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

Ingredient Substitutions

• Instead of Soybean Vadi (dry soybeans): Soy granules, Soy flour
• Instead of Potatoes: Sweet potatoes
• Instead of Red Chili Flakes: Fresh green chilies, finely chopped
• Instead of Pizza Seasoning: Italian seasoning
• Instead of Chaat Masala: Tamarind powder + cumin
• Instead of Salt: Sea salt
• Instead of Onion: Shallots
• Instead of Carrot: Grated zucchini
• Instead of Fresh Coriander: Cilantro
• Instead of Rice Flour: All‑purpose flour
• Instead of Corn Flour: Cornstarch
• Instead of Bread Crumbs: Panko breadcrumbs, crushed cornflakes
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Grated Cheese: Paneer cubes

Equipment Needed

• Large Bowl
• Hand Mixer or Food Processor
• Saucepan
• Frying Pan / Deep Fryer
• Slotted Spoon
• Plate lined with paper towels
• Measuring spoons
• Grater (optional)
• Knife

Critical Steps — Do Not Skip

• Soaking and boiling soybeans until soft
• Creating a smooth slurry with rice flour and corn flour
• Double coating the balls for extra crispiness
• Maintaining oil temperature at 350°F while frying

Chef Tips from the Video

• Use cold water for the slurry; it helps the coating adhere better.
• For extra flavor, add a pinch of smoked paprika to the breadcrumb mix.
• After frying, sprinkle a tiny pinch of chaat masala for a tangy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in oven to regain crispness.

Freezer: Freeze uncooked, coated balls on a tray, then transfer to a zip‑lock bag. Up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Not recommended; the balls will become soggy.

Make-Ahead Tips

• Prepare the soybean‑potato mixture and shape the balls a day ahead; keep refrigerated.
• Coat the balls (single coating) and store in the fridge; do the second coating and fry just before serving.
• Freeze uncooked, coated balls for later use.

Frequently Asked Questions