सुट्यांमध्ये मुलांना सारखं काहीतरी चटपटीत खायच असते

Ingredients

• 1 cup Soybean Vadi (dry soybeans) (soaked in hot water, boiled until soft, cooled and rinsed)
• 2 medium Potatoes (boiled, peeled and mashed)
• 1 tsp Red Chili Flakes (adjust to taste, optional for kids)
• 1 tsp Pizza Seasoning (store‑bought blend)
• 1 tsp Chaat Masala
• 1 tsp Salt (or to taste)
• 1/4 cup Onion (finely chopped)
• 1/4 cup Carrot (grated)
• 2 tbsp Fresh Coriander (chopped)
• 3 tbsp Rice Flour (for slurry)
• 2 tbsp Corn Flour (for slurry)
• 1 cup Bread Crumbs (plain or seasoned)
• 4 tbsp Water (adjust to make a smooth slurry)
• 2 cups Vegetable Oil (for deep frying, heat to 350°F)
• 50 g Grated Cheese (optional, mix into the ball mixture)

Instructions

1. Soak and Boil Soybeans

   Place the dry soybean vadi in a pot of hot water, bring to a boil and cook until the beans are soft and have expanded. Drain, let cool, then rinse with 2‑3 cups of cold water.

   Time: PT30M

   Temperature: Boiling

2. Blend Soybeans

   Transfer the boiled soybeans to a food processor or mixer and pulse until you get a coarse, slightly chunky paste.

   Time: PT5M

3. Prepare Potatoes

   Boil the potatoes until tender, peel them, and mash or break them into small pieces.

   Time: PT10M

   Temperature: Boiling

4. Combine Base Ingredients

   In a large bowl, mix the soybean paste, mashed potatoes, chili flakes, pizza seasoning, chaat masala, salt, chopped onion, grated carrot, and fresh coriander. If using, add grated cheese now. Mix thoroughly by hand until the mixture is uniform.

   Time: PT5M

5. Shape Balls

   With lightly oiled hands, take portions of the mixture and roll into smooth balls about 2‑3 cm in diameter.

   Time: PT5M

6. Prepare Slurry

   In a separate bowl, combine rice flour, corn flour, a pinch of salt and 4 tbsp water. Stir to a smooth, thin batter.

   Time: PT5M

7. First Coating

   Dip each ball into the slurry, let excess drip off, then roll in bread crumbs until fully covered.

   Time: PT5M

8. Double Coating

   Return the crumb‑coated balls to the slurry for a second dip, then roll again in fresh bread crumbs. Lightly press to compact the coating.

   Time: PT5M

9. Heat Oil

   Pour vegetable oil into a deep pan, heat over medium‑high until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Deep Fry Balls

    Carefully place a few balls at a time into the hot oil. Fry until golden brown and crisp, turning gently for even colour, about 3‑4 minutes total.

    Time: PT10M

    Temperature: 350°F

11. Serve

    Transfer the fried balls to a serving plate. Serve hot with ketchup or mayonnaise.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

20 g

Fat

10 g

Fiber

3 g