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    Home

    Potato Poppers Recipe

    Last Updated On: Jun 15, 2025 by Aarthi

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    Potato Poppers recipe are bite-sized, crispy-on-the-outside and soft-on-the-inside fried snacks made mainly from mashed potatoes. They're flavored with simple ingredients like green chillies, garlic, and coriander, then shaped into tiny pieces, rolled in flour, and deep-fried. Think of them like mini potato fritters but with a fluffier, airy bite. They’re the kind of snack you pop in your mouth without even realizing how many you’ve eaten. Perfect for tea-time or a quick evening craving, they’re crunchy, lightly spiced, and super addictive. Honestly, once you make a batch, they disappear from the plate in no time! 

    Potato Poppers

    Another one inspirational recipe which i got from the mall, I have already posted a inspirational recipe of chicken strip burger. But this is from a shop called Chic King in that mall. When i tasted it first time, it was like amazing. I started thinking about the ingredients and stuffs which were there.

    Jump to:
    • About Potato Poppers
    • Ingredients
    • Hacks
    • Potato Poppers (Step by Step)
    • Expert Tips 
    • FAQ 
    • Variations 
    • 📖 Recipe Card

    I know it had potatoes, but it was so fluffy like a sponge. When i came back home, i thought of imitating the same one with my own recipe and to my surprise t some out so good and fluffy like that. The reason behind the fluffiness is from the flour baking soda and lemon juice. And it was so yummy, we finished the entire plate in 5 mins.

    About Potato Poppers

    I first tasted these potato poppers at a food court in the mall Chic King, to be exact and I still remember how surprised I was by the texture. They were so airy and light, not dense like regular aloo bondas or cutlets. That first bite had me hooked, and I just kept thinking, “What magic is in here?” I knew right then that I had to try making them myself at home. 

    Back home, I didn’t have a recipe in hand, just the memory of the taste and feel. I played around with mashed potatoes, some basic seasonings, and then I remembered that spongey things usually need some lift so I went baking soda and lemon juice. Got a little nervous about how it would turn out, but the first batch puffed up beautifully. I couldn’t believe they were so close to the ones I had at the mall! 

    It was a small kitchen victory, but one that brought a lot of joy. My family and I polished off the whole plate in just minutes, no dips, no distractions, just poppers and happy faces. Since then, it’s been my go-to snack for guests or those random snack cravings. And every time I make it, I smile thinking about that random mall trip that started it all. 

    Why This Recipe Works 

    This recipe nails the texture thanks to a perfect balance of soft mashed potatoes, airy baking soda, and the acidic kick from lemon juice. The dough holds together well but isn’t sticky or hard. The spices are subtle, and the flour creates a light coating that crisps up perfectly in oil. Whether you're freezing them for later or frying them on the spot, they come out amazing every single time. 

    What makes it even better is how beginner-friendly it is: no fancy ingredients, no complicated steps. You can easily involve kids or family in shaping the poppers too; it's honestly fun! Plus, they puff up beautifully in hot oil, giving that little sense of “wow” every time. And the fact that you can freeze them ahead just makes this recipe extra practical.

    Why I Love This Recipe 

    This recipe means a lot to me because it’s one of the few I recreated successfully just from taste memory. There’s a real joy in figuring something out like that. I also love it because it's such an adaptable snack, party starter, kid-friendly finger food, you name it. My family always fights over who gets the last popper, and for me, that’s the best sign of a recipe done right. 

    It reminds me so much of those carefree college days when food courts were our hangout spots and snacks like these felt like a treat. Every time I make it now, it brings back that sense of excitement and curiosity. My niece once called them “potato gems” and honestly, that’s stuck with us since. They’re comforting, familiar, and always a hit no matter who I make them for. 

    Ingredients

    2 large Potatoes - Boil them with the skin on it keeps them from soaking up too much water. Once they’re cool, peel and mash them until smooth. This mashed potato is the heart of the recipe and gives the poppers their creamy, soft texture inside. 

