Potato balls

Name: Potato balls
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1/2 kg potatoes; 1 tablespoon finely chopped green onions; 1 tablespoon chopped cilantro; 1 teaspoon ground cumin; as needed Minced hot pepper; to taste Salt; 1/2 cup all-purpose flour; 1/4 teaspoon ground turmeric powder; as needed Water to make the batter; 1/4 teaspoon baking powder; as needed Oil for frying

pooja gaur @cook_29078558

Potato Balls or Aloo Balls as they are known in Trinidad and Tobago and Guyana is a savory mixture of mashed potatoes rolled into balls, battered and deep-fried. It can be eaten by itself but it is often served with some kind of chutney (not the North American type of chutneys).
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pooja gaur @cook_29078558

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Ingredients

40mins

2 people

1/2 kgpotatoes
1 tablespoonfinely chopped green onions
1 tablespoonchopped cilantro
1 teaspoonground cumin
as neededMinced hot pepper
to tasteSalt
1/2 cupall-purpose flour
1/4 teaspoonground turmeric powder
as neededWater to make the batter
1/4 teaspoonbaking powder
as neededOil for frying

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Steps

40mins

1

Wash, peel and cut potatoes into quarters.
2

Cook potatoes in salted boiling water until fork-tender. Drain well
3

Add potatoes to a large bowl along with pepper and cumin. Mash well, mixing the ingredients together. Taste for salt and adjust if necessary.
4

Fold in green onions and cilantro (if using).
5

With clean hands, take the mixture a little at a time and make into 3-inch balls. You can use an ice cream scoop for equal measurements.Set aside balls
6

In a separate bowl, combine flour, baking powder, turmeric and a pinch of salt. Add enough water to make a thin crepe-like batter.
7

Heat oil in deep frying pan until hot but not smoking.Dip balls into the batter one at a time, shake off the excess and add to oil. Repeat and fry in batches; however, be sure not to overcrowd the pan.
8

Fry until golden lightly browned.Serve with your favorite chutney and onion rings.