Packed with a tasty masala stuffing, these golden, crispy potato bombs are wonderful for a party appetiser or as a snack either deep-fried or air-fried.

1.Components:

  • Regarding the Potato Shell:
  • Peel, boil, and mash potatoes until they are smooth.
  • To the mashed potatoes, add cornflour, salt, and black pepper. Stir until a smooth dough forms. Put aside.

2. Prepare the filling for the masala:

  • In a pan with hot oil, sauté onions until golden.
  • Add the green chillies, ginger, and garlic. Give it a minute to sauté.
  • Add the red chilli powder, turmeric,
    paneer crumbles, garam masala, salt, and cooked peas. Stir thoroughly.
  • Add the chopped coriander leaves after cooking for two to three minutes. Allow the mixture to cool.

3. Shape the Potato Bombs:

  • Using your palm, flatten a tiny amount of the potato dough.
  • In the middle, put a dollop of the masala filling.
  • To create a smooth ball, carefully wrap the potato dough around the filling, closing it entirely. For everyone, repeat.

4. Give the potato bombs a coating:

  • Create a thin slurry by combining water and all-purpose flour.
  • To get a uniform coating, dip each potato bomb into the slurry and then roll it in breadcrumbs.

5. Cook the Potato Bombs:

To deep-fry the potato bombs, heat the oil in a deep pan and cook them over medium heat until they are crispy and brown.
To air-fry the potato bombs, brush them with oil and cook them at 180°C (350°F) for 12 to 15 minutes, turning them over halfway through.

6. Serve:

  • The potato bombs can be served hot with ketchup, tamarind chutney, or green chutney.