Soya Kola Urundai (Soya Keema Fritters) – Doesnt that sound interesting?! For those who are new to kola urundai :
It is a traditional chettinad delicacy.It is nothing but deep fried meat balls made with minced meat along with a blend of various spices like cinnamon,cloves,onion,garlic and cilantro.They can be served as a appetiser or snack.They also make a kuzhambu and soak the balls in it…It is so flavourful and tasty, one of my favorites…will sure post it soon meanwhile check out this vegetarian version 🙂
It is a traditional chettinad delicacy.It is nothing but deep fried meat balls made with minced meat along with a blend of various spices like cinnamon,cloves,onion,garlic and cilantro.They can be served as a appetiser or snack.They also make a kuzhambu and soak the balls in it…It is so flavourful and tasty, one of my favorites…will sure post it soon meanwhile check out this vegetarian version 🙂
This is my humble attempt to replicate kola urundai amma makes…..And soya kheema is the best alternate to mutton kheema I would say. Its still chill here and I had an excuse to make a deep fried snack…I tried these fritterst yesterday and to my surprise it came out good in my first attempt itself so couldn’t wait to share it here 🙂
Soya Kheema Fritters Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : around 15-18 balls
Recipe Category: Snack / Starter | Recipe Cuisine: South Indian
Recipe Category: Snack / Starter | Recipe Cuisine: South Indian
Soya Chunks – 1 cup
Onion – 3 tbsp chopped
Garlic – 2 tsp chopped
Coriander Leaves – 1/2 tbsp finely chopped
Rice flour – 1 tbsp
Roasted Gram(Pottukadalai) Flour – 2 tbsp
Salt – to taste
To cook soya chunks:
Milk – 2 tsp
Water – as required to cook soya chunks
To grind along with soya:
Fennel Seeds – 3/4 tsp
Green Chilli – 1
Poppy seeds – 3/4 tsp
Cinnamon – 1/4 inch piece
Cloves – 1
Method:
- Boil water with milk, and add soya chunks cook for 3-5mins.Switch off and let it rest for 15mins.Then drain water and wash it in cold ruinning water for atleast twice to get rid of the raw soya smell.
- Squeeze out excess water.In a grinder – add soya chunks along with the ingredients listed under ‘to grind’.Cinnamon and Cloves got hidden inside…just a word of note incase if you are searching for it 🙂
- Grind it to a semi fine paste.In a mixing bowl add soya paste along with roasted gram flour,rice flour,onion,garlic, coriander leaves and required salt.Mix well to form a smooth dough.Check for salt and adjust.
- Shape them into small balls as shown in the pic.Heat oil in a kadai to smoking hot, then reduce flame to low medium flame and drop the balls carefully.Roll over to cook evenly.Cook till nicely browned.Drain in tissue.
Serve hot with tomato ketchup!
My Notes:
- You can even grind it coarse.
- Squeezing out excess water is a must…Else when you grind, the soya chunks will become watery and will not hold together to form balls.
- While deep frying cook in low medium flame else it will brown easily on the outside but the inside will be uncooked.
- Also roll over while deep frying to ensure even browning and cooking.
- No need to fine chop onion and garlic.I love them while biting.
- Serve this as a snack or as a starter.
- I wanted the leftover soya chunks to be used up, so used this.You can even use readymade soya granules for this recipe, inthat case you dont need to grind.
- I felt 1 green chilli isnt enough so 2 must go good for a little spicy version.Or add1 green chilli and 1/2 tsp red chilli powder.
- You can also add few torn curry leaves for more flavour.
Sushma Madhuchandra says
January 8, 2014 at 8:59 amThey look super soft from inside & crisp outside. A must try!
Veena Rao says
January 8, 2014 at 9:26 amlooks yummy to me.. will surely try soon..
MSUSMA says
January 8, 2014 at 9:44 amYour soya kheema fritters are tempting ,great clicks as always
Sugs says
January 8, 2014 at 10:21 amToo good..will try for sure!
Aparna Srinivasan says
January 8, 2014 at 11:12 amSharmi, can we substitute them as kofta in curry? did u try it?
SHARMILEE J says
January 8, 2014 at 11:22 amI haven't tried them but sure it will taste good in curry too….
Sangeetha M says
January 8, 2014 at 3:27 pmwow..this sounds interesting, perfect snack for the weather, my kids would love it…nice clicks Sharmi 🙂
Pongal collections super – ethanai pongal pa?! enakku 3 variety dhaan theriyum..U Rock!!
Vanamala Hebbar says
January 8, 2014 at 6:05 pmvery nice fritters.
hereswhatithink says
January 8, 2014 at 7:47 pmI tried them in kofta curry for lunch today and it came out awesme. I thought i should comment immediately 🙂
Sharmi – small typo in your notes, 2nd line, I think you meant to say the chunks will become watery and will NOT hold together to form balls.
lavanya says
January 10, 2014 at 7:30 pmsuper recipe!! i was searching in net smetime bk for a similar recipe to use leftover soya peas masala but didnt find one…so grinded it and dipped in maida and corn flour mix ..made balls..and fried..this one iwill surely try..gr8 blog..
KrishnaPriya TGK says
January 12, 2014 at 4:47 pmMade these today and we thoroughly enjoyed! I ground the mix a little coarse and the texture was lovely and tasted very close to Kheema balls. Thanks for sharing the recipe 🙂
Akshaya says
January 29, 2014 at 1:32 pmWow very interesting recipe yar.very diffrent trying too.
Akshaya says
January 29, 2014 at 1:38 pmVery nice recipe.different trying yar.keep ur gud work.tk cre.
Ramanathan Kannappan says
March 18, 2014 at 5:00 amCan we toast in paniyaram pan
SHARMILEE J says
March 19, 2014 at 7:35 amI havent tried but guess it will work, give a try and see
sucheta dalvi says
April 19, 2014 at 11:45 amSharmi, what do you say if we try parathas for these balls instead of frying them.
SHARMILEE J says
April 20, 2014 at 1:55 amYes you can do that too…I have already posted soya kheema paratha, but you can try this stuffing as well.