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. By Sanjeev Kapoor 24 Feb 2017 in Recipes Veg New Update 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 Heat butter in a non-stick pan. Add garlic and sauté for 30 seconds. Add potatoes, mix and cook for 1 minute. 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. Heat sufficient oil in a pan. Divide the potato mixture into equal portions and shape them into balls. Take ¼ cup flour on the worktop and coat each ball with it. Take remaining flour in a bowl. Add some water and mix well to make smooth slurry. Take coconut in a bowl. Dip each ball in slurry and coat with coconut. Deep-fry the balls in hot oil till golden and crisp. Drain on absorbent paper. Serve hot garnished with parsley sprigs. #Butter #Crushed black peppercorns #Garlic #Nutmeg powder #Oil #Parmesan cheese powder #Parsley #Potatoes #Red chilli flakes #Refined flour (maida) #Salt #Scraped coconut Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article