Čukunda beetroot kofta balls are very healthy and delicious. Although fried in oil they are not oily. It is served as part of the Indian menu.
recipe,photo-recipe,beetroot,Vegetarian dishes,Indian cuisine,Seasonal recipes
No. of servings
|Basmati rice - basic recipe for preparation recipe||-|
|Garam masala spice||0.5||tsp||½||teaspoon|
|Indian flatbread Chapati recipe||-|
|Leek salad with yogurt recipe||-|
|Red lentils with spinach recipe||-|
|Spicy apple chutney with coconut recipe||-|
|all-purpose flour / plain flour||2.5||oz||70||grams|
|chickpea flour fine||2.5||oz||70||grams|
|ground Roman caraway spice - jeera||0.5||tsp||½||teaspoon|
|ground coriander spice||0.5||tsp||½||teaspoon|
|oil for frying||-|
beetroot 1.1 lb (500 g)
Peel and wash the raw beetroot.
Grate one half coarsely, the other half finely.
Add salt and spices.
Add flour, mix and let it have a rest for 10 minutes. Instead of chickpea flour, you can also use all-purpose flour.
Create from the mixture smaller balls, that are softer.
Put the balls in hot oil. Wait a while and if the balls stick to the bottom, release them gently with a fork. Fry for about 7-8 minutes on one side and also on the other.
Put them on a paper serviette.