Ingredients: cups Potatoes (Aloo) - mashed & refrigerated, Britannia Cheese Cubes - cut into small pieces, cloves Garlic - finely chopped, Pickled Jalapenos - finely chopped, sprig Parsley leaves - finely chopped, Whole Eggs - whisked, cup Whole Wheat Bread crumbs, teaspoon Mixed Herbs (Dried), - to taste, Oil - as required, tablespoons Britannia Cheese Spread - Four Pepper Tango, tablespoons Hung Curd (Greek Yogurt), sprig Parsley leaves - finely chopped, - to taste, Vegetarian diet
Instructions: To begin making Jalapeno Potato Cheese Balls Recipe combine the refrigerated mashed potatoes, jalapenos, parsley and salt to taste . Shape the mix into ping pong size balls. Flatten the balls and add the chopped britannia cheese cubes in the center and then fold to make a ball again.Refrigerate the Jalapeno Potato Cheese Balls for 30 minutes.Mix the herbs with the bread crumbs in a plate and keep aside.After 30 minutes remove the potato cheese balls from the fridge. Dip the chilled Potato Cheese Balls into whisked egg and roll over the herbed bread crumbs. Make all the balls and keep aside.Now heat a kuzhi paniyaram pan with little oil in each cavity. Place the Jalapeno Potato Cheese Balls in the pan's cavities; drizzle the Jalapeno Potato Cheese Balls with a little oil and pan fry them until golden brown on both sides.Once done remove the Jalapeno Potato Cheese Balls onto an oil absorbent paper and serve hot. For the Four Pepper Cheese DipCombine Four pepper tango cheese spread, hung curd, salt and parsley in a bowl. Whisk it up well to combine all the ingredients together.Transfer into a dip bowl and serve.Serve Jalapeno Potato Cheese Balls as a party appetizer with Four Pepper Cheese Dip  and a party meal of Classic Caesar Salad , Pumpkin Stew With Chickpeas and Pistachio & Cranberry Broken Wheat Pilaf.