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
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
- 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!
- 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.