Jalapeno Mayo Balls, Party Starter Recipe
by Tarla Dalal

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, Party Starter Recipe

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Jalapeno Mayo Balls, Party Starter Recipe recipe - How to make Jalapeno Mayo Balls, Party Starter Recipe

For The Potato Covering Mixture
2 cups boiled peeled and grated potatoes
1/2 tsp cumin seeds (jeera) powder
1/2 tsp dried mango powder (amchur)
1/2 tsp chaat masala
1 tsp chilli powder
salt to taste

To Be Mixed Into A Stuffing
2 1/2 tbsp mayonnaise
1 tbsp finely chopped jalapenos
freshly ground black pepper (kalimirch) to taste

To Be Mixed Into A Smooth Batter (till No Lumps Remain)
1/3 cup plain flour (maida)
salt and to taste
1/2 cup water

Other Ingredients
1/2 cup bread crumbs for coating
oil for deep-frying

Method
For the potato covering mixture

Combine all the ingredients in a deep bowl and mix well. Keep aside.

How to proceed

To make jalapeno mayo balls recipe, divide the potato covering mixture into 8 equal portions and shape each portion into small rounds.
Gently flatten it and press gently in the center so as to make a depression and place a little stuffing in the centre.
Bring all the sides together, seal them completely and roll them again lightly so as to get a smooth finish.
Dip each ball into the prepared plain flour batter and roll it in bread crumbs till they are evenly coated from all the sides.
Refrigerate for at least 15 minutes so deep-frying becomes easier.
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.
Drain the jalapeno mayo balls on an absorbent paper.
Serve immediately.