Chilli-Garlic Potato Balls are the perfect crowd-pleasing snack. This easy-to-make vegan appetiser is crispy, spicy and delicious. It is sure to be a hit with your family and friends!
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Boil, peel and roughly mash potatoes in a mixing bowl.
Add salt, kashmiri red chilli powder and semolina (suji) to the potatoes.
Mash the potatoes and spices together with a potato masher to form a smooth mixture.
Grease your palm with a teaspoon of oil. Take small portions of the potato mixture and shape them into round balls. Let them rest for 10 minutes in the fridge.
Heat oil in a frying pan on medium to high heat. To check if the oil is ready for frying, put a small ball of potato mixture in it. It should immediately come to the surface.
Add potato balls to the oil in small batches. Place the sieve ladle under the potato balls and carefully move it to and fro so that the balls are evenly golden and crispy from all sides.
Remove the balls and transfer them on a kitchen roll to absorb excess oil.
Chop the carrots, capsicum, green chilli, and garlic. Chop off the root end and the tough top part of the spring onions. Slice the onions and chop the green stalks and keep them aside.
Heat oil in a frying pan on medium heat. Add chopped garlic and green chillies, and toss them for a minute.
Add the sliced onions, chopped carrots and capsicum and toss for 2-3 minutes.
Add black pepper, salt, white pepper, oregano, soy sauce and vinegar and stir on medium to high flame for a minute.
Add the fried potato balls and chopped green stalks and toss them gently.
Add hot and sweet tomato sauce.
Toss and stir gently for 2-3 minutes and turn off the flame.
Serve hot with a dip of your choice.
If boiling potatoes in a pressure cooker, then refrigerate boiled potatoes overnight or for at least 2-3 hours before using them.
If the balls crack open while frying, add a tablespoon of all-purpose flour or cornflour.
Always fry the potato balls on medium flame.
I have added hot and sweet sauce. You can add tomato sauce or red chilli sauce as per taste.
Lemon is a substitute for vinegar and a tablespoon of it can be added.
Seasonings can be added as per taste.
How can I make Chilli Garlic Potato Balls gluten-free?
To make Chilli Garlic Potato Balls gluten-free, you can substitute semolina (suji) with gluten-free breadcrumbs or ground oats. Additionally, ensure that the sauces you use, like soy sauce, are gluten-free. This way, you can enjoy this delicious vegan snack without gluten.
What is the best way to store leftover Chilli Garlic Potato Balls?
To store leftover Chilli Garlic Potato Balls, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them for up to a month. Just make sure to reheat them in an oven or air fryer to maintain their crispiness.
What can I serve with Chilli Garlic Potato Balls as a dip?
Chilli Garlic Potato Balls pair wonderfully with a variety of dips. You can serve them with a spicy mayo, sweet chili sauce, or a tangy yogurt dip. For a vegan option, try a homemade avocado dip or a zesty tahini sauce to complement the spicy flavors.
Can I use different vegetables in the Chilli Garlic Potato Balls recipe?
Absolutely! You can customize the Chilli Garlic Potato Balls by adding other vegetables like peas, corn, or bell peppers. Just make sure to chop them finely and sauté them well before mixing with the potato mixture for a delicious twist.
What is the cooking process for making Chilli Garlic Potato Balls?
To make Chilli Garlic Potato Balls, start by boiling and mashing the potatoes, then mix in spices and semolina. Shape the mixture into balls and let them rest. Fry the balls until golden and crispy, then toss them with sautéed garlic, vegetables, and sauces for added flavor. Serve hot for a delightful snack!
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