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How to Make Chutney Potato Ball Appetizers

Updated on June 24, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. I work now as a freelancer for indexing. I love cooking tasty, healthy meals and staying fit.

An Overview of Making Chutney Potato Balls

This appetizer snack has a round shape. It is stuffed with a spicy green filling. For making them, you have to prepare a dough with boiled and mashed potatoes, soaked rice flakes, carom seeds, red chili powder, garam masala powder, paneer, and salt. The stuffing is made of coarsely ground coriander leaves, grated coconut, ginger, green chilies, garlic, and salt.

Further, divide the dough into lemon-sized balls. Knead them once again, and make each of them into disc shape. Place some stuffing in the center. Fold the sides and close it such a way that the stuffing is covered by the dough on all sides. Dip this ball into the plain flour batter. Roll it over bread crumbs, so that it is evenly coated with the crumbs.

What next? Heat oil for deep frying. Drop 2-3 such stuffed balls into the medium hot oil. Fry them till golden brown. Turn them at intervals to ensure uniform cooking. Take them out with a slotted spoon. Place on a tissue paper. Repeat the process for all the balls.

Serve hot chutney potato balls with tomato sauce. They are awesome even without any accompaniment as they have chutney inside. Let me share the detailed recipe now.

Chutney potato balls
Chutney potato balls
5 stars for Chutney Potato Balls
Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: 8 chutney potato balls

Ingredients:

  • 1 cup boiled potato, mashed
  • 1/2 cup flattened rice(rice flakes), soaked in water for 2 hours
  • 1/2 cup paneer, grated
  • 1/2 tsp carom seeds, crushed
  • 1/2 tsp red chili powder
  • 1/4 tsp garam masala powder, Available in Indian stores
  • 1/4 tsp salt to taste
  • 1/4 cup grated coconut, for the chutney(stuffing)
  • 1 cup fresh coriander leaves, roughly chopped
  • 2-3 green chilies
  • 1/2 inch ginger, chopped
  • 2-3 garlic cloves
  • 1/4 tsp salt to taste
  • 1 tbsp lemon juice, or a small piece of soaked tamarind
  • oil for frying
  • 2-3 tbsp plain flour
  • 1 cup bread crumbs

Step-By-Step Instructions and Photos Showing Making of Chutney Potato Balls

  1. Boil potato. Finely mash it, so that there is no lump.
  2. Mix plain flour with 1/4 cup water. The mix should be thin. Keep aside.
  3. Take chopped coriander leaves, green chilies, ginger, garlic, grated coconut, tamarind or lemon juice, and salt in a mixer grinder. Get a coarse dry paste. No need to add water. This is the stuffing for the balls.
  4. Take a mixing bowl. Add mashed potato, grated paneer, mashed flattened rice, garam masala powder, red chili powder, crushed carom seeds, and salt. Knead them to form a firm dough. Rest it covered for 5 minutes.
  5. Apply oil on your palm and fingers. Divide the dough into lemon size balls. Take one of the balls. Knead it and form a disc. You can make the disc by patting the dough ball on your palm. It should be thick. Place some green chutney(3/4 tsp) in the center. Fold the sides, so that the chutney is evenly covered with the dough on all sides. If you see any gap, cover it with a tiny piece of the dough. Prepare all the stuffed balls.
  6. Heat oil for deep frying. Take one ball, dip it in the plain flour mix. Then, roll it over the bread crumbs. Press the ball on all sides, so that the crumbs nicely stick to the ball. Keep all the balls ready.
  7. Drop 2-3 such balls into the medium hot oil. Occasionally turn them to ensure uniform cooking. Fry them till they become golden brown. Take them out with a slotted spoon and place on a tissue paper. Repeat the process for all the balls.
  8. Chutney potato balls are ready to eat. Serve them hot with tomato sauce. They are awesome even without any condiments. Enjoy eating!

Important Tips:

1. Knead the dough until you get a lump free dough.

2. Make the surface of the stuffed dough balls smooth and even.

3. Crush carom seeds before adding.

4. The chutney should be dry. No need to add water.

5. Fry them on medium low fire. Turn them occasionally for best results.

Click thumbnail to view full-size
Step one: Grind the ingredients in a mixer/blender for making the chutneyStep two: The ingredients for making the dough. Knead them as per instructions.Step three: The chutney, the dough, plain flour mix, and bread crumbs ready Step four: How to stuff the ballsStep five: Stuffed balls ready for fryingStep six: Frying the balls in medium hot oilStep seven: Hot and yummy chutney potato ballsStep eight: Eat them hot!
Step one: Grind the ingredients in a mixer/blender for making the chutney
Step one: Grind the ingredients in a mixer/blender for making the chutney
Step two: The ingredients for making the dough. Knead them as per instructions.
Step two: The ingredients for making the dough. Knead them as per instructions.
Step three: The chutney, the dough, plain flour mix, and bread crumbs ready
Step three: The chutney, the dough, plain flour mix, and bread crumbs ready
Step four: How to stuff the balls
Step four: How to stuff the balls
Step five: Stuffed balls ready for frying
Step five: Stuffed balls ready for frying
Step six: Frying the balls in medium hot oil
Step six: Frying the balls in medium hot oil
Step seven: Hot and yummy chutney potato balls
Step seven: Hot and yummy chutney potato balls
Step eight: Eat them hot!
Step eight: Eat them hot!

Comments

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 7 weeks ago from Bengaluru

    Thank you. Flattened rice are rice flakes. You will get it in Indian stores. Try this yummy recipe.

  • Spanish Food profile image

    Lena Durante 7 weeks ago from San Francisco Bay Area

    Oh my goodness! I love this! I'll have to see where I can buy flattened rice, though. I'm not sure I've ever seen it at the store!

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 8 weeks ago from Bengaluru

    Thanks. You can leave coconut if you don't like. Instead, you can try adding some soaked split Bengal gram(split chickpea). They are very nutritious. Grind them with the other ingredients to make the chutney.

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 8 weeks ago from Bengaluru

    Thanks. They are truly awesome snacks. They are healthy too. Try this recipe!

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 2 months ago from Bengaluru

    Thanks. You can leave coconut if you don't like it. Instead, you can try adding some soaked Split Bengal gram(split chickpea). They are very nutritious. Grind them with the other ingredients to make the chutney.

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 2 months ago from Bengaluru

    Thanks for your inspiring comment. This appetizer is not only tasty, it is healthy too. Try this recipe!

  • Fullerman5000 profile image

    Ryan Fuller 2 months ago from Louisiana, USA

    These look and seem like they would taste delicious. I love all these unique recipes that you post. So many I would like to try. Thank you for sharing these.

  • Peggy W profile image

    Peggy Woods 2 months ago from Houston, Texas

    These look and sound delicious. My husband is not a fan of coconut so I would simply leave that out if making these. Good photos!