Taro Spinach Sesame Balls – Chef Bal Krishna Shrestha

Serve: 4pax
Time: 30 minutes


  • 150g taro
  • 75g fresh spinach
  • 50g potato
  • 50g ghee/butter
  • ½tsp whole cumin
  • 25g chopped onion
  • ⅓tsp ground turmeric
  • Seasoning to taste
  • 100g Sesame seeds roasted
  • 3pc whole egg make a batter
  • 500ml vegetable oil fry

Methods of Preparation

  • Add potato and taro into a pot with salted water. Bring it to boil until they are very soft, remove from pot & leave aside to cool.
  • Peel & crush the potato & taro, transfer to a bowl.
  • Chop fresh spinach & add to the bowl.
  • Heat the ghee/butter in a wide frying pan, add cumin seed & cook until it turns dark brown. Then add turmeric & onion.
  • Sauté onion for a few minutes until brown.
  • Add potato, taro & spinach into the pan, mix it well to combine.
  • Season it well & transfer to wide bowl to cool.
  • Take small portions and shape them into small mini balls, dip in egg mixture then gently roll over sesame seeds.
  • Heat the oil in a deep frying pan at medium
    high heat.
  • Fry the sesame crumbled balls for 1-2 minutes.
  • Remove from pan and first place on a napkin to absorb the excess oil. Serve immediately as snack with any spicy chutney or relish.

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