Soya Keema fritters/ Vegan meat balls
Textured vegetarian meatball is an excellent and easy nutritious starter or a snack. A great and easy way to incorporate protein and calcium with this scrumptious vegan meat ball.
Soy nuggets/ granules made from soybean are odorless and tasteless soy chunks that absorb any flavor added in the dish. It is also called as TSP (Textured Soy Protein) are a versatile protein rich healthy vegetarian meat substitute that everyone can enjoy.
Extremely rich in protein with a good amount of fiber, vitamins and minerals for growing children. I like to double wash my soy chunks or granules to eliminate the mild raw soy odor. By doing so it easily absorbs the flavor and aroma of the masala added. Mark my word, this vegan meat balls will be everyone's favorite that includes non-vegetarians as well.
Cuisine: South Indian
Yields: 20-22 balls
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||2 %|
|Saturated Fat 0 g||1 %|
|Monounsaturated Fat 0g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 30 mg||1 %|
|Potassium 23 mg||1 %|
|Total Carbohydrate 7 g||2 %|
|Dietary Fiber 1 g||3 %|
|Sugars 0 g|
|Protein 6 g||13 %|
|Vitamin A||2 %|
|Vitamin C||10 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
1. Soy chunks or granules - 1 cup (used Nutrela granules)
2. Onions - 1/4 cup (finely chopped)
2. Onions - 1/4 cup (finely chopped)
3. Chilly powder / paprika - 1 teaspoons
4. Thai green chilly - 2
5. Garam masala - 1 teaspoon
6. Ginger and Garlic paste - 1 tablespoon
7. Rice flour - 2 tablespoons
8. Cornflour - 2 tablespoons
9. Mini Bell peppers - 2 chopped (red,yellow -optional)
10. Coriander leaves - 1/4 cup (chopped)
11. Curry leaves - 1 sprig (chopped)
12. Salt to taste
13. Asafetida - 1 pinch
14. Oil for shallow frying
1. In a large bowl pour in hot water and let the soy chunks or granules soak in for 10 mins. Strain and squeeze out the water. Wash it again with warm water, strain and squeeze out the water.*
2. Grind the soy chunks along with green chillies in a mixer/blender using the pulse mode. Do not grind it to a fine paste for some texture.
3. To this add all other ingredients except oil. Mix it to form a dough consistency.
4. Divide into 20-22 balls approximately and shape them to set aside.
5. In a flat bottomed skillet pour in the required oil for shallow frying. In small batches, place the balls gently in the heated oil and allow it to crisp well before giving it a turn. Do the same until its fully crispy evenly and golden brown.
6. Drain well in a paper towel and serve piping hot with your choice of sauce.
NOTES AND TIPS
1. While shallow frying make sure the oil is heated well. Frequently turning can break the balls.
2. The corn flour and rice flour can be substituted with basin flour or roasted gram flour/ pottukadalai mavu.
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