by Tarla Dalal
Added to 675 cookbooks
This recipe has been viewed 155185 times
Mint-flavoured potato mash dipped in a typical flour batter, coated with powdered beaten rice, and deep-fried till temptingly crisp. Hear the crunchy poha crackle as you drain these on absorbent paper, and be tempted to take a bite even before you finish frying the remaining balls! indeed, this is a delectable snack that has both a traditional and modern hue, satisfying both young and old. Serve the aloo kurkure balls hot, with sweet and sour sauce or a chutney of your choice.
- Combine the potatoes, mint leaves, green chillies, cumin seeds powder, lemon juice and salt in a bowl and mix well.
- Divide the mixture into 6 equal portions and shape them into round balls. Keep aside.
- Combine the plain flour with a little water to make a thick and smooth paste and keep aside.
- Dip each potato ball in the flour paste and then roll in powdered rice flakes till they are evenly coated from all the sides.
- Heat the oil in a kadhai and deep-fry the potato balls a few at a time till they are golden brown in colour from all sides. Drain on absorbent paper.
- Serve hot with sweet and sour sauce.
Nutrient values per kurkure
|Vitamin A||72.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||3.6 mg|
|Folic Acid||5.5 mcg|
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