Aloo Balls - Fried Potato Balls

A plate of aloo balls

The Spruce Eats / Julia Hartbeck

Prep: 60 mins
Cook: 10 mins
Total: 70 mins
Servings: 2 to 3 servings
Yield: 8 to 10 balls
Nutrition Facts (per serving)
446 Calories
25g Fat
50g Carbs
6g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 446
% Daily Value*
Total Fat 25g 32%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 256mg 11%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 16%
Total Sugars 3g
Protein 6g
Vitamin C 37mg 183%
Calcium 65mg 5%
Iron 3mg 19%
Potassium 913mg 19%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 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.

Ingredients

  • 1 pound Yukon Gold potatoes

  • Salt, to taste

  • 1 hot pepper, to taste, minced

  • 1 heaping teaspoon ground cumin

  • 1 tablespoon finely chopped green onions

  • 1 tablespoon chopped cilantro, optional

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon ground turmeric

  • 1 cup water, or more as needed

  • Oil, for frying

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make aloo balls

    The Spruce Eats / Julia Hartbeck

  2. Wash, peel and cut potatoes into quarters.

    A cutting board with peeled, quartered potatoes

    The Spruce Eats / Julia Hartbeck

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

    A colander with cooked potatoes

    The Spruce Eats / Julia Hartbeck

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

    A bowl of seasoned mashed potatoes

    The Spruce Eats / Julia Hartbeck

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

    A bowl of mashed potatoes with green onions and cilantro

    The Spruce Eats / Julia Hartbeck

  6. 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.

    A plate of formed mashed potato balls

    The Spruce Eats / Julia Hartbeck

For Batter

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

    A bowl of thin batter and a whisk

    The Spruce Eats / Julia Hartbeck

  2. Heat oil in deep frying pan until hot but not smoking.

    A pan of oil

    The Spruce Eats / Julia Hartbeck

  3. 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.

    A pan with battered mashed potato balls frying

    The Spruce Eats / Julia Hartbeck

  4. Fry until lightly browned.

    A pan of battered mashed potato balls frying

    The Spruce Eats / Julia Hartbeck