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Spicy Chilli Potato Balls

A fusion snack where soft, boiled potato dumplings are tossed in a spicy, buttery Schezwan and Soy sauce glaze. A non-fried version of the classic Chilli Potato.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine Continental
Servings 2
Calories 240 kcal

Ingredients
  

The Potato Dough

  • 4 pieces Medium Potatoes peeled and sliced
  • ½ cup Corn Flour
  • 1 tsp Salt
  • 4 cups Water

The Spicy Sauce

  • 2 tbsp Butter
  • 1 tsp Ginger-Chilli Paste
  • 1 tbsp Schezwan Chutney
  • 2 tbsp Tomato Sauce (Ketchup)
  • 1 tsp Soya Sauce

The Garnish

  • 1 tbsp Sesame Seeds
  • 2 tbsp Fresh Coriander chopped

Instructions
 

  • Prepare the Potatoes

    - Peel the potatoes and slice them into small chunks (this helps them boil faster).
    - Add them to a pot of boiling water. Boil until they are fork-tender.
    - Mash: Drain the water completely. While the potatoes are still hot, mash them using a sieve or a potato masher. Crucial: There should be zero lumps. It needs to be a smooth paste.
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  • Make the Dough

    - Add Salt and Corn Flour to the mashed potatoes.
    - Knead: Mix well with your hands. It should form a smooth, non-sticky dough.
    - Texture check: If it's too sticky, add 1 more spoon of corn flour. If it's too dry/cracking, add a drop of water.

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  • Shape & Boil (The Dumplings)

    - Grease your hands with a little oil.
    - Pinch small portions of the dough and roll them into small balls (marble-sized). Optional: You can press them slightly with a fork or the mouth of a bottle to create a mushroom shape!
    - Drop these balls into boiling water.
    - Cook: Boil for about 5 minutes. Wait for them to float to the top.
    - Remove them with a slotted spoon. Chef Tip: Drop them into a bowl of ice-cold water for 30 seconds to stop the cooking and keep them chewy. Then drain.
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  • The Spicy Butter Glaze

    - Heat a pan on medium flame. Add 2 tbsp Butter.
    - Add Ginger-Chilli Paste and Sesame Seeds. Sauté for 30 seconds until aromatic.
    - Add the sauces: Tomato Sauce, Schezwan Chutney, and Soya Sauce. Mix well to form a glossy red gravy.

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  • Toss & Serve

    - Add the boiled potato balls into the sauce.
    - Toss: Stir gently until every ball is coated in that shiny red glaze. Cook for 1-2 minutes so the flavors absorb.
    - Garnish: Turn off the heat. Sprinkle fresh Coriander and extra Sesame Seeds.
    - Serve hot! These are best enjoyed with a toothpick while binge-watching your favorite show.
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Keyword Korean Potato Noodles Indian Style, No Fry Potato Snack, Potato Balls Recipe, Schezwan Potato Recipe, Spicy Chilli Potato, Veg Dumplings