Ingredients:
For Beetroot mixture:
Beetroot, boiled and grated – 3 medium
Potato, boiled and grated – 1 medium
Refined oil – 2 tbsp
Cumin seeds – 1 tsp
Chopped ginger – 1 tbsp
Chopped green chilli – 1 tsp
Salt – to taste
Fennel powder – 1/2 tsp
Chopped coriander – 1 tsp
Refined oil – to deep fry
For filling:
St. tola goats cheese, crumbled – 100 gms
Orange zest – 1 no.
For batter :
Gram flour (besan) – 100 gms
Salt – to taste
Carom seeds (you can substitute with thyme) – pinch
Turmeric powder – 1/2 tsp
Red chilli powder – 1/4 tsp
Method :
1. Heat oil in a saucepan. Add cumin seeds.
2. Add ginger and green chilli and sauté.
3. Add grated beetroot and salt. Cook till the moisture starts to evaporate.
4. Add fennel powder and cook till the mixture appears a bit dry.
5. Allow to cool completely. Add the grated potato and chopped coriander. Check the seasoning.
Keep aside.
6. Mix crumbled goat’s cheese and orange zest well.
7. Make small dumplings of the goats cheese mix, around 15 gms. Place in the fridge to allow it
to get stiff.
8. Shape larger balls of the beetroot mix, around 40 gms with hands and stuff the goat’s cheese
in the centre. Shape into a ball. Keep aside
9. For the batter, mix everything and gradually add water to make a batter of pouring
consistency.
10. Dip the beetroot dumpling in the batter and deep fry in hot oil till golden and crisp. Enjoy hot
with chutney of your choice.