Kola Urundai ( Chettinad Meat Balls) Filling

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • minced meat - ?kg
  • grated coconut - ?cup
  • cashew nuts - 1/3 cup, powdered
  • roasted gram - 1/3 cup, powdered
  • oil - 3 tbsp
  • cloves - 4
  • fennel - 2 tsp
  • poppy seeds - 2 tsp
  • garlic - 10 flakes
  • shallots - ?cup, peeled and chopped
  • green chilies - 3 to 4, chopped
  • chili powder - 1 tsp
  • oil to deep fry
  • salt to taste

How to Make Kola Urundai ( Chettinad Meat Balls) Filling

  • Heat oil, fry all the ingredients from cloves to coconut till fragrant.
  • Add the meat and fry till all the liquid from meat is dried up.
  • Add salt to taste.
  • Mix in cashew and gram powders.
  • Cool the mixture and shape into 2 cm balls.
  • Deep fry in hot oil and drain on kitchen paper.
  • Place some sliced onion, tomato and chopped mint and coriander leaves on chapatti or paratha.
  • Place some meat balls over it.
  • Squeeze some lime juice on top.
  • Roll up and serve.

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