Alleh Bolaypotato Balls For Iftar Recipes

Steps:

• In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.

Steps:

• 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.
• 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.
• Remove potatoes from heat and allow to cool to room temperature. Meanwhile, heat vegetable oil to a deep fryer or wok to 350 degrees.
• Make 16 balls, about 1 1/2 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.

Steps:

• Mix all the ingredients except the oil and flour in a large bowl.
• Grease your palms with a little oil.
• Shape the mixture into equal-sized balls with your palms.
• To make the outer part, mix the flour, a pinch of turmeric powder, salt to taste and water till it becomes a thick batter.
• Heat oil in a small wok.
• Dip the balls in the batter.
• Deep fry the potato balls in the hot oil on either side until golden.
• Drain on clean paper kitchen napkins.
• Serve hot with tomato ketchup or chutney of your choice.