Beetroot Kola Urundai | Vegan snacks
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Beetroot Kola Urundai
Ingredients
Beetroot - 3 nos. grated
Coconut - 1 cup grated
Oil - 1 to 1 1/2 tbsp
Poppy seeds - 1/2 tsp
A few Cashew nuts
Chana Dal - 3 tsp
Green chilli - 1 no.
Cinnamon - 1 no.
Cloves - 4 nos.
Cardamom pods - 4 nos.
Fennel seeds - 1/4 tsp
Oil for Deep frying
Method:
1. Dry roast the Cinnamon, Cloves, Fennel seeds, Cardamom seeds, Poppy seeds, Cashew nuts, Chana Dal, Coconut, Green chilli and slightly toast (and turn off the stove).
2. Grind the mixture in to powder. Note: Do not add water.
3. Heat oil in a kadai & saute the Beetroot for about 5 minutes.
4. Half way through add salt & mix it.
5. Now add the powdered masala & mix well till it binds together.
6. Let the mixture cools down.
7. Roll it in to small balls & deep fry it.
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