Kola urundai made using meal maker or soya chunks which makes a proper vegetarian substitute for mutton kola urundai. These taste crispy, soft and packed full of flavour.
Take soya chunks in a bowl. Add boiling hot water over it. Let it sit in the hot water for 10 mins. Drain it. Squeeze and remove excess water. Set aside.
Take a blender jar. Add in coriander leaves, green chillies, ginger, garlic, curry leaves, roasted gram dal, fennel seeds. black pepper and pulse few times till powdered.
Now add in onions and pulse few times so it is crushed lightly.
Now take this in a bowl.
In the same blender jar, add in soya chunks and grind it till it is fine.
Add this into the same mixing bowl. Add salt to taste.
Add in gram flour and mix well using your hands so it is combined.
Take small portion of the mixture, shape it into balls.
Drop the balls in oil. Fry on medium high heat.
Fry till golden and crispy.
Drain and serve hot.
Video
Notes
TIPS & TRICKS FOR SOYA KOLA URUNDAI
You can use coconut in this recipe, it will add so much texture to the kola urundai.
Add gram flour little at a time to bind. Don't add too much at one time.
You can increase or decrease green chillies amount depending on the spice level you want.
Adding a handful of mint leaves along with coriander leaves is not a bad option.
Instead of gram flour, you can add some bread crumbs too.
STORAGE SUGGESTIONS
Store shaped kola urundai in a air tight container in fridge for upto 3 to 4 days.