Peel and cut 3 large or 4 medium-sized potatoes into halves.

Take 2-3 cups of cold water in a large saucepan or pot. Add 1 teaspoon of salt and the potatoes. Boil potatoes till they are 90% done.

Remove from heat and transfer the potatoes to a bowl with cold water.

When the potatoes are at room temperature grate them using a food processor or grater. You can also mash the potatoes with a potato masher.

In a large bowl add the grated or mashed potatoes, 1/2 cup of grated cheese, 1/2 teaspoon chili flakes, 1/2 teaspoon dry or fresh parsley, 1/2 teaspoon dry or fresh thyme, 1/2 teaspoon black pepper powder, 1/2 teaspoon garlic powder and a pinch of salt.

Mix everything well with a spatula or spoon. Keep the mashed potato mixture aside. If the mixture is wet then add 1-2 tbsp of corn starch and mix well.

In a small bowl take 2 tablespoons of all-purpose flour and 1/4 cup of water. Whisk with a fork to create a smooth, semi-thick paste.

In another bowl take 1/2 bread crumbs and keep aside.

Now take 1 tablespoon of the potato and cheese mixture (use a small cookie scoop or ice cream scoop) and roll it into balls with your palm.

Dip the ball into the flour paste and coat it well. Then put the ball on the breadcrumb and gently roll it around to coat it well with the breadcrumbs.

Repeat this till you have used up all the mixture.

Heat a medium wok or pan on medium heat. Add 2 cups of any clear oil.

When the oil is hot carefully add one cheese ball at a time. Do not crowd the pan. Just add 3-4 balls at a time, depending on the size of your pan.

Stir occasionally to fry each side equally. Fry till the balls are golden brown in color.

Using a slotted spoon remove the fried potato balls from the oil and place it on a plate lined with a kitchen paper towel to remove any excess oil.

Enjoy the crispy and gooey cheese balls hot.