How to make 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.
Main Ingredients : Potatoes (आलू), Scraped coconut (कसा हुआ नारियल)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Coconut Crusted Potato Balls checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Aloo Fingers Gade Mach Fish Cake Soyabean Pie
Coconut Crusted Potato Balls Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 31-40 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Coconut Crusted Potato Balls Recipe
Potatoes boiled, peeled, mashed 4 medium
Scraped coconut 1 cup
Butter 1 tablespoon
Garlic chopped 1 tablespoon
Crushed black peppercorns to taste
Salt to taste
Red chilli flakes 1 teaspoon
Parsley chopped 1 tablespoon
Nutmeg powder a pinch
Parmesan cheese powder 2 tablespoons
Oil for deep-frying
Refined flour (maida) ½ cup
Parsley sprigs for garnishing
Method
Step 1
Heat butter in a non-stick pan. Add garlic and sauté for 30 seconds. Add potatoes, mix and cook for 1 minute.
Step 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.
Step 3
Heat sufficient oil in a pan.
Step 4
Divide the potato mixture into equal portions and shape them into balls.
Step 5
Take ¼ cup flour on the worktop and coat each ball with it.
Step 6
Take remaining flour in a bowl. Add some water and mix well to make smooth slurry.
Step 7
Take coconut in a bowl. Dip each ball in slurry and coat with coconut.
Step 8
Deep-fry the balls in hot oil till golden and crisp. Drain on absorbent paper.
Step 9
Serve hot garnished with parsley sprigs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
