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

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
  • 1 tablespoon finely chopped green onions (white and green parts)
  • 1 tablespoon chopped cilantro (optional)
  • 1 heaped teaspoon ground cumin
  • Minced hot pepper (to taste)
  • Salt to taste
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground turmeric
  • Water to make the batter
  • Oil for deep 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