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Savory Potato Stuffed Rice Balls Recipe

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

Savory Potato Stuffed Rice Balls

Savory Potato Stuffed Rice Balls

A Unique, Mouthwatering Dish: Perfect for Brunch

Savory potato stuffed rice balls are an easy-to-make breakfast or brunch dish. These balls are crunchy on the outside due to the rice covering and soft on the inside due to the potato stuffing. The stuffing is made with boiled potatoes and spices.

There are four main steps involved in making this dish: making the stuffing, preparing the rice dough, making the stuffed balls, and shallow-frying them in a special pan (a pan with cavities).

Savory potato stuffed rice balls are delicious and nutritious. They make a filling breakfast or brunch. Serve them hot with coconut chutney, green chutney, or tomato sauce.

Cook Time

Prep timeCook timeReady inYields

20 min

40 min

1 hour

3 servings

Ingredients

For the dough:

  • 2 medium cups rice flour
  • 1 teaspoon cumin seeds
  • 2 teaspoons oil
  • 2 cups water, or as needed
  • 1/4 teaspoon salt

For the stuffing:

  • 3 medium-sized potatoes, boiled, peeled, and mashed
  • 1/2 teaspoon red chili powder
  • 2 pinches turmeric powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon cumin-coriander powder
  • 1/4 teaspoon dry mango powder
  • 1/4 teaspoon salt, or to taste
  • 2 pinches sugar (optional, to balance the taste)
  • 2 tablespoons coriander leaves, finely chopped

For cooking:

  • 1/2 teaspoon oil, to shallow-fry each balls
Savory Potato Stuffed Rice Balls

Savory Potato Stuffed Rice Balls

Instructions

Step 1: Make the Dough

  1. Heat oil in a deep bottomed pan. Add cumin seeds and let them crackle.
  2. Add water and salt. Allow the mixture to come to a gentle boil; then reduce the flame and add the rice flour.
  3. Stir the mixture continuously so that the rice flour cooks without forming any lumps. If needed, sprinkle a bit more water.
  4. Stir continuously until the mixture comes together like a dough ball. The dough should have a smooth and pliable consistency, neither hard nor too soft. Turn off the heat.
  5. Transfer the dough to a plate and allow it to cool. When it is still warm, knead it to form a smooth and pliable dough.
  6. Cover it and set it aside.

Step 2: Make the Stuffing

  1. Boil, peel, and mash the potatoes. Add it to a mixing bowl.
  2. Add red chili powder, turmeric powder, garam masala powder, dry mango powder (amchur powder), cumin-coriander powder, chopped coriander leaves, salt, and sugar. Mix well. This makes the stuffing for the rice balls.

Step 3: Make the Stuffed Rice Balls

  1. Divide the dough into many big lemon-sized portions. Also, divide the stuffing mixture into the same numbers as the dough.
  2. Take one of the dough portions in your palm. Make a small cup by patting and smoothening the edges. Moist your fingers if the dough appears a bit dry.
  3. Place a stuffing portion inside the cup.
  4. Join the open end to cover the stuffing on all sides. By keeping it between two palms, get a ball shape.
  5. Make the rest of the stuffed balls that you need for your first batch. Cover the remaining dough and the stuffing.
  6. Heat a pan that has many cup-shaped cavities (paddu pan). I used a pan with seven cavities.
  7. Add 1/4 teaspoon oil to each cavity. Place a stuffed dough ball in each of the cavities. Keeping the medium flame, roast the balls by turning them around inside the cavity and adding drops of oil.
  8. When the balls become golden brown and crunchy, remove them with the help of a spoon. Make the next batch in the same way.
  9. Your favorite savory potato stuffed rice balls are ready to serve! Serve them hot with coconut chutney, green chutney, or tomato sauce. Enjoy eating these balls for breakfast or brunch. They make a filling and delightful breakfast.

Picture Tutorial:

Step one: Making the dough. Heat oil in a deep bottomed pan. Throw in cumin seeds and allow them to crackle.

