Beet Kola Urundai: Indian Beet Croquettes

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 appetizer or snack and also as an accompaniment to a rice dish.

BEET KOLA URUNDAI: INDIAN BEET CROQUETTES [VEGAN, GLUTEN-FREE]

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

PREPARATION

1. Lightly powder the roasted chana dal into flour and keep aside.
2. 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.
3. 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.
4. 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.
5. Repeat with the remaining beet mixture. Serve warm or at room temperature as a snack or a side dish with rice and sambar.

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