Beetroot kola urundai recipe | Beetroot balls with breadcrumbs and roasted gram

Cuisine Style: Chettinad, India | Preparation & Cooking Time: 15 minutes | To Serve: 2 | Take with: Tahini[sesame seeds sauce], Yogurt dip, Green chutney, Tomato chilli sauce, coconut chutney | Type: Snacks

Ingredients

• Beetroot – 1 [finely grated]
• Roasted gram[Pottukadalai, chutney kadalai] – 4 tbsp
• Sambar onion [shallots] or big onion[1] – 6 to 7 [finely chopped]
• Dry red chilli – 2
• Green chilli -1
• Coconut -3 tbsp [grated]
• Garlic – 3 cloves [chopped]
• Ginger – 2 tbsp [chopped] or ½ inch piece
• Fennel seeds – 1 tbsp
• Cumin seeds – ½ tbsp
• Peppercorns -3
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Garam masala powder – 1 tsp
• Bread crumbs – ¼ cup or 4 tbsp
• Coriander leaves – 3 springs or 4 tbsp [finely chopped]
• Salt to taste
• Oil for deep frying [ground nut oil or sunflower oil]

Preparation Method

• Add garlic, ginger, dry red chiili, cumin seeds & fennel seeds in a mixer jar then coarsely grind.
• Then add onion, green chilli, coriander leaves, coconut in the same mixer jar & coarsely grind [ Don’t add water]
• Put roasted gram in a mixer jar & peppercorns grind to fine powder.
• Then transfer the mixture to a bowl add ground mixture, grated beetroot, salt, turmeric, red chilli powder, garama masala & bread crumbs mix well.
• Divide the mixture into equal size balls.
• Heat enough oil in a pan deep fry both sides till golden brown & crisp on medium hot oil.
• Then drain on absorbent paper & serve hot with tea or coffee.

Tips & Notes

• If you add too much water mixture becomes sticky & it will break.
• Don’t overheat oil while deep frying.
• Before frying, make small ball, put it in a hot oil & check whether it’s breaking or not.
• If it’s not working & the mixture is sticky add flour, bread crumbs or roasted gram flour & adjust the consistency & check again

Beetroot pottukadalai urundai

Beetroot balls with breadcrumbs and roasted gram