Potato lollipop | Crispy Potato Balls Recipe – Perfect Tea Time Snack
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These crispy and flavorful potato balls are a perfect snack or appetizer for any time of day. Golden on the outside and soft on the inside, they are an absolute crowd-pleaser, especially when served hot with a cup of tea on a cozy rainy day. Made with simple pantry ingredients, this quick and easy recipe is great for satisfying those last-minute cravings without compromising on taste or quality. Whether you're entertaining guests or just in the mood for something savory, these potato balls deliver the perfect bite-sized indulgence.
What makes this recipe even better is the use of Ekvee Foodwrap. Wrapping or placing the potato balls on Ekvee Foodwrap, which is a Food Grade and Oil & Grease Resistant paper, keeps them fresh and crisp without soaking up excess oil. Unlike traditional serving options, this smart choice ensures your snacks remain neat, hygienic, and healthier to consume. It also makes post-snack cleanup effortless—no more greasy plates or stained tissues.
Ekvee Foodwrap also performs well when reheating. Just pop your leftover potato balls into the microwave wrapped in this microwave-safe paper, and they’ll stay crispy on the outside and deliciously warm on the inside. It’s the perfect kitchen companion not only for this recipe but also for a variety of other fried or baked snacks.
Whether you’re planning a tea-time treat, packing school tiffins, or prepping for a party, these potato balls wrapped in Ekvee Foodwrap will keep your snacks tasting as fresh as when they were made. Try them today and enjoy the combination of flavor, crunch, and convenience—all in one bite!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Course: | Appetizer, Snack |
| Cuisine: | Indian |
| Servings: | 3 |
| Calories: | 180 kcal |
Ingredients
- 3-4 boiled potatoes mashed
- Salt to taste
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- ½ teaspoon chaat masala
- 1 medium onion, finely chopped
- 2 tablespoons coriander leaves, chopped
- 1-2 green chilies, finely chopped
- ½ cup water
- 2 tablespoons corn starch
- ½ teaspoon oregano
- ½ teaspoon chili flakes
- Breadcrumbs as needed
- Oil for deep frying
Instructions
Prepare the Potato Mixture:
- Mash the boiled potatoes until smooth.
- Add salt, coriander powder, chili powder, and chaat masala. Mix well.
- Stir in chopped onions, coriander leaves, and green chilies. Combine thoroughly to form a uniform mixture.
Prepare the Slurry:
- In a separate bowl, mix water, corn starch, oregano, and chili flakes to make a smooth slurry paste.
- Ensure there are no lumps.
Shape and Coat the Balls:
- Take small portions of the potato mixture and roll them into balls.
- Dip each ball into the slurry, ensuring it’s evenly coated.
- Roll the coated ball in bread crumbs, covering it completely. Repeat for all balls.
Fry the Potato Balls:
- Heat oil in a pan over medium flame.
- Deep fry the potato balls until golden brown and crispy.
- Once fried, place the balls on butter paper to absorb excess oil, keeping them fresh and crisp.
Serve:
- Transfer the potato balls to a serving plate.
- Pair with your favorite sauce or chutney, and enjoy!
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