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Coconut Crusted Potato Balls

Spiced mashed potatoes shaped into balls, rolled in scraped fresh coconut and deep fried. This is a Sanjeev Kapoor exclusive recipe.

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Coconut Crusted Potato Balls

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Main Ingredients Potatoes, Scraped coconut
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Coconut Crusted Potato Balls

  • 4 medium Potatoes boiled, peeled, mashed
  • 1 cup Scraped coconut
  • 1 tablespoon Butter
  • 1 tablespoon Garlic chopped
  • to taste Crushed black peppercorns
  • to taste Salt
  • 1 teaspoon Red chilli flakes
  • 1 tablespoon Parsley chopped
  • a pinch Nutmeg powder
  • 2 tablespoons Parmesan cheese powder
  • for deep-frying Oil
  • ½ cup Refined flour (maida)
  • for garnishing Parsley sprigs

Method

  1. Heat butter in a non-stick pan. Add garlic and sauté for 30 seconds. Add potatoes, mix and cook for 1 minute.
  2. Add crushed peppercorns, chilli flakes, parsley, nutmeg powder and salt and mix and cook for 1-2 minutes. Add parmesan cheese and mix well. Transfer onto a plate and cool.
  3. Heat sufficient oil in a pan.
  4. Divide the potato mixture into equal portions and shape them into balls.
  5. Take ¼ cup flour on the worktop and coat each ball with it.
  6. Take remaining flour in a bowl. Add some water and mix well to make smooth slurry.
  7. Take coconut in a bowl. Dip each ball in slurry and coat with coconut.
  8. Deep-fry the balls in hot oil till golden and crisp. Drain on absorbent paper.
  9. Serve hot garnished with parsley sprigs.
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