Crunchy, Delicious Potato and Gram Flour Balls Recipe

Author:

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Homemade crunchy, delicious potato and gram flour balls served with onion chutney

Quick and Easy Potato and Gram Flour Balls

I make these potato and gram flour balls often because they're quick, easy, and don't require any fancy ingredients. Moreover, they're delicious, super crunchy, and nutrient-dense. They're a favorite finger food for kids and adults alike.

If you boil the potatoes in advance you can whip up these balls in a jiffy. All you have to do is make the dough and then fry. Serve them hot with tomato sauce or any chutney of your choice. You can enjoy these yummy balls as an evening snack, teatime snack, or party appetizer. Watch them vanish in no time, and see how many people ask for more!

Cook Time


Prep time	Cook time	Ready in	Yields
20 min	15 min	35 min	3 servings

Ingredients

2 medium potatoes, boiled, peeled, and mashed
1/2 cup gram flour
3 tablespoons cornflour
1/2 cup onions, finely chopped
2 tablespoons spring onion greens (optional), finely chopped
1 teaspoon cumin seeds, crushed (use mortar and pestle)
1 teaspoon coriander seeds, crushed (use mortar and pestle)
1 teaspoon chili flakes
1/4 teaspoon red chili powder
1/4 cup fresh coriander leaves, finely chopped
1 1/4 teaspoons salt, or to taste
Oil for deep-frying

Instructions

Boil the potatoes and remove the skins. Mash and add to a mixing bowl.
Add the chopped onions, chopped coriander leaves, chopped spring onion greens (optional), gram flour, cornflour, crushed cumin-coriander seeds, red chili powder, chili flakes, and salt to the same bowl. Mix well.
Knead to make a firm, non-sticky, and pliable dough. No need to add water when forming the dough because the moisture in the potatoes and onions is enough to keep the dough wet. However, if you find the mixture dry, add a very small amount of water.
Make the balls: Apply a very small amount of oil to your palm. Pinch out a lemon-sized portion of the dough and shape it into a ball. Make equal-sized balls from the rest of the dough and collect them on a plate.
Heat the oil for deep-frying. When the oil becomes medium hot, slide a few of the balls into the hot oil. Don't overcrowd them. If you overcrowd them, the temperature of the oil will lower and the balls will absorb more oil.
Allow them to cook for 1 minute. When the balls become firm, turn them. Fry them on medium heat until they become golden brown all over and crunchy.
Once they are golden brown, remove them with a slotted spatula and place them on an absorbent paper towel (to absorb the excess oil).
Similarly, fry all the balls and transfer them to a plate.
Serve with tomato sauce or any chutney as an evening snack, teatime snack, or party appetizer.