and serve them hot.