Soya kheema balls are soft inside and crispy outside. It can be served as a snack to children it=n the evening. We can use these balls by adding it in kuzhambu which we call as urundai kuzhamu. Some wont like meal maker and these balls is an interesting way to include soya in our diet. Since it is minced, no one can find what we have added in it.
These balls taste delicious when served hot. It can be served with biryani ans pulao. Am sure you all will love this cute balls!! Let’s jump to the recipe!
- Cook soya by boiling enough water in a pan. To remove the smell of soya, add a tbsp of milk in water. Add soya and let it cook till soft.
- Drain the water and squeeze out the excess moisture.
- Cool it and grind the soya along with cinnamon, cloves, green chili and salt.
- Transfer the ground soya to a bowl.
- To this, add fennel seeds, rice flour, besan, grated ginger and garlic, curry leaves and a handful of coriander leaves.
- Mix everything well aand make small balls out of it.
- Heat enough oil for frying and deep fry the balls till crispy.
- Drain on a paper towel and serve hot.
- - The most important thing is that there should not be any water content in the balls. Or else it may split while frying.
- - Add green chili as per your spice level.
- - Rice flour is added for crispiness.
Let’s cook soya first. For that, boil water and add 2 tsps of milk to that. Milk helps to remove the soya smell. Add the soya and let it cook for 5 to 7 minutes or till it becomes soft.
Now drain the water and squeeze out all the moisture in it.
In a mixie jar, add the soya, cinnamon, cloves, green chili and required salt.
Grind it to a smooth paste. There should not be any water content in the ground mixture. Squeeze it out if any.
To the ground paste, add fennel seeds, some grated ginger and garlic.
And rice powder for crispiness and gram flour.
Then add finely chopped onions, curry leaves and coriander leaves.
Make a small ball and fry it in oil till brown and crispy.
Crispy minced soya balls are ready!