Spicy Potato Balls

Gather all ingredients and measure them out; set the oil aside for frying.

Heat 3 tbsp of oil in a deep, heavy‑bottomed pan over medium heat until it reaches about 350°F (350°F).

While the oil heats, place the peeled and grated potatoes in a large mixing bowl.

Add 1 tbsp red chili flakes, 2 minced garlic cloves, ½ cup finely chopped onion, 2 tbsp fresh chopped coriander, 1 tsp cumin powder, and season with salt and black pepper to taste.

Mix the mixture thoroughly with your hands or a spatula until the spices are evenly distributed throughout the potatoes.

Using a tablespoon or your hands, shape the mixture into small balls roughly 2–3 cm in diameter, pressing gently to hold them together.

Carefully lower a few balls into the hot oil, making sure not to overcrowd the pan; fry for 4–5 minutes, turning once, until they are golden brown and crispy on all sides.

Using a slotted spoon, remove the fried balls and place them on a plate lined with paper towels to drain excess oil.

Repeat the frying process with the remaining balls, allowing the oil temperature to return to 350°F between batches.

Once all balls are fried, optionally squeeze fresh lime juice over them or serve with a side of yogurt dip.

Transfer the hot potato balls to a serving platter and enjoy immediately while crisp.