Matar Aloo Balls | Easy 15 min Breakfast

I love these little matar aloo balls for breakfast or even snack. These are so easy to make that too under 15 mins. Matar/peas season is on its peak. I like to add peas to a variety of my food as the sweetness tastes so good.

Matar-Aloo-Balls

One such recipes is Matar aloo balls. You must have heard peas and potato go well with each other. So why not enjoy with some deep fried yummy snack/ breakfast.These balls are crispy from outside. And garlic-y soft from inside. And best part your kids will be fighting for more.

Some important points to know before we start with recipe-

  1. I have used hard boiled potatoes which were kept in refrigeration for one day. This is important as freshly boiled potato won’t hold its shape well enough to form balls. Also they have more moisture.
  2. I have grated the potato’s using grater and NOT mashed them. Reason being that its evenly grated and no lumps. Its not so important. BUT. Since potato are now hard enough it helps.
  3. I have used fresh peas and boiled them till cooked. Frozen peas also work fine.
  4. Mashed the peas slightly so that there is still bite into that sweet pea.

Some similar recipes that you may like-

Carrot & Potato Bites

Sprouts & Potato Ande Ki Bhurji

Suji Aur Aloo Ka Chila/Semolina & Potato Chila-Pancake

Masala Oats

Ingredients:

2 grated hard boiled potato

1 cup pea’s boiled till cooked

1 tsp garlic powder

Salt and pepper to taste

1 tsp cornflour mixed with 1/4 cup water

Bread Crumbs for coating(Learn to make your own here)

Oil for frying

Method:

Grate the potato in a large bowl. Add peas and mash them slightly with a fork. You should still be able to see chunks of peas.

Add salt, pepper and garlic.

Bring it all together in a dough and make small balls.

Now dip the balls in cornflour mix and then in bread crumbs. Repeat will all the balls.

Now deep fry until golden.

Serve with coriander chutney and hot cup of tea.

Pea-Potato-Closeup

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