Potato Marbles

Potatoes are really a popular ingredient for snacks. This recipe is slightly removed from the regular crispy crumb coated potato balls.

These are not only smaller in size … like a marble but also have a melt in the mouth texture. The potatoes are steamed and mashed till they form a thick paste. The moisture in the paste combined with the binding agent acts to provide the smooth melt in the mouth texture.

These potato marbles may be flavoured with almost any herbs or spices. Just get creative and you will end up with a new flavor combination each time!

Loved by kids and grownups alike…this is a super quick and easy snack to make.

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Potato Marble Balls (Snack )                                 Serves 3

Ingredients:

Potatoes – 3 large

Corn flour – 4 tblsp

Coriander leaves (chopped) – 2 to 3 tblsp

Kasuri methi (dried fenugreek leaves) – 1 to 2 tblsp

Garam masala powder – 1 tsp

Red Chili flakes – as per taste

Oil – for deep frying

Salt – to taste

Method:

1.    Peel the potatoes and slices them. Wash with water 2 to 3 times. Steam (cook) the potatoes in a steamer till done.

2.    Transfer the potatoes into a bowl and mash them while they are hot. Mash to a fine paste.

3.    Divide the potato paste into 2 equal portions for the 2 flavour combinations. Season with salt and add in 1 ½ tblsp of corn flour to each portion.

4.    To one portion add coriander leaves and garam masala powder. To the other, add the kasuri methi and red chili flakes. Mix them up thoroughly and keep aside.

5.    Using a ½ tblsp measure, scoop out the prepared potato mixture into your palm and roll it to form a marble (ball). If the dough feels sticky, just oil your palms. Repeat with the rest of the mixtures. Once they are done, put them in the fridge for 20 mins.

6.    Heat some oil in a pan for deep frying. Take out the balls from the fridge. Lightly dust your palm with corn flour and roll the balls one last time to lightly coat them with the corn flour.

7.    Deep fry the balls till golden in colour. Drain on absorbent paper.

8.    Serve with chutney or sauce.

© Rinki’s Kitchen