What is so special about the potato balls one may ask? Everybody makes them. This time I tried dipping it in those awesome flaky Panko bread crumbs and they have turned out simply amazing! Hardly any oil absorbed and extremely crunchy. Yes, it does involves a little more work, but then the end result is delicious!
5 large potatoes
6 green chillies
2 inch piece of ginger
7 garlic cloves
1/2 tsp chilly flakes
1/2 tsp oregano
1/4 tsp pepper powder
2 tbsps finely chopped coriander leaves
5 tbsps Besan/ chickpea flour
A large pinch of ajwain/ carom seeds
Panko breadcrumbs as required
Oil to fry
Pressure cook the potatoes to only two whistles. Please ensure that they don’t turn mushy. Peel and mash them well. Grind the green chillies, ginger and garlic to a coarse paste. Tip it into the mashed potatoes along with the salt, oregano, chilly flakes, pepper and coriander leaves. Mix well and make small balls. Refrigerate for half an hour. Make a slurry of besan, ajwain, salt and water. It should be neither thick like a batter nor so thin that it just runs off when the balls are dipped in it.
Heat oil in a pan. Dip the balls in the besan slurry and drop them into the Panko bread crumbs. Coat them well and drop them into oil which is constantly kept medium hot. Fry till they turn a golden brown. Remove, drain and serve along with tomato ketchup and mint chutney.
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