Prepare the Ingredients

Steam the potatoes until cooked. Allow them to cool completely, then peel and grate them.

Boil the sweet corn kernels. Drain them very well and allow them to cool.

Keep all the remaining ingredients ready.

Make the Bomb Mixture

In a large bowl, add the grated potatoes, boiled sweet corn and crumbled paneer.

Add suji, cornflour, rice flour, Mexican seasoning, red chilli flakes, black pepper powder and salt.

Mix everything well to form a soft dough. If required, add a little olive oil and knead until the mixture comes together.

Prepare the Butter-Oil Mixture

Add butter and olive oil to a small bowl and melt them together using a double-boiler method.

This allows the butter to melt gently without becoming excessively hot.

Stuff the Cheese

Take a small portion of the potato mixture and flatten it slightly.

Place a small piece of cheese in the centre.

Bring the edges together and seal completely. Gently roll into a smooth ball.

Repeat with the remaining mixture and cheese.

Prepare the Chutney

Add coriander leaves, mint leaves, green chillies, black peppercorns, roasted cumin seeds, garlic, cashews, black salt, white salt, lemon juice and ice cubes to a blender.

Blend until smooth. Add very little water only if required.

Cook in the Appe Pan

Heat an appe pan on low-medium heat.

Add a little of the butter-oil mixture to the cavities.

Place the stuffed potato balls into the cavities.

Gently turn them so they get coated with the butter-oil mixture. Sprinkle some finely chopped mint and coriander.

Cover and cook on a low flame, turning them occasionally, until golden brown and crisp on all sides.

Finish & Garnish

Remove the crispy bombs from the pan.

Brush or drizzle with melted butter and sprinkle with Mexican seasoning and red chilli flakes.

Garnish with fresh mint and coriander.

Serve

Serve these delicious Crispy Cheese-Stuffed Aloo Corn Paneer Mexican Fusion Bombs hot with mint-coriander chutney or hot & sweet tomato chilli sauce. 🌽🧀😋