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What Are Chutney Potato Balls?
Chutney potato balls are a mouthwateringly delicious appetizer that everyone loves. Crunchy and aromatic, they are deep-fried balls of dough that are stuffed with a spicy green chutney. The dough is prepared with potatoes, rice flakes, carom seeds, red chili powder, garam masala powder, paneer, and salt. The chutney is made from coriander leaves, grated coconut, ginger, green chilies, garlic, and salt.
This snack tastes amazing even without any condiments, as the balls contain chutney inside—but you can also serve them with tomato sauce.
Let's take a look at the recipe now.
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8 chutney potato balls
- 1 potato, boiled and mashed
- 1/2 cup flattened rice (rice flakes), soaked in water for 2 hours
- 1/2 cup paneer, grated
- 1/2 teaspoon carom seeds, crushed
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala powder (available in Indian stores)
- 1/4 teaspoon salt to taste
- 1/4 cup grated coconut, for the chutney (stuffing)
- 1 cup fresh coriander leaves, roughly chopped
- 2 to 3 green chilies
- 1/2 inch ginger, chopped
- 2 to 3 garlic cloves
- 1/4 teaspoon salt to taste
- 1 tablespoon lemon juice, or a small piece of soaked tamarind
- oil for frying
- 2 to 3 tablespoons plain flour
- 1 cup bread crumbs
- Boil potato. Finely mash it so that there are no lumps.
- Mix plain flour with 1/4 cup water. The mix should be thin. Set aside.
- Take chopped coriander leaves, green chilies, ginger, garlic, grated coconut, tamarind or lemon juice, and salt in a mixer or grinder. Make a coarse, dry paste. There's no need to add water. This is the stuffing for the balls.
- In a mixing bowl, add mashed potato, grated paneer, mashed flattened rice, garam masala powder, red chili powder, crushed carom seeds, and salt. Knead the mixture to create a firm dough. Cover the bowl and allow the dough to rest for 5 minutes.
- Apply oil to your palm and fingers. Divide the dough into lemon-sized balls. Take one of the balls and knead it to form a disc; you can do this by patting the dough ball on your palm. It should be thick.
- Place some green chutney (3/4 teaspoon) in the center. Fold the sides so that the chutney is evenly covered with the dough on all sides. If you see a gap, cover it with a tiny piece of dough. Prepare all the stuffed balls using the same technique.
- Heat oil for deep-frying. Take one ball and dip it in the plain flour mix. Then, roll it over the bread crumbs. Press the ball on all sides so that the crumbs stick to it nicely. Keep all the balls ready.
- Drop 2 or 3 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.
- These chutney potato balls are ready to eat. Serve them hot with tomato sauce. They are awesome even without any condiments. Enjoy!
- Knead the dough until you have a lump-free dough.
- Make sure the surface of the stuffed dough balls is smooth and even.
- Crush the carom seeds before adding them.
- The chutney should be dry. There's no need to add water.
- Fry the balls over medium-low fire. Turn them occasionally for the best results.