Keema Balls/ Kola Urundai is always a non-vegetarian delicacy. But what will vegetarians do???
Usually veg keema balls is prepared with meal maker, but we have made this recipe with a super ingredient Beet root. Every women will have a dream to have beet coloured lips. I am not sure if your lips will turn in beet colour, but beet is surely good for our health.
Beetroot lowers the risk of anaemia, promotes digestion, boosts immunity and much more benefits.
Cooking Time: 5-10 minutes
Preparation Time: 20-30 minutes
Soaking Time: 45-60 minutes
Ingredients:
1 cup Beetroot Grated
1/2 tbsp Chilly Powder (can change as per taste)
1/2 tbsp Rice Flour
Salt as per taste
Oil for frying
For Grinding:
1 cup Channa Dal/ Bengal Gram (Clean and soak in water)
1 tbsp Mint Leaves
2-3 nos Green Chilly
1 inch sized Ginger
6-7 cloves of Garlic
2 tsp Fennel Seeds
2-3 sticks of Cinnamon
3 nos Cloves
Procedure:
1) First soak the Channa dal for 1 hour.
2) Meanwhile, we can make the other ingredients ready. Starting with Beetroot, Peel the outer cover of beet and then grate it.
3) In a mixer jar, put all the ingredients mentioned in for grinding.
4) Now in a pan, put the grated beetroot and saute it, till the raw smell goes off.
5) Then, add the grinded paste along with the beetroot and saute it together.
6) Check for the spice and salt. If needed add a little chilly powder and salt as per your taste. Add the rice flour and mix it together.
7) After sauteing for 5 minutes, let the mixture cool down. Now, make small balls out of it.
8) Now in a kadai, pour some oil. After the oil heats up, put the beetroot balls and fry it in medium low flame.
9) Considering the color of the beetroot, the balls will turn dark so fast. Hence fry it in medium low flame.
10) Now the yummy beetroot balls is ready to be accompanied with your evening tea. Kids will surely love this delicacy.
