Recipe #6 : Kola Urundai

This tried and tested recipe is a staple in my house. I usually make in bulk and freeze some for later use (just bake a few any time I feel like it). It can be served as an evening snack, as protein side to any meal or for adding to chapati rolls (will post a recipe soon). 

Ingredients

Minced chicken/ Mutton-150 Gms

Green chilli-2

Red chilli-3

Pottukadalai-1 table spoon (dried garbanzo beans)

Cashewnut-4

Fennel seed-1 teaspoon

Grated coconut-2 tablespoons

Small onion-5

Garlic-6 pods

Ginger-a small piece

Cardamom-1

Clove-1

Cinnamon-1 small piece

Curry leaf-little

Egg-1

Olive oil/ vegetable oil/ sunflower oil 

Procedure

• Saute cinnamon, clove and cardamom. Add the curry leaves, ginger, garlic, onion, green chilies one by one and sauté. When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red. Keep aside. 

• Sauté the minced meat separately. 

• First grind all the sauted items except the meat. Once the spices are blended to a smooth paste add the cooked minced meat and grind to bring together.

Note:  Don’t add water. The mixture has to be the right consistently to make into balls. If it is too dry break an egg into the mix. On the other hand if the mixture is too wet then add bread crumbs and mix well.

• Make small balls and place them on a tray, spray with oil. 

Bake : 400F for 35-40min, turn once in between. People usually deep fry in oil, but not my style. 

I have pan fried in a appam satti (looks like this) to conserve oil. Just remember, baking works just as well and you can get all of them done at the same time.  

This recipe works wonderfully with soya chunks or impossible meat. You can't even tell the difference! For soya chunks, just drop the chunks in boiling hot water and grind before adding the masala. You can add an egg or spoon of besan flour to help from a ball. 

Air Fryer : 370 F for 12 mins (outter layer should be dark brown)