A peaceful evening. A steaming cup of tea in one hand and
your favorite magazine in the other. The only thing that can make it better is
a crispy snack. And what better snack than Fried Beetroot Balls? The bright
colour of the beetroot is an eye-catcher and even the kids who do not like
beetroot will ask for one more serving. This is one of the dishes which needs
very little ingredients and effort to make and still tastes great. This dish is
at its best when deep fried, but health freaks can try making patties and shallow
fry on tawa. But I cannot guarantee you the taste, as I haven’t tried shallow
frying.
This recipe was shared by my friend, Mangai, in our school
whatsapp group Kitchen galata. But the credit actually goes to Mangai’s mother-in-law,
Vasantha amma who taught her this recipe.Thanks Vasantha amma. This dish is
best paired with tomato ketchup and your favorite magazine. Enjoy your tea time with these crispy fried
beetroot balls.
Preparation time:10 min| Cooking time:20 min
Course: Starters| Cuisine: Indian
Ingredients:
Beetroot- 2(big)
Onion-1( cut finely)
To grind:
Roasted gram (pottu kadalai) - ½ cup
Garlic pearls-6 to 7
Saunf (sombu)- 1 tsp
Red chilie-3 to 4
Salt- as needed
Method:
1.
Peel, clean and grate the beetroot. Squeeze and
remove the juice from the grated beetroot. Keep the juice aside.
2.
Grind the ingredients given under the to grind
list into a smooth paste. Instead of water you can make use of the beetroot
juice, while grinding.
3.
Add finely cut onion and the ground paste to the
grated beetroot and mix well. Make small balls.
4.
Heat oil in a kadai and deep fry the beetroot
balls. place it on tissue paper to remove excess oil.
5.
Enjoy with sauce.
Notes:
·
Make sure to remove the juice from grated
beetroot. Otherwise it might be difficult to make the balls and while deep
frying it might absorb lot of oil.
·
While grinding the ingredients given under to grind
list, make use of the beetroot juice. Make it a thick paste using only required
amount of beetroot juice.
·
While making balls if you feel it is watery you
can powder some more roasted gram and add it.
Step by step pictures
clean and grate the beetroot.
squeeze the juice out of it.
make a thick paste of the ingredients
given under the to grind list.
use the beetroot juice to make the paste.
add onion and the ground paste to the grated beetroot.
mix everything well.
deep fry in oil.
place it on a tissue paper to remove oil.
enjoy your evening snack with tea.
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