Chili Cheese Rice Balls are golden, crispy bites packed with fluffy rice, creamy potatoes, crunchy peppers, and gooey mozzarella, finished with bold spices like chili flakes, oregano, and peri peri for an irresistible kick. Perfectly versatile and beginner-friendly, they’re a delicious way to transform fresh or leftover rice into a crowd-pleasing snack for parties, teatime, or anytime cravings strike.
Chili Cheese Rice Balls
45 Minutes
Indian / Indian Fusion
Serves: 4
Ingredients
For Cooking Rice
- 1 cup Royal Basmati Rice
- 2 cups Water
- 1 tsp Salt
For Rice Ball Mixture
- 2-3 Medium Boiled Potatoes, Grated or mashed
- ½ cup Tri-Colored Bell Peppers, Finely Chopped
- ¼ cup Onion, Finely Chopped
- 1 tbsp Garlic Paste
- 2 Green Chilis, Finely Chopped
- 2 tbsp Coriander Leaves, Chopped
- 1 tsp Chili Flakes
- 1 tsp Oregano
- 1 tsp Peri Peri Spice
- Salt to taste
For Stuffing
- ½ cup Mozzarella Cheese Cubes
For Slurry
- 3 tbsp Corn Starch
- 1 tsp Peri Peri Spice
- Water as Needed
For Coating
- 1 cup Breadcrumbs
For Frying
- Oil for Deep Frying
Preparation
Cook the Rice
- Rinse 1 cup basmati rice thoroughly until water runs clear and soak it about 30 minutes.
- In a pot, add drained rice, 2 cups water, and salt.
- Cook on medium heat until rice is soft and fluffy.
- Cover and let it cool completely before using, as warm rice can make the mixture sticky.
Prepare the Mixture
- In a large mixing bowl, add cooled cooked rice and grated or mashed boiled potatoes.
- Add chopped bell peppers, onion, minced garlic, green chilis, and coriander leaves.
- Sprinkle chili flakes, oregano, peri peri spice, and salt.
- Mix everything well using your hands until a soft, uniform mixture forms that holds shape easily.
Shape and Stuff
- Take a small lemon sized portion of the mixture.
- Flatten it gently in your palm to create a small disc.
- Place a mozzarella cube in the center.
- Carefully bring the edges together and roll into a smooth ball, ensuring the cheese is fully sealed inside.
- Make more balls with mixture and keep aside.
Prepare the Slurry
- In a bowl, mix corn starch, peri peri spice, and water.
- Whisk until you get a smooth, lump free slurry with coating consistency.
Coat the Balls
- Dip each prepared ball into the slurry, making sure it is evenly coated.
- Roll it in breadcrumbs and coat well on all sides.
- Repeat for all balls, arrange on palte and keep them ready for frying.
Fry
- Heat oil in a deep pan on medium heat.
- Carefully drop the coated balls into hot oil.
- Fry in batches, turning occasionally, until they turn golden brown and crispy from all sides.
- Remove and place on paper towel to absorb excess oil.
- serve hot, top with shredded parmesan cheese and chopped coriander leaves and serve with chutney or spicy mayo and enjoy.
Tips
- You can use leftover rice for this recipe, it works perfectly and saves time.
- Always cool the rice before mixing to avoid a sticky mixture.
- Grate boiled potatoes or use a potato masher for a smooth texture.
- Seal the cheese properly to prevent it from leaking while frying.
- Fry on medium heat so the balls cook evenly and turn crispy without burning.
- You can also air fry or bake for a lighter version, though deep frying gives the best texture.
