Recipe Link :- https://www.tarladalal.com/Jalapeno-Mayo-Balls-Party-Starter-Recipe-42700r
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Jalapeno Mayo Balls
Jalapeno Mayo Balls is a unique party starter, in which you can actually recognize three exciting different layers. Right at the heart of these balls is a gooey mixture of mayonnaise and jalapeno, where you can experience the interplay between creamy mayo and pungent jalapeno. Atop that is a layer of potatoes, interestingly flavoured with tangy amchur and chatpata chaat masala. The first impression, however, comes from the crisp outer layer of maida and bread crumbs, which really shakes awake your taste buds. Different, and guaranteed to please all, the Jalapeno Mayo Balls is sure to earn you several compliments.Enjoy how to make Jalapeno Mayo Balls recipe with detailed step by step photos and video.
Jalapeno Mayo Balls
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Makes 8 balls (8 ball )
For the potato covering mixture
2 cups boiled and grated potatoes
½ tsp cumin seeds powder (jeera)
½ tsp dried mango powder (amchur)
½ tsp chaat masala
1 tsp chilli powder
Salt to taste
To be mixed into a stuffing
2½ tbsp mayonnaise
1 tbsp finely chopped jalapeno
Freshly ground black pepper (kalimirchi) to taste
To be mixed into a smooth batter (till no lumps remain)
1/3 cup plain flour (maida)
Salt and freshly ground black pepper (kalimirchi) to taste
½ cup water
Other ingredients
½ cup bread crumbs for coating
Oil for deep-frying
For the potato covering mixture
Combine all the ingredients in a deep bowl and mix well. Keep aside.
How to proceed
1.Divide the potato covering mixture into 8 equal portions and
shape each portion into small rounds.
2. Gently flatten it and press gently in the center so as to make a
depression and place a little stuffing in the centre.
3. Bring all the sides together, seal them completely and roll them
again lightly so as to get a smooth finish.
4. Dip each ball into the prepared plain flour batter and roll it in
bread crumbs till they are evenly coated from all the sides.
5. Refrigerate for at least 15 minutes so deep-frying becomes
easier.
6. Heat the oil in a deep non-stick pan and deep-fry 3 to 4 balls at a
time on a medium flame till they turn golden brown in colour from
all the sides.
7. Drain on an absorbent paper.
Serve immediately.
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