Start your party off with this simple and perfect appetizer!! No fancy ingredients- pretty simple and easy to make. Boiled and mashed potatoes are combined with poha (flattened rice), paneer and spices to prepare these irresistibly delicious cocktail snacks. A crowd pleaser recipe which will garnish you praises at your next dinner.
Poha – flattened rice is soaked in water till its soft. Strain it through a strainer. Let it sit in the strainer for a while till all the water has drained off, then crumble it with your hands. It should feel dry before you add it to the mashed potatoes- if there is water in poha it will make the potatoes watery and difficult to bind.
The mixture should be very dry and knead it like a dough – very smooth and lump free. Before you start adding potato balls to oil make sure the oil is hot enough- otherwise the potatoes will disintegrate in oil messing up the whole recipe.
TIP – In case your balls are still disintegrating in oil – no worries – roll them in wheat flour and then shake off all the excess flour. It should just have a light dusting of flour over it. This will prevent the potato balls from breaking up.
Ready to make an impression on your guest – let’s begin with Cocktail snack – Potato Balls…
Cocktail snack - Potato Balls
INGREDIENTS
- 3 medium Boiled and mashed potatoes
- 1 cup Soaked and mashed Poha (Flattened Rice)
- 1 small Onion,chopped
- 3/4 cup Shredded or crumbled Paneer
- 2 tablespoon Chopped cilantro leaves
- 1/2 teaspoon Red chili powder
- 1 teaspoon Roasted cumin seeds
- 2 teaspoon Chaat Masala
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1 teaspoon Dried mint leaves (optional)
- Salt to taste
- 1 tablespoon Oil
- Oil for Frying
INSTRUCTIONS
- Before we begin, let's assemble all our ingredients.
- In a bowl - start with adding mashed potatoes, mashed poha, shredded paneer, onions, cilantro...
- All the spices and 1 tablespoon oil to bind the mixture.
- Make a dough out of it. If you feel the mixture is still crumbly add 1/2 tablespoon oil to the mixture and knead it like a dough. Take some mixture in your hand and shape it like a small golf ball.
- Shape all the potato balls.
- Heat oil in a pan/karahi. Oil should be hot before you start adding the potatoes. If the oil is hot hot enough - potatoes will disintegrate in oil. As you drop a potato ball in hot oil, it should rise to the surface and start to sizzle. If it sinks immediately take it out before it messes up the oil. Fry till crisp and golden brown.
- Insert toothpicks and enjoy with your favorite chutney.
Was looking for some basic snack for my Easter party and found these. What a hit. I made 100 of these on a toothpick and they were all devoured. Thanks for explaining the recipe so well. Wish I could share some pictures.
You are welcome Katharina. These mini snacks are party favorites and are all gone even before you know it. Glad you liked it. Keep checking back for more 🙂
hello Ruchi,
Thanks for sharing this recipe! absolutely love the videos for the recipes!!
I just wanted to know if this can be made in advance and deep freezed. please advise the same about cheese corn balls.
Many thanks
Thanks for trying out the recipe! Glad you liked it. Yes, potato balls can be prepared in advance and tossed in the freezer. When ready to fry, thaw them and deep fry the potato balls. Khushboo, you are confusing me with someone else. At present I do not have any videos published. All I have on my blog, is a step by step recipe tutorial.
Thanks!
Ruchi
How long does it take to thaw?
Poorni, I didn’t get your question – what needs to be thawed in this recipe??
for 28 people how many will be sufficient?
Neha, it depends.
If you have just these as snacks then count 2-3 potato balls per head. You will need somewhere between 70-90 balls.
Hi Ruchi. I’m from South Africa. Thanks for an awesome site. Your passion definitely shines through and inspires me to also take time and enjoy my cooking and to cook from the heart, instead of just rushing through to get it done. I find myself coming back to your blog repeatedly and every time something different appeals to me. Your detailed explanations and lovely pics are super helpful and increases my own confidence to try new things and experiment. Thank you for that. Your husband and kids must be very proud of you.
Ruchi a quick question regarding the paneer. We usually get frozen planner here. Would I be able to use that and how? Would it not add liquid to the dish? Alternatively do you have a recipe for a quick home made paneer?
Many thanks for your time and God Bless.
Mita.
Thanks for your wonderful feedback Mita. It means a lot!!
Yes you can use frozen paneer in your recipes. Take warm water in a pan. Drop paneer in this warm water and let it sit for a while until it becomes soft. Use as directed in the recipe. For homemade paneer recipe, follow this link – http://www.ruchiskitchen.com/how-to-make-paneer/
Can you bake these instead of frying them? At what temperature should they baked?
Haven’t tried it but you sure can. End result will not be the same.
Bake at 350 degree F for 20 minutes or until golden brown. Brush with little oil/butter to give it a golden touch.
Or you can make these in appe pan.
Hi ruchi…what the size of cup used for poha.it looks more quantity as in the pics …
Thanks
Monika
Monika, it’s 1 cup poha = 250 ml.
Hi…can v dip it in egg and bread crumbs before frying
Sure you can!