Ingredients
For the filling
Potato- 2 large boiled and peeled
Carrots- 2 grated
Beetroot- 1 medium grated(optional)
Peas- 1/2 cup cooked and mashed
Onion- 1 medium grated
Ginger garlic paste- 1/4 tsp
Chilli powder- 1/2 tsp
Coriander powder- 1 tsp(optional)
Cumin powder- 1/4 tsp
Bread crumbs- 1/4 cup
Lemon juice- 1 tsp
Salt- as needed
For the batter
Gram flour- 1 cup
Rice flour- 1/2 cup
Baking soda- a pinch
Chilli powder- 1/2 tsp
Salt- as needed
Oil for deep frying
Method
- In a pan, heat oil and saute onions until soft.
- Add ginger garlic paste and cook for a minute.
- Add grated carrot and beetroot and saute for 3-4 minutes or until veggies are cooked.
- Mash the potatoes and add to the pan. Sprinkle all the powders along with salt and cook for 5- 7 minutes.
- Remove from heat and transfer the contents to a bowl.
- when the mixture is cool to the touch, add lemon juice and bread crumbs.
- Mix everything together and make golf sized balls.
- Heat oil for deep frying.
- Mix all the ingredients listed under batter with enough water to form into a smooth paste.
- Thick batter consistency makes thick crust.
- Dip the veggie balls in the batter and deep fry in oil.
- Drain in a paper lined plate and serve warm with tomato ketchup.