Potato Poppers Recipe
Introduction
Potato Poppers are crispy, flavorful bites perfect as a snack or appetizer. Made with mashed potatoes and a blend of spices, these deep-fried treats have a delightful crunch and a subtle kick from fresh green chili and garlic.
Ingredients
- 2 large potatoes
- 1 green chili, chopped finely
- 1 tsp red chili flakes
- 2 cloves garlic, peeled and minced
- 4 tbsp coriander leaves, chopped finely
- 1 tsp salt
- 2 tsp sugar
- 1 tsp baking soda
- 2 tbsp lemon juice
- 4 tbsp all-purpose flour (+ extra for rolling)
- Oil for deep frying
Instructions
- Step 1: Boil the potatoes with the skin on to prevent excess water absorption. Once cooled, peel and mash them thoroughly until smooth with no lumps. Finely chop the green chili, garlic, and coriander leaves.
- Step 2: In a large bowl, combine the mashed potatoes, chopped chili, garlic, coriander, salt, sugar, baking soda, lemon juice, and flour. Mix gently until a soft dough forms that doesn’t stick to your fingers. Add more flour if the mixture feels too sticky.
- Step 3: Lightly dust a clean surface with flour. Take a portion of the dough and roll it into a long log. Cut it into small pieces and roll each piece lightly in flour to coat. You can shape them into balls or ovals if you like.
- Step 4: Heat oil over medium heat until warm but not smoking hot. Carefully drop the poppers into the oil and fry until they puff up and turn golden brown, about 2 minutes. Remove and drain on paper towels before serving.
Tips & Variations
- For extra flavor, add a pinch of garam masala or cumin powder to the dough.
- Use sweet potatoes instead of regular potatoes for a different twist.
- If you prefer a milder taste, reduce the amount of green chili or omit the red chili flakes.
- Serve with a tangy mint chutney or ketchup for dipping.
Storage
Store cooked poppers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or a toaster oven to maintain their crispiness. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the potato poppers instead of frying?
Yes, baking is possible for a healthier version. Preheat the oven to 400°F (200°C), place the poppers on a greased baking tray, and bake for 15-20 minutes or until golden and crispy, turning halfway through.
What can I use if I don’t have all-purpose flour?
You can substitute with chickpea flour or rice flour for a gluten-free option, though the texture may vary slightly.
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Potato Poppers Recipe
- Total Time: 35 minutes
- Yield: Approximately 20–25 poppers 1x
Description
Crispy and flavorful Potato Poppers are a delightful deep-fried snack made from boiled and mashed potatoes mixed with aromatic spices, fresh green chili, garlic, and coriander. These bite-sized treats are lightly coated in flour and fried until golden brown, making them the perfect savory appetizer or party snack.
Ingredients
Potato Poppers
- 2 large Potatoes
- 1 no Green Chilli (chopped finely)
- 1 tsp Red Chilli Flakes
- 2 cloves Garlic (peeled & minced)
- 4 tbsp Coriander Leaves (chopped finely)
- 1 tsp Salt
- 2 tsp Sugar
- 1 tsp Baking Soda
- 2 tbsp Lemon Juice
- 4 tbsp All Purpose Flour (+ extra for rolling)
- Oil for Deep Frying
Instructions
- Pre-Preparation: Start by boiling the potatoes with their skin on to prevent them from absorbing excess water and becoming soggy. After boiling, allow them to cool, then peel and mash thoroughly until smooth with no lumps. Finely chop green chili, garlic, and coriander leaves during this time to prepare for mixing.
- Making the Dough: In a large bowl, combine the smooth mashed potatoes with the chopped green chili, minced garlic, coriander, salt, sugar, baking soda, lemon juice, and all-purpose flour. Mix gently to form a soft dough that does not stick to your fingers. If the dough is sticky, gradually add a spoon or two more of flour until the right consistency is achieved.
- Shaping the Poppers: Lightly dust your working surface with flour. Take portions of dough and roll each into a long log. Cut the logs into small, bite-sized pieces. Roll each piece lightly again in flour to coat – this helps the poppers stay crisp during frying. Feel free to get creative and shape some into tiny balls or ovals for variety.
- Frying: Heat oil in a deep pan to medium heat, ensuring it is hot but not smoking. Carefully drop the poppers into the oil and fry until they puff up and turn golden brown, which usually takes a couple of minutes. Remove the poppers with a slotted spoon and drain them on paper towels to remove excess oil. Serve hot for the best flavor and texture.
Notes
- Boiling potatoes with skin on prevents sogginess and excess water absorption.
- Adjust flour quantity as needed to get a soft, non-sticky dough.
- Moderate oil temperature is key; too hot oil may brown the poppers too quickly without cooking inside.
- These poppers are best enjoyed fresh and hot for maximum crispiness.
- You can serve with chutneys or ketchup as dipping sauces.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Potato poppers, deep fried potato snacks, Indian snack, crispy potato bites, party appetizer
