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These crispy fried balls are a party pleaser. They are not just super-delicious to munch on; they also pack the nutritious qualities of beetroot and chickpeas. Be it any occasion, you can surely include it in the menu.
|Serves||Preparation Time||Cooking Time|
|4 People||15-20 Minutes||15-20 Minutes|
- ½ cup grated beetroot
- ¾ cup chickpeas, soaked overnight in water
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 1 tsp ginger – garlic paste
- 1/2 tsp turmeric powder
- 1 tsp chaat masala
- Salt to taste
- 2-3 tbsp chopped coriander
- 3-4 tbsp corn flour
- ½ cup breadcrumbs for coating
Pressure cook chickpeas till they are soft. Take them off heat and let them cool down to room temperature. Once cooled, drain the water and mash them.
Heat oil in a pan and add chopped onions, green chilies and ginger garlic paste. Sauté for 2-3 minutes.
Add the grated beetroot, turmeric powder, chaat masala, and salt to taste.
Cook on medium heat till the moisture evaporates. Add the mashed chickpeas and chopped coriander. Take it off heat and let it cool down. When cooled, make small balls from it.
Mix corn flour with ¼ cup water and dip the balls in it. Coat the balls with breadcrumbs. Repeat the same with rest of the balls. Dip the balls in the corn flour mixture for a second time and coat them again in the bread crumbs.
Heat oil for frying in a pan and fry the balls till they are golden brown from all sides.
Serve hot with dips and chutneys of choice.
*For frying, add approximately 10 grams of fat per serving, at 9 Kcal/gram of fat.
Tip -You can also add other veggies like cooked green peas, sweetcorn, grated carrots, chopped capsicum in the ball mixture.