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Bring the water to a boil and cook the potatoes for about 10–12 minutes, or until they are fork-tender.
Drain the potatoes thoroughly and let them cool slightly.
2. Mash the Potatoes
Transfer the cooked potatoes to a large bowl.
Mash them with a potato masher or fork until smooth, ensuring there are no lumps.
Add the black pepper, salt, and finely chopped coriander to the mashed potatoes and mix well.
3. Incorporate the Cheese and Cornstarch
Add the shredded mozzarella cheese to the mashed potatoes and mix until evenly distributed.
Gradually add the cornstarch, mixing with your hands or a spatula until the mixture forms a dough-like consistency. It should be firm enough to shape into balls.
4. Shape the Potato Balls
Take a small portion of the potato mixture (about a tablespoon) and roll it into a ball between your palms.
Repeat with the remaining mixture until all the dough is shaped into balls.
5. Cook the Potato Balls
Heat a tablespoon of cooking oil in a non-stick frying pan over medium heat.
Add the potato balls to the pan in batches, making sure not to overcrowd them.
Fry the balls, turning them occasionally, until they are golden brown on all sides—this should take about 5–7 minutes per batch.