Step one: Making the dough. Heat oil in a deep bottomed pan. Throw in cumin seeds and allow them to crackle.

Add water and salt. Let the water come to a gentle boil. Reduce hat and add rice flour.

Add water and salt. Let the water come to a gentle boil. Reduce hat and add rice flour.

Mix the rice flour with the boiling water by stirring continuously. Sprinkle some more water if needed to make the dough moist. The dough should have a soft, firm, and pliable consistency.

Mix the rice flour with the boiling water by stirring continuously. Sprinkle some more water if needed to make the dough moist. The dough should have a soft, firm, and pliable consistency.

Turn off the heat when the mixture comes like a single unit. Transfer it to a plate. Knead it to form a soft and pliable dough ball. Cover and set aside.

Turn off the heat when the mixture comes like a single unit. Transfer it to a plate. Knead it to form a soft and pliable dough ball. Cover and set aside.

Step two: Make the stuffing. Boil, peel, and mash the potatoes.

Step two: Make the stuffing. Boil, peel, and mash the potatoes.

Mashed potatoes.

Mashed potatoes.

Step three: Add red chili powder, turmeric powder, garam masala powder, cumin-coriander powder, salt, sugar, and dry mango powder.

Step three: Add red chili powder, turmeric powder, garam masala powder, cumin-coriander powder, salt, sugar, and dry mango powder.

Add chopped coriander leaves.

Add chopped coriander leaves.

Mix well. This mixture makes the stuffing for rice balls.

Mix well. This mixture makes the stuffing for rice balls.

Step four: Divide the dough into many lemon-sized portions. Make balls with each of the portions.

Step four: Divide the dough into many lemon-sized portions. Make balls with each of the portions.

Divide the stuffing to get an equal number of portions as the dough balls. Take one of the dough balls and form a cup. Fill one of the stuffing portions in it.

Divide the stuffing to get an equal number of portions as the dough balls. Take one of the dough balls and form a cup. Fill one of the stuffing portions in it.

Join the open end to cover the stuffing on all sides. By rolling it between your palms, get a proper ball shape. Similarly, make other dough balls. Next, you have to roast or shallow-fry these balls.

Join the open end to cover the stuffing on all sides. By rolling it between your palms, get a proper ball shape. Similarly, make other dough balls. Next, you have to roast or shallow-fry these balls.

Step five: Heat a pan with cavities. Keep the heat at medium-high. Add a quarter teaspoon oil to each cavity. Place a ball in each cavity. Keep turning each of them occasionally with a spoon to ensure uniform roasting on all sides.

Step five: Heat a pan with cavities. Keep the heat at medium-high. Add a quarter teaspoon oil to each cavity. Place a ball in each cavity. Keep turning each of them occasionally with a spoon to ensure uniform roasting on all sides.

spicy-stuffed-rice-balls-recipe
spicy-stuffed-rice-balls-recipe
When the balls become golden brown on the outside, remove them with the help of a spoon and place them on a serving plate.

When the balls become golden brown on the outside, remove them with the help of a spoon and place them on a serving plate.

Similarly, roast all the stuffed rice balls. Serve them with coconut chutney or tomato sauce. These savory stuffed rice balls are delightful to eat but they fill the stomach fast. Enjoy the taste!

Similarly, roast all the stuffed rice balls. Serve them with coconut chutney or tomato sauce. These savory stuffed rice balls are delightful to eat but they fill the stomach fast. Enjoy the taste!

Comments

ShailaSheshadri (author) from Bengaluru on December 14, 2020:

I am sure your dish will turn out delicious. Thanks.

Alnajda Kadi from Tirana Albania on December 14, 2020:

I will try it for sure. Thank you for sharing.

ShailaSheshadri (author) from Bengaluru on December 13, 2020:

Thanks for reading the article. Though the stuffing includes spices, you can consider it as a savory dish. It is tasty. Worth trying!

Alnajda Kadi from Tirana Albania on December 11, 2020:

Spicy.