Spicy Potato Balls

These spicy potato balls are crispy, golden-brown bites made from a delicious blend of mashed potatoes, corn flour, and flavourful seasonings. These are light and crunchy on the outside and soft and savoury on the inside, perfect as an appetizer or as a snack. And it’s gluten-free!

For this recipe, we have used DOMO Corn Flour, provided to us by one of our partners, ADK General Trading. DOMO Corn Flour is a versatile kitchen ingredient, made from high quality corn. It is ideal for thickening soups, sauces, gravies, and desserts, or to use in baking and frying.

You can use the Gannamart App to get DOMO Corn Flour or get in touch with ADK General Trading on their Viber hotline 736-3663.

Makes: 14-15 potato balls

Ingredients:

• 290g small potatoes
• 3 cups water
• 1 tsp salt
• 1 tsp garam masala
• ½ tsp ground paprika
• ½ tsp chilli powder
• ¼ tsp ground black pepper
• ¼ tsp ground turmeric
• ½ tsp lime juice
• ½ cup DOMO Corn Flour
• 3 cups oil

Instructions:

1. Peel and cut 290g small potatoes into 1–2-inch pieces, then set aside.
2. Boil 3 cups water on high heat. Let it heat up for 6 minutes, then add the potato pieces into the boiling water and let it cook for 12-13 minutes, or until the potatoes are fully softened (when you stick a fork into the potato, it should go right through in without much force).
3. Once the potatoes are fully cooked through, transfer them into a bowl. Using a fork, mash the potatoes until there are no lumps left.
4. Then, add in 1 tsp salt, 1 tsp garam masala, ½ tsp ground paprika, ½ tsp chilli powder, ¼ tsp ground black pepper, ¼ tsp turmeric powder, and ½ tsp lime juice. Mix well to combine all the seasonings into the mashed potatoes.
5. Next, add ½ cup DOMO Corn Flour and mix well using your hand. Make sure that the corn flour is fully incorporated with the seasoned mashed potatoes.
6. Then, take 1 tablespoon worth of the potato mixture and form it into a ball using your palm. Repeat this until you run out of the potato mixture. You’ll be able to make about 14-15 potato balls.
7. Heat up 3 cups oil on high heat for 8 minutes. You can tell that the oil is heated enough when a piece of potato mixture is added to the oil and small bubbles rapidly form around it. 
8. Reduce the heat to medium and add the potato balls in, 3 pieces at a time, without letting them touch each other (if you are using an induction cooker, the heat should be at 120 degrees Celsius). 
9. Fry them for about 30-40 seconds or until golden brown in colour.
10. Once fried, transfer them to a mesh strainer or a plate lined with paper napkins to drain out any excess oil.
11. Repeat steps 8, 9 and 10 until you have deep-fried all the corn flour potato balls.