    1 Green Chilli (finely chopped) - Adds just the right amount of mild heat. It doesn’t overpower, but gives a lovely fresh spiciness. If you’re making it for kids or want a milder version, you can reduce or skip this. 

    Flavouring - I used coriander leaves, garlic and chilli flakes for flavour.

    1 tsp Baking Soda This is what makes the poppers puff up slightly in oil and gives them a fluffy, airy bite. It reacts with the lemon juice and helps make the inside light instead of dense. 

    2 tbsp Lemon Juice  Adds a gentle tang and helps activate the baking soda. It lifts the flavor and gives a nice fresh note that cuts through the richness of the potatoes and oil. 

    3 to 4 tbsp All-Purpose Flour (plus extra for rolling) Flour helps bring the dough together and makes it easier to shape. You’ll also need a bit more for rolling out the logs and dusting the poppers before frying. Add more if the dough feels sticky. 

    Oil for Deep Frying Use a neutral-tasting oil like sunflower, canola, or vegetable oil. Make sure it’s not too hot while frying medium heat is perfect to cook them evenly and avoid soaking up too much oil.

    Hacks

    Boil Potatoes With Skin On 

    Always boil the potatoes with the skin. It's a small step that makes a big difference. The skin protects the potatoes from soaking up too much water, which helps keep your dough from becoming mushy later. You get a nice dry mash that's perfect for shaping poppers. 

    Adjust Flour as Needed 

    When you mix all the ingredients, the dough should feel soft and easy to roll, not wet or sticky. Just sprinkle in a bit more flour, one spoon at a time, until it feels smooth and easy to handle. Every potato batch is different, so trust your hands more than the exact measurement. 

    Make Ahead and Freeze 

    After shaping the poppers, place them on a tray and pop it in the freezer for a few hours. Once they're frozen solid, transfer them into a ziplock or airtight box. You can make a big batch once and fry them fresh whenever you want perfect for last-minute snacks! 

    Fry on Medium Heat 

    Don’t let the oil get too hot. If the oil is too high, the outside will brown too quickly while the inside stays undercooked and doughy. They should slowly puff up and turn golden, which gives the perfect crispy outside and soft inside. 

    Potato Poppers (Step by Step)

    Take all your ingredients
    Take mashed potatoes in a bowl
    Add in chopped green chilli, chilli flakes and minced garlic
    Add in some sugar, salt and baking soda
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    Add in lots of chopped coriander leaves
    A squeeze of lemon juice
    Mix it up
    Add in flour
    Mix and form a dough
    Dust your cutting board with flour
    Roll it out
    cut it out
    Roll it again in flour
    All done...You can freeze this at this point.
    Heat oil for deep frying
    Drop the poppers in
    Fry them till golden
    Fried and golden
    Drain it
    It is beautiful right
    Serve

    Expert Tips 

    Freezing

    After shaping the dough into poppers, arrange them in a single layer on a tray and pop them into the freezer. Once they’re frozen solid, gather them into a ziplock bag and store. You don’t even have to thaw them, just fry straight from frozen whenever you need a quick and tasty snack. 

    Storage 

    One of the best things about these potato poppers is that you can make them ahead of time and freeze them. After shaping, just lay them flat on a tray and pop them into the freezer for a couple of hours. Once they’re firm, transfer them into a ziplock bag and keep in the freezer. They’ll stay fresh for weeks, and you’ll always have a snack ready when needed.

    Serving Suggestions 

    These poppers go with pretty much anything! I usually serve them with classic tomato ketchup, creamy mayo, or a punchy garlic dip. Green chutney also works great if you want something more herby. On chill evenings, I even pair them with masala chai for a comforting tea-time treat. 

    FAQ 

    Q: Can I bake these instead of frying? 

    Yes, you definitely can! While baking won’t give that same deep-fried crunch, it still works well if you're looking for a lighter version. Just brush the poppers with oil on all sides and bake them in a preheated oven at 200°C (400°F) for around 15–20 minutes, flipping them halfway so they brown evenly. 

    Q: What if my dough feels too sticky to handle? 

