Craving a spicy street-style snack? These potato corn balls are crispy, chewy, and full of flavor.
Mix boiled mashed potatoes with cornflour, green chili, sesame seeds, and salt to form a soft dough.
Shape into small balls, ensuring even size for uniform cooking and a perfect bite every time.
Boil the balls for 10 minutes, then transfer immediately to chilled water for the best chewy texture.
In a pan, mix soy sauce, red chili sauce, Schezwan sauce, garlic, and a touch of honey or gochujang. Heat until slightly thick.
Toss potato balls in the hot sauce, coat evenly, garnish with sesame seeds and spring onions, and serve hot.