|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 4g||16%|
|Total Sugars 3g|
|Vitamin C 37mg||183%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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). I'm talking here about a freshly made chutney of tart fruits balanced with sugar and heat from peppers, such as a green mango chutney.
Potato Balls are a type of street food. They are also made on special occasions such as festivals like Diwali and Phagwah—both Hindu festivals celebrated in certain parts of the Caribbean.
It's a great way to use up mashed potatoes.
“These Aloo Balls were absolutely delicious. The spice combination was well-balanced and colorful. I served these as a side with steak, but I could definitely see these being served as a tasty appetizer, or as the author suggests, with chutney. I love exploring street food recipes, and this one is a winner.” —Diana Andrews
1 pound Yukon Gold potatoes, about 3 medium
Salt, to taste
1 hot chili pepper, or to taste, minced
1 heaping teaspoon ground cumin
1 tablespoon finely chopped green onions
1 tablespoon finely chopped cilantro, optional
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground turmeric
3/4 to 1 cup water, as needed
Oil, for frying
Gather the ingredients.
Wash, peel, and cut potatoes into quarters.
Add potatoes to a pot of well-salted water to cover by 2 inches. Bring to a boil and reduce to a simmer. Simmer until fork-tender, 8 to 10 minutes. Drain well.
Add the chili pepper and cumin to a large bowl. Rice the potatoes over the bowl, or add the potato quarters to the bowl and mash with a potato masher until the ingredients are well combined. Adjust the seasoning, if necessary.
Fold in green onions and cilantro, if using.
With clean, damp hands, form the mixture into 2-inch balls. You can use an ice cream scoop for equal measurements. Set aside.
In a separate medium bowl, combine the flour, baking powder, turmeric and a pinch of salt. Whisk in enough water to make a thin crepe-like batter (start with less water, adding more gradually if needed).
Heat about 1 inch of oil in a medium high-sided skillet or other heavy-duty pan until it begins to shimmer.
Dip the balls into the batter one at a time, shake off the excess and add to oil. Repeat and fry in batches, if necessary, being sure not to overcrowd the pan.
Fry until lightly browned on all sides, about 7 minutes. Serve with your favorite chutney, if desired.