Aloo Kofta (Fried Potato Balls)
Published April 24, 2011
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 medium potatoes, peeled (to yield 2 cups cooked and mashed)
1 tablespoon vegetable oil, plus 3 cups or as needed for deep frying
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped seeded Thai bird chili, optional
¼ teaspoon chili flakes
½ teaspoon turmeric powder
3 tablespoons cornstarch
1 tablespoon lemon juice
½ cup chopped cilantro, optional
Salt to taste
Nutritional analysis per serving (4 servings)
25 grams carbs; 272 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 19 grams fat; 2 grams fiber; 324 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in a medium saucepan, and add cold water to cover by an inch. Bring to a boil, lower heat, and simmer until potatoes are fork tender, about 15 minutes. Drain, and mash with a fork.
- Step 2
In a large skillet over medium heat, combine 1 tablespoon oil, ginger, garlic, chili, and chili flakes. Sauté until ginger and garlic are golden brown. Add mashed potatoes, turmeric, cornstarch, lemon juice and cilantro. Reduce heat to low, and cook for 5 minutes, stirring often. Season with salt to taste.
- Step 3
Remove potatoes from heat and allow to cool to room temperature. Meanwhile, heat vegetable oil to a deep fryer or wok to 350 degrees.
- Step 4
Make 16 balls, about 1 ½ inches in diameter, from the potato mixture. Working in batches if necessary, fry balls until golden brown, about 6 to 8 minutes. Drain on paper towels, and serve hot.
Private Notes
Comments
These were very moreish, they completely stayed together for me (I think it was the cornstarch), and totally flavorful. And not even that hard to make--on a weeknight! I think I had about 12 for dinner (whoops).
These were very moreish, they completely stayed together for me (I think it was the cornstarch), and totally flavorful. And not even that hard to make--on a weeknight! I think I had about 12 for dinner (whoops).
Here's a weird thought... I wonder if you could substitute store-bought gnocchi and add the spices to them as a sauce?
Well, they’re delicious as fried bits of potato. They completely disintegrated in the oil. The potatoes need a weight, mine were clearly larger than “medium”.