suran roughly cut into large pieces, and boiled,
1 cup bengal gram flour (besan),
3-4 green chillies,
A small piece ginger,
Sugar to taste,
Juice of one lemon,
A few coriander leaves, chopped
Salt to taste,
Oil for deep frying,
¼ tsp turmeric powder,
1/2 tsp Ajwain,
A pinch of soda-bi carbonate (baking soda)
Pressure cook the suran till soft.Peel and mash. Set aside.chop green chillies finely, and shred ginger.
Mix together the suran, ginger, chopped chilli & coriander leaves, sugar, lime juiceand salt to taste.Mix well.
Make a smooth batter with the bengal gram flour,salt to taste, Ajwain and turmeric powder.
Add a teaspoon of hot oil when making the batter.Let the batter remain thick , add a pinch of baking soda.Divide the suran mixture into equal sizedportions, the size of a lemon.
Heat oil in a deepa kadhai , Dip each ball in the batter and deep fry till little brown in color.Serve hot with chutney/ketchup.
When this idea came to my mind, I was little confused about the final output of the whole process :P , but when I make it, the expression of hubby while tasting it was enough for me to know how it was!
I think I am gonna make it again soon, as this time I made it little in amount, next time going to have a large dish of it :D.
Take care so that the material of suran should be hard enough to make balls of it .
There are certain reason by which it can’t be much stuff
1 . if suran is boiled more than required
2. adding more lemon juice to it will also make the material more soft
If such thing happens then the mixure cant form balls easily. If happens so, mix just a little of corn flour to it. This will solve problem. Better to make it firm enough in original form, i.e. without adding corn flour from it, as adding corn flour will slightly change the taste.