Potato Balls using Bread Crumbs & Corn Flour

Cooking the Porridge:

1. Take a pressure cooker, put some water into it, then put the potatoes in it and boil them at medium flame.
2. Take out the boiled potatoes, cool them, peel and mash them properly.
3. Take another bowl, add mashed potatoes in it, then add onion, green chili, capsicum, coriander leaves and processed cheese.
4. Now add salt, red chili powder, coriander powder, garam masala, black pepper powder, cumin powder, garlic paste, ginger paste and mix them well.
5. Keep the mixture aside.
6. In another bowl add Wheafree Corn Flour and slowly add water in it to make a slurry. Mix it well.
7. Add Wheafree Bread Crumbs in another bowl.
8. Put some oil on hand. Make small balls of the mixture.
9. Dip and coat the balls in the slurry.
10. Coat the balls with bread crumbs properly.
11. Heat some oil in a deep frying pan or wok or if you have an electric fryer, preheat at 170°C.
12. Once the oil is hot, deep fry the balls on medium-high heat until it turns golden.
13. Take the balls out of the fryer.
14. Enjoy them with your favourite gluten free sauce.