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
Scale
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
