Aloo kofta (Fried Indian potato balls)

    25 min

    These delicious potato and chickpea balls are very popular in India. Asafetida is a powdered gum resin that adds a strong onion flavour to Indian dishes - look for it in Indian or health food shops or in the spice section of larger supermarkets. If not, it is fine to substitute garlic or onion powder.

    3 people made this


    • 2 cooked peeled potatoes
    • a handful of garden peas
    • 1 clove garlic, chopped
    • 1 teaspoon grated root ginger
    • 1 tablespoon coriander seeds, coarsely ground
    • a few sprigs of fresh coriander, chopped
    • 1 tablespoon curry powder
    • 5 pinches asafetida (optional)
    • salt
    • 120g chickpea flour
    • oil for frying

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a large bowl combine the potatoes, peas, garlic, ginger, ground and chopped coriander, curry powder, 2 pinches of asafetida (if using) and a pinch of salt. Crush and mix together, then form small balls with your hands.
    2. Put chickpea flour in a small bowl; add a bit of salt and 2 or 3 pinches of asafetida. Add a bit of water and mix into a thin paste, sticky enough to stick to the spoon.
    3. Heat oil for frying in a large frying pan. Roll potato balls n flour mixture to coat and fry in oil until golden brown. Turn over halfway through frying.

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