Cheesy Minty Bombs

In a small mixi, blend ½ cup mint, ½ cup coriander, 2 chilli, 2 clove garlic, 1 inch ginger, 2 tbsp roasted chickpeas, ½ cup coconut, 1 tsp cumin, 1 tsp chaat masala, ½ tsp salt, and 2 tbsp lemon juice to a smooth paste without adding water.

Transfer the chutney to a small bowl, add 1 cup cheese, and mix well. Set aside.

In a small bowl, mix ½ cup cornflour, 2 tbsp maida, 1 tsp mixed herbs, ¼ tsp pepper, and ¼ tsp salt with ¾ cup water to prepare a smooth lump-free batter. Set aside.

In a large bowl, combine 2 potatoes, 3 tbsp sweet corn, 1 tsp chilli flakes, ¼ tsp pepper powder, ½ tsp mixed herbs, ½ tsp salt, and 2 tbsp cornflour. Mix well to form a soft dough.

Grease your hands with oil, pinch a ball-sized portion of the aloo mixture, form a ball, and flatten it uniformly.

Place a small amount of cheese chutney mixture in the center, cover, and form a smooth ball.

Dip the ball into the cornflour slurry, coating it uniformly, then roll it into bread crumbs. For a crisper coating, do a double coating.

Deep fry in hot oil on medium flame, stirring occasionally, until the ball turns golden and crisp.

Drain off and enjoy cheesy chutney bombs with tomato sauce.