How to make Cheesy Batata Wada-SK Khazana -

The popular batata wada made extra special stuffed with a cheese cube

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Processed cheese (प्रोसेस्ड चीज़), Medium potatoes (batata)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Cheesy Batata Wada-SK Khazana checkout Mexican Cheesy Chicken, Cheesy Corn Balls, Cheese and Olive Sandwich, Schezwan Cheese Fritters . You can also find more Snacks and Starters recipes like Kathal ke Kebab Instant Noodle Pakoda - SK Khazana Puran Poli Coconut Crusted Potato Balls

Cheesy Batata Wada-SK Khazana

Cheesy Batata Wada-SK Khazana Recipe Card


Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Cheesy Batata Wada-SK Khazana Recipe

  • Processed cheese cut into small cubes 100 grams

  • Medium potatoes (batata) boiled, peeled and grated 4

  • Gram flour (besan) 1 1/2 cups

  • Salt to taste

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Asafoetida (hing) 1/2 teaspoon

  • Baking soda 1/4 teaspoon

  • Fresh coriander leaves finely chopped 1/4 cup

  • Ginger finely chopped 1 inch

  • Garlic cloves 4

  • Green chillies 2

  • Oil 1 tablespo to deep fry

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10-12


Step 1

Put gram flour, salt, coriander powder, cumin powder, ¼ teaspoon turmeric powder, chilli powder, ¼ teaspoon asafoetida, baking soda and 1 cup water in a bowl and whisk to a smooth, lump-free batter.

Step 2

Blend together coriander leaves, ginger, garlic cloves and green chillies with some water to a smooth paste.

Step 3

Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let them splutter. Add remaining asafoetida, curry leaves, 1 tablespoon ground paste and remaining turmeric powder, mix and cook for a minute. Add potatoes and salt, mix well and cook for 1-2 minutes.

Step 4

Heat sufficient oil in a kadai.

Step 5

Divide the potato mixture into equal portions, stuff with a cheese cube and shape into balls.

Step 6

Coat the potato balls with the batter and deep-fry in hot oil till golden brown. Drain on absorbent paper.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.