Last Updated on March 10, 2019
It’s not a very pretty photo, is it? But aloo balls are delicious and very difficult to not eat when you’re cooking them. Some notes for prepping to make them for a party: You can make the mashed potatoes the night before (or the morning of depending on your time schedule), and add in the spring onion, cumin and Tabasco sauce (it’ll help the flavours develop anyway). Chilling it overnight will also help you scoop the balls the day after. Try to make as close to the serving time.
- ½ kg potatoes, washed, peeled and quartered
- 1 spring onion, finely chopped
- 1 tsp ground cumin
- Tabasco sauce
- ½ cup plain flour
- ¼ tsp baking powder
- ¼ tsp ground turmeric
- deep frying oil
- Place potatoes in a large pot, along with enough salted water to just cover and bring to a boil. Cook until soft when a fork is pierced in. Drain.
- Mash potatoes in a large bowl and stir in the Tabasco sauce, cumin, salt (amount of salt is your preference) and spring onions.
- Scoop a tbsp of the potato mix at a time and, using damp hands, mold into balls.
- Set aside.
- Meanwhile mix together the batter. Stir together flour, baking powder, turmeric and water until the batter is pancake mixture like. It needs to be liquid, but not so thin it won’t hold to the potato when dipped.
- Heat the oil until hot. You can test by dropping a small bit of batter or potato in, and when it starts to bubble straight away, it’s ready.
- Dip/ roll the potato balls in the batter and drop into the oil. Fry a few at a time, turning them so they cook all over. Fry until golden brown, then remove. Place on paper towels to absorb the excess, then transfer to a baking tray and place in oven that’s set to ‘keep warm’.
- Serve with the green mango chutney