Beetroot Golla are crispy fried snack balls, quite popular in Bengali cuisine. The outer layer is a mix of grated veggies, beetroot flour and spices, while the centre has a luscious paneer-cheese stuffing. Rolling the balls in semolina before frying creates an extra-crispy coating. Pair these moreish bites with ketchup, kasundi and a fresh salad for a satisfying teatime treat.
Sunrise tip: To prevent the balls from breaking while frying, make sure the veggie mixture is not too moist. Squeeze out any excess liquid from the grated veggies before mixing.
Time: 15 minutes
Boil the potatoes until soft. Peel and grate them. Set aside.
Dry roast the Sunrise Jeera seeds till fragrant. Cool and grind coarsely. Set aside.
Time: 10 minutes
In a big bowl, mix the beetroot flour, grated carrots, beetroot, potatoes, sesame, salt and sugar.
Mix well into a uniform mixture. No need to add water.
Time: 15 minutes
Grease your palms. Divide the beetroot mix into equal portions.
Roll each portion into smooth, even-sized balls. Set aside.
Time: 5 minutes
Mix the grated paneer, roasted Sunrise Jeera powder and grated cheese.
Time: 15 minutes
Press each beetroot ball in the centre to create a small well.
Place a spoonful of the paneer filling in the well. Close and reshape into a ball.
Prepare all the balls with the filling this way.
Time: 20 minutes
Roll each stuffed ball in the semolina until fully coated.
Heat oil for deep frying. Once hot, gently slide in the balls one by one.
Fry on medium heat, stirring occasionally, until crisp and golden brown.
Drain on a paper towel-lined plate.
Arrange the hot Beetroot Golla on a serving platter.
Serve immediately with ketchup, kasundi and a fresh green salad on the side.
Accompaniment: Masala chai