Semolina Potato Balls Recipe

Here is the recipe of Semolina Balls, a spicy treat and a light snack for Tea times or something new to serve your friends with. Follow the step by step process of these spicy and crunchy Semolina Potato Balls and treat your friends and family.

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Semolina potato ball

Here is the recipe of Semolina Balls, a spicy treat and a light snack for Tea times or something new to serve your friends with.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizer, Snack

Cuisine: Indian

Ingredients

• 1.5 cup Potato(boiled, peeled and mashed)
• 1/2 inch piece Ginger
• 5 cloves Garlic
• 3 Green chili
• 1/2 bunch Coriander leaves
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/2 tsp Dry mango powder
• 1/4 tsp Asafoetida (hing)
• 1/2 tsp Fennel powder
• 1/4 tsp Red chili flakes
• 1/2 tsp Kalunji
• to taste Salt
• 1/2 cup Semolina
• 2 tbsp Corn flour
• for deep frying Vegetable oil

Instructions

• In a bowl, add potato. In a grinder, add green chili, coriander leaves, ginger, and garlic, grind it to make a fine paste.
• Add ground chili-coriander paste, turmeric, dry mango, cumin, fennel powder, asafoetida and red chili flakes in the bowl.
• Add kalunji (Nigella seeds), salt and corn flour in the bowl. Mix it well.
• Divide the mixture into 10-12 equal portions and make the smooth balls. In a plate add semolina. Roll each ball in the semolina for coating.
• Heat the wok/kadai with oil and deep fry 4-5 balls at a time on a medium to low flame. 
• Fry it till it is golden and crisp. Take out the fried balls on a tissue paper to get rid of the extra oil.
• Deep fry all the balls in the same way, and enjoy it with your favourite dip.

Steps with pictures

In a bowl, add potato. In a grinder, add green chili, coriander leaves, ginger, and garlic, grind it to make a fine paste.

Add ground chili-coriander paste, turmeric, dry mango, cumin, fennel powder, asafoetida and red chili flakes in the bowl.

Add kalunji (Nigella seeds), salt and corn flour in the bowl. Mix it well.

Divide the mixture into 10-12 equal portions and make the smooth balls. In a plate add semolina. Roll each ball in the semolina for coating.

Here is the image of coated balls in the semolina.

Heat the wok/kadai with oil and deep fry 4-5 balls at a time on a medium to low flame.

Fry it till it is golden and crisp. Take out the fried balls on a tissue paper to get rid of the extra oil.