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    Snack
    Bengali
    Beetroot
    Intermediate
    For 4 people

    Crispy Beetroot Golla with Paneer-Cheese Stuffing


    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.

    Ingredients

    • Potatoes (boiled, peeled, grated)

      2 medium

    • Sunrise Jeera seeds (dry roasted, coarsely ground)

      1 tbsp

    • Beetroot flour

      4 tbsp

    • Carrot (finely grated)

      1 medium

    • Beetroot (finely grated)

      1 medium

    • White sesame seeds

      1 tsp

    • Salt

      1 tsp or to taste

    • Sugar

      1/4 tsp

    • Paneer (grated)

      1/2 cup

    • Cheese (grated)

      1/4 cup

    • Semolina (suji/rawa)

      1 cup

    • Refined oil

      500 mL for deep frying

    • Green salad, ketchup, kasundi

      For serving

    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.

     

    Steps

    Step 1: Prep the Potatoes and Jeera

    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.

     

    Step 2: Make the Beetroot Mixture

    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.

     

    Step 3: Shape the Beetroot Balls

    Time: 15 minutes

    Grease your palms. Divide the beetroot mix into equal portions.

    Roll each portion into smooth, even-sized balls. Set aside.

     

    Step 4: Prepare the Paneer Filling

    Time: 5 minutes

    Mix the grated paneer, roasted Sunrise Jeera powder and grated cheese.

     

    Step 5: Stuff the Beetroot Balls

    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.

     

    Step 6: Coat and Fry

    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.

     

    Step 7: Serve

    Arrange the hot Beetroot Golla on a serving platter.

    Serve immediately with ketchup, kasundi and a fresh green salad on the side.

     

    Goes Best With

    • Accompaniment: Masala chai