How to make Chutney Bombs-SK Khazana -

One bite into these bombs will have cheese oozing out amongst green chutney

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh coconut (ताज़ा नारियल), Green chillies (हरी मिर्च )

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Chutney Bombs-SK Khazana checkout Nariyal Puri, Choco Coconut Macaroons-Cook Smart. You can also find more Snacks and Starters recipes like Spicy Chicken Leg Nutri Sandwich Cheesy Corn Slices Eggless Donuts - SK Khazana

Chutney Bombs-SK Khazana

Chutney Bombs-SK Khazana Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Chutney Bombs-SK Khazana Recipe

  • Fresh coconut scraped 1/4 cup

  • Green chillies 2

  • Garlic cloves 4

  • Ginger 1 inch

  • Fresh coriander leaves 3 tablespoons

  • Salt to taste

  • Lemon juicde 1/2 tablespoon

  • Potatoes boiled, peeled and grated 1 cup

  • White bread slices 3

  • Red chilli flakes 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Mozzarella cheese cubes as required

  • Cornflour slurry as required

  • Dried breadcrumbs for coating

  • Oil to deep fry


Step 1

Soak bread slices in some water, squeeze and put in a bowl.

Step 2

Add potatoes, 1 tablespoon coriander leaves, chilli flakes, chaat masala, chilli powder and salt and mix well.

Step 3

Blend together coconut, green chillies, garlic, ginger, remaining coriander leaves, salt, lemon juice and some water to a coarse chutney.

Step 4

Divide potato mixture into equal portions, stuff each with some chutney, place a cheese cube in the centre and shape into balls.

Step 5

Heat sufficient oil in a kadai.

Step 6

Dip each ball in cornflour slurry, roll in breadcrumbs and slide into hot oil. Deep-fry till they turn 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.