Before I go on with the recipe, I have a request to the bloggers, presumably the enthusiastic new bloggers. I try my best to visit you back from the comment section down, but lately I see lot of you linking your Google+ account with your names. I am not sure whether Google had made it default, but I would be grateful to you if you could link your name with your blogger profile page, instead. The name which links to G+ does not show your recipes unless you share there (at least this is what I guess) and I am not able to view your lovely blog posts if not in your circle. So it would be lovely if you would go to the settings and link your name to your profile or web page directly for ease of visit and probably to know you better!
So back to the recipe, I had bookmarked these cute looking crispy fritters from Hamaree Rasoi the minute I saw them in her lovely space. Then I had been in the process of shifting to Namakkal and everything was crazy for a while and I got reminded of trying them just when I happened to come across the soya chunk packets in the near-by vegetable shop. I grabbed a packet and made the same evening for my son for tea, back from school.
Soya Kheema Fritters
Adapted from Soya ke Pakore @ Hamaree Rasoi
Yields 25 bite sized balls for 15 large marble sized soya chunks
Total time needed - 30 minutes
Get ready with:Soya chunks, large marble sized- 15 nos ( you may use substitute soya granules but watch out the measurement)
Small sized big onion, chopped fine- 1
Coriander leaves- chopped fine, 1 tbsp
Ginger - 1/2 tsp , minced fine
Egg - 1 whole, beaten
Green chilly sliced thin and round - 10-15 bits
Red chilly powder- 1/4 tsp
Powdered fennel seeds- 1/4 tsp
Pepper powder- 1/4 tsp
Gram flour- 2 tbsp
A pinch of garam masala and salt to taste
Oil- for deep frying
Wash the Soya chunks in running water. Cook in salted boiling water for 5-7 minutes in a pan with a water level to immerse the balls completely. I have read somewhere that adding a little amount of milk while boiling wards off the unpleasant odour of cooked soya, to an extent. I used 2 tsps of milk. But take care not to close the pan as it boils over.
Switch off fire after 5-7 minutes ensuring the chunks are cooked soft and keep the pan closed for another 3 minutes. Drain and wash them in running water. Squeeze out water as much as possible after the chunks cool down.
Pulse the chunks coarse in a food processor/mixie. Combine all the ingredients with this paste. Heat oil for frying in a kadai and meanwhile roll the mixture into bite-sized balls (or again, slightly larger than the size of a marble).
Slide 5-6 balls at a time into hot oil. Do not over crowd and ensure even frying. Turn them gently and fry them in controlled flame. Drain in paper towels. Serve hot with tomato ketchup and steaming pot of tea!
I'd added fennel seed and pepper powders to cover the unpleasant smell and blandness of cooked and mashed soya and the combined flavour was good!
The oil was frothing up a little while frying though I was not sure whether it was because of the protein content in soya or the egg combined in the batter. The kheema balls did not pick up much oil while getting fried but the oil had been turning blackish.
I'm thinking of adding a tbsp of hung curd to the batter, next time, to add tanginess to these fritters. Let me know if you try likewise, please!
I'll be making them again as they were yummy while hot and melting in the mouth tasting like meat balls ;)
I am receiving not so good number of recipes for the giveaway event, "My Spicy Recipe" . Anyway, since it's more of a contest than giveaway, the lesser the number of participants, the greater the chance to win! So, kindly send along your lovely entries which I am eagerly waiting for :)