    No worries that happens sometimes depending on the potatoes. Just sprinkle in a little more all-purpose flour, a spoon at a time, and mix it through. You’re looking for a soft dough that’s easy to roll, not stiff or dry. 

    Q: Can I make this with sweet potatoes instead? 

    Yes, you can! But just keep in mind that sweet potatoes are softer and contain more moisture than regular potatoes. So, reduce the lemon juice a bit and add a bit more flour to keep the dough from getting too wet. The taste will also be slightly sweeter and earthy delicious in its own way! 

    Q: Can I add cheese inside for a surprise filling? 

    Absolutely! That’s a fun twist. You can tuck in a tiny cube of mozzarella or processed cheese into the center of each popper before shaping. Just be sure to seal the dough well around the cheese so it doesn’t melt and ooze out while frying. Kids especially love this gooey surprise inside! 

    Variations 

    Cheesy Surprise Poppers: 

    Want a gooey, melty center? Just tuck a tiny cube of cheese like mozzarella or cheddar into the middle of each popper while shaping. Seal it well so the cheese doesn’t ooze out during frying. When you bite in, you get a fun cheesy surprise that makes it extra indulgent, especially for kids!

    Spicy Masala Poppers: 

    To give your poppers a bold desi twist, mix a pinch of garam masala or chaat masala into the dough. It adds a warm, spicy kick and depth of flavor without much effort. I like adding a squeeze of lemon on top after frying and adding that perfect tang with the spice. 

    Herb & Cheese Poppers: 

    Mix in some dried herbs like oregano, basil, or Italian seasoning, along with a spoonful of grated parmesan or processed cheese into the dough. This combo gives a lovely fusion feel crispy on the outside with cheesy-herby notes inside. They go so well with garlic mayo or even just plain ketchup. 

    Veggie Loaded Poppers: 

    Want to sneak in some veggies? Finely grate a bit of carrot, cabbage, or even spinach and mix it into the potato dough. It adds color, nutrition, and a light crunch. Perfect for making the snack a little more wholesome, especially if you’re serving it to little ones or at a get-together.

    More Snack Recipes

    • Spicy Popcorn Recipe
    • Peanut Butter Banana Sandwich Recipe
    • Chicken Mince Kebab Recipe
    • Bread Cutlet Recipe
    • Chilli Cheese Toast Recipe
    • Chilli Soya Recipe

    📖 Recipe Card

    Potato Poppers Recipe

    Potato Poppers are bite-sized, crispy-on-the-outside and soft-on-the-inside fried snacks made mainly from mashed potatoes. They're flavored with simple ingredients like green chillies, garlic, and coriander, then shaped into tiny pieces, rolled in flour, and deep-fried. Think of them like mini potato fritters but with a fluffier, airy bite. They’re the kind of snack you pop in your mouth without even realizing how many you’ve eaten. Perfect for tea-time or a quick evening craving, they’re crunchy, lightly spiced, and super addictive. Honestly, once you make a batch, they disappear from the plate in no time! 
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    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 11kcal

    Ingredients

    • 2 large Potato
    • 1 no Green Chilli chopped finely
    • 1 tsp Red Chilli Flakes
    • 2 cloves Garlic peeled & minced
    • 4 tbsp Coriander Leaves chopped finely
    • 1 tsp Salt
    • 2 tsp Sugar
    • 1 tsp Baking Soda
    • 2 tbsp Lemon Juice
    • 4 tbsp All Purpose Flour + extra for rolling
    • Oil for Deep Frying

    Instructions

    • Pre-Preparation - Always start by boiling the potatoes with the skin on. This ensures they don’t soak up too much water and become soggy. Once cooled, peel and mash them well, no lumps! Then chop up all my add-ins: green chilli, garlic, and coriander. Usually do this prep earlier in the day, so assembling later is super quick.
    • Making the Dough - In a large bowl, combine the mashed potatoes with chopped chillies, garlic, coriander, salt, sugar, baking soda, lemon juice, and flour. Mix everything gently into the dough. It should feel soft but not stick to your fingers. If it’s sticky, add another spoon or two of flour. It’s a fun part, honestly like making edible play dough but for grown-ups!
    • Shaping the Poppers - Dust the surface with flour, take a chunk of dough, roll it into a long log, and cut it into small pieces. Roll each piece again lightly in flour. This coating helps them stay crisp while frying. Sometimes I get creative and make a few into tiny balls or oval shapes just for fun.
    • Frying - Heat oil not smoking hot, but medium heat. Drop in the poppers and let them gently puff and turn golden brown. It takes just a couple of minutes. Take them out and drain them on a paper towel. And that’s it! The smell at this point is amazing. It always brings my family into the kitchen before I even call them.

