The Indian potato balls with peas recipe is a perfect evening appetizer and a must-have during monsoon. Monsoons call for fried snacks and a hot cup of tea.
This recipe is from my mother’s recipe notebook, she has a notebook where she has noted the number of recipes. She started writing when she was 17 or 18 years old and now I make recipes from that notebook.
It is a very simple yet delicious starter recipe and do try this recipe and share your feedback with me.
How to make peas potato balls
In the large mixing bowl add boiled peas and mash them nicely. Then add boiled mashed potatoes, chopped green chili, chopped mint leaves, salt, garam masala, and black pepper powder.
Mix it well.
Take a spoonful mixture of peas potatoes mixture and roll it into a ball then cover it with breadcrumbs. Repeat the same process for the rest of the mixture.
Note– If the potato mixture sticks to the palm while rolling it into a ball then grease the palms with a few drops of oil to prevent sticking.
Fry it in medium-hot refined oil or canola oil until golden brown and crispy. Serve it hot with cilantro dip or the dip of your choice.
Top tips
- Mint leaves can be substituted with coriander leaves.
- These peas potato balls can be made 2 days before and fry it when needed. But don’t keep it for more than 2 days, especially in summer.
- Fry it in medium hot oil, If the oil is not hot enough then the potato balls will become soggy and will soak up the oil.
FAQs
Wash the potatoes to remove all the dirt, add water and washed potatoes to the pressure cooker. Add enough water so that potatoes sink in it, pressure cook it at high flame until it gets 1 whistle then lower the flame to simmer for 5 minutes and turn off the flame.
Let the pressure release naturally.
Add peas and water to the pressure cooker, pressure cook it at high flame until it gets 1 whistle. Turn off the flame and let the pressure release naturally.
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Peas potato balls
The Indian potato balls with peas recipe is a perfect evening appetizer and a must-have during monsoon. Monsoons call for fried snacks and a hot cup of tea.
Ingredients
- 1 cup boiled peas
- 5 medium boiled mashed potato
- 2 chopped green chilli
- 3 tablespoon chopped mint leaves
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1/4 teaspoon black pepper powder
- Breadcrumbs
Instructions
- In the large mixing bowl add boiled peas and mash them nicely. Then add boiled mashed potatoes, chopped green chili, chopped mint leaves, salt, garam masala, and black pepper powder.
- Mix it well.
- Take a spoonful mixture of peas potatoes mixture and roll it into a ball then cover it with breadcrumbs. Repeat the same process for the rest of the mixture.
- Note- If the potato mixture sticks to the palm while rolling it into a ball then grease the palms with a few drops of oil to prevent sticking.
- Fry it in medium-hot refined oil or canola oil until golden brown and crispy. Serve it hot with the dip of your choice.
Notes
- Mint leaves can be substituted with coriander leaves.
- These peas potato balls can be made 2 days before and fry it when needed. But don't keep it for more than 2 days, especially in summer.
- Fry it at medium hot oil, If the oil is not hot enough then the potato balls will become soggy and will soak up the oil.
Nutrition Information:
Yield:
4Serving Size:
2Amount Per Serving: Calories: 363Total Fat: 12gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 3mgSodium: 145mgCarbohydrates: 57gFiber: 7gSugar: 7gProtein: 8g
All information presented is intended for informational purposes only.
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