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Beet Kola Urundai: Indian Beet Croquettes
[Vegan, Gluten-Free]

Name: Beet Kola Urundai: Indian Beet Croquettes [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 25-30
Ingredients: 1 small beet, peeled and grated; 1/2 cup fresh grated coconut or coconut flakes; 1 small onion, chopped; 3-4 dry red chilis, or to taste; 2 garlic cloves; 1-inch piece ginger; 4 cashews; 1 teaspoon fennel seeds; 2 tablespoons cilantro, chopped; 4 tablespoons roasted chana dal; Salt, to taste; Oil, for frying

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Beet Kola Urundai: Indian Beet Croquettes

A plate of golden-brown Beet Kola Urundai, vegan Indian beet croquettes, garnished with fresh cilantro, ready to be served.

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Discover more recipes with these ingredients

Beet Kola Urundai: Indian Beet Croquettes [Vegan, Gluten-Free]

25-30

Dairy Free

Vegan

These beet kola urundai, better known as croquettes, hail from Chettinad, India. Spicy and delicious with a crisp outside and melt-in-your-mouth center, they're slightly earthy and sweet from the beets and spicy from the chili. They are great to serve as an appetizer or snack and also as an accompaniment... Read More

Ingredients You Need for Beet Kola Urundai: Indian Beet Croquettes [Vegan, Gluten-Free]

1 small beet, peeled and grated
1/2 cup fresh grated coconut or coconut flakes
1 small onion, chopped
3-4 dry red chilis, or to taste
2 garlic cloves
1-inch piece ginger
4 cashews
1 teaspoon fennel seeds
2 tablespoons cilantro, chopped
4 tablespoons roasted chana dal
Salt, to taste
Oil, for frying

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How to Prepare Beet Kola Urundai: Indian Beet Croquettes [Vegan, Gluten-Free]

Lightly powder the roasted chana dal into flour and keep aside.
In a blender, combine coconut, onion, red chilis, ginger, garlic, fennel seeds, and cashews. Pulse to form a coarse paste. Do not add any water.
Add the grated beets and blend into a coarse mixture. Remove the beet mixture into a bowl and add the roasted gram powder, salt, and cilantro.
Mix well and form into small balls. Heat oil for deep-frying on medium heat. Gently add few beet balls and fry until golden brown on all sides. Remove with a slotted spoon onto a paper towel-lined plate.
Repeat with the remaining beet mixture. Serve warm or at room temperature as a snack or a side dish with rice and sambar.

Notes

- If you don't have roasted chana dal, you can make it at home. - First, cook the dal. Then, spread them out on a lined baking tray and bake at 400°F for 30-40 minutes. - Be sure to stir frequently to prevent burning.