First, wash the potatoes thoroughly and boil them until fork tender.

When done, let them cool down completely and then peel them. Keep them aside.

Take a blender, and to it add the sweet corn.

Coarsely blend the sweet corn and transfer them into a large mixing bowl.

To the same bowl add the boiled potatoes and mash them until there are no lumps left.

To the mixture, add the oregano powder, chili flakes, salt to taste, garlic powder (optional), and black pepper powder.

Mix them nicely until well incorporated.

Chop some coriander leaves (if using) and add them into the bowl along with 2 tbsp of Mozzarella cheese.

Mix again and taste a taste test. Add if anything is needed.

Now divide the dough-like mix into 13-16 small portions.

Oil your palm nicely and take a small portion.

Make a small hole in the middle and stuff it with Mozzarella cheese and ½ tsp Cheese spread (if using). Close the opening and make it into a ball.

Do this with all the portions and keep them aside. Let the balls rest for about 15 minutes.

Now, in a mixing bowl add bread crumbs and some salt to taste. Keep them aside.

In another bowl add the all-purpose flour, cornstarch, Italian seasoning, salt to taste, and black pepper powder.

Mix all the dry ingredients and then add water gradually to make a semi-thick slurry (do not make it too watery).

Take a taste test. Add if anything is needed.

Next, take a ball and dip it into the slurry.

Cover the ball nicely from all sides and then transfer it into the breadcrumbs.

Coat the ball well and press it gently in your palm.

Again, dip it into the slurry.

Take it out and breadcrumb it again. This double coating will prevent the cheese from oozing out and will make the outer coating crispy.

Repeat the process with all the other balls.

Now take a deep-frying pan and add vegetable oil.

Let the oil heat until it smokes a little. Keep the flame on medium.

Gently lower 3-4 balls into the oil and fry them from all sides until golden brown.

Take them out when done and transfer them onto a kitchen tissue-covered place. This will soak off the excess oil.

Garnish the cheese balls with a bit of chaat masala.