    Notes

    • If your dough is sticky, then add more flour to make it smooth.
    • Cooking potatoes with skin will ensure that your potato don't absorb the cooking water.
    • After making the potatoes into pop shape.
    • You can arrange them in a baking sheet and pop it in freezer. When it is frozen, gather all of them in a Ziploc bag and freeze.

    Nutrition

    Serving: 1g | Calories: 11kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 282mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    • Mumbai Masala Sandwich Recipe

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Sarithaa Samy

      at

      Arthi,

      do we have to add soda for this or It can be made with out soda

      Reply
    2. jh

      at

      Ps I was just on pinterest searching for potato poppers! I already follow you ps thanks for all the creative am/indian food recipes my favorite are the classics and the unique inspirational types! Xo

      Reply
    3. jh

      at

      My favorite first recipe I saw: your homemade indian hotel paratas. I'm going to make them! Always wanted to

      Reply
    4. Goldalwin

      at

      Its wonderful to look at... My mouth is drooling to taste it now... Happy cooking...! Thank you for being a blessing in the lives of many...!

      Reply
    5. Aarthi

      at

      @Sarithaa SamyAdding soda will make the balls soft and fluffier. So you have to add it

      Reply
    6. Saraswathi

      at

      Yummy potatoes.My all time favourite.The recipies are really useful for beginners like me.I recommend this site to my colleagues too..Thanks aarthi.Keep going.

      Reply
    7. Shafna Ashmi

      at

      Thank u aarthi. Pictorial representations helped me a lot. I found it as greatest advantage and made me to refer ur recipes again & again.
      This recipe came out well and fluffy too.

      Reply
    8. Anonymous

      at

      Hi Aarthi.... Can v add baking powder instead of baking soda?
      Thanks Reka

      Reply
    9. Aarthi

      at

      @AnonymousYes u can use

      Reply
    10. Aarthi

      at

      @AnonymousYes u can use

      Reply
    11. Drishty Sharma

      at

      Whole familay loved it..... but i didn't add coriander and garlic... instead I used organo.... pops rocks... 🙂

      Reply
    12. michelle1829

      at

      what should I use to replace the coriander ? 🙂

      Reply
    13. Aarthi

      at

      @michelle1829you can leave it out

      Reply
    14. mona

      at

      same amount of baking powder or little more than baking soda

      Reply
    15. Aarthi

      at

      @monaAdd same amount

      Reply
    16. vikramadevi

      at

      I tried it today. It came out yummy. My kids liked it too. Thanks.

      Reply
    17. damayanthie perera

      at

      thanks for the rce. give us more

      Reply
    18. Anonymous

      at

      Is it must to freeze the balls before frying Bcoz when the time I put the poppers Into the oil it started breaking down 🙁

      Reply
    19. Aarthi

      at

      @Anonymousi think then u should add more flour then, there is no need of freezing it.

      Reply
    20. Anonymous

      at

      Shud i fry them without any coating??n u havnt even coated potato smilies..m lil confused that without coating they may spread or break up during frying in the oil?plz make it clear.n thnks alot for sharing yummy recipies in an easy way.lov u

      Reply
    21. Aarthi

      at

      @Anonymousu dont need to coat it with anything.

      Reply
    22. Anonymous

      at

      Can u bake them?

      Reply
    23. Aarthi

      at

      @Anonymousi haven't tried it so far, so not sure about it

      Reply
    24. Shamina Puthalath

      at

      I am gonna try this today....

      http://www.tastesofmalabar.com

      Reply

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