Aloo Balls - Fried Potato Balls

By
Cynthia Nelson
Cynthia Nelson
Cynthia Nelson
Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Living in Barbados, Cynthia shares her love of the diverse food of the islands.
Learn about The Spruce Eats' Editorial Process
Updated on 12/20/21
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
A plate of aloo balls

The Spruce Eats / Julia Hartbeck
Prep: 15 mins
Cook: 22 mins
Total: 37 mins
Servings: 2 to 3 servings
Yield: 6 to 7 balls
Nutrition Facts (per serving)
446 Calories
25g Fat
50g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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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 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

Aloo Balls - Fried Potato Balls/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 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

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. 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.

    A colander with cooked potatoes

    The Spruce Eats / Julia Hartbeck

  4. 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.

    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, damp hands, form the mixture into 2-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 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).

    A bowl of thin batter and a whisk

    The Spruce Eats / Julia Hartbeck

  2. Heat about 1 inch of oil in a medium high-sided skillet or other heavy-duty pan until it begins to shimmer.

    A pan of oil

    The Spruce Eats / Julia Hartbeck

  3. 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.

    A pan with battered mashed potato balls frying

    The Spruce Eats / Julia Hartbeck

  4. Fry until lightly browned on all sides, about 7 minutes. Serve with your favorite chutney, if desired.

    A pan of battered mashed potato balls frying

    The Spruce Eats / Julia Hartbeck