SUJI MEAT BALLS RECIPE. AUTHENTIC SUJI POTATO MEAT BALLS RECIPE
Ingredients: makes 24 pieces
1 cup mashed potatoes- about 4 pieces medium sized potatoes (skinned and cut into 4)
200 grams minced meat
5 tbsp suji flour
Suji flour to roll in the meat balls
6 tbsp wheat flour
1 medium size onion- minced- can get about ½ cup
1 teaspoon instant yeast
4 tbsp corn flour
4 tbsp minced coriander leaves
4 pieces bay leaves
Salt and pepper to taste
Some raw vegetables of your choice- may be tomatoes or grated cabbage
Some raw vegetables of your choice- may be tomatoes or grated cabbage
Boil potatoes with 2 pieces bay leaves until soften. Scoop out the potatoes and then mash them up. Set aside.
Boil minced meat in some water. Add in salt, pepper and 2 pieces bay leaves. The water level should be just enough to cover the meat, do not put too much. Once the water almost dries up, add in onions. Continue stirring for about 5 minutes, to wilt the onions and make it more flavorful and the meat slightly oily due to it's own fat. Let the meat keep its moisture and not get dried up.Turn off fire and leave to cool.
Use a small bowl, stir in mashed potatoes, minced meat, yeast, suji, wheat and corn flour until well mixed.
And in coriander (and cut chili if you like). If the dough is soft, add a bit more wheat flour.
This is a thick dough, somewhat almost like a cookie dough, but after frying, the inside is soft..
Shape into balls. Ensure it is firmly rolled / shaped, so that they don’t break up when frying. Set aside for 15 minutes.
After 15 minutes, spread some suji flour on a tray. Roll in the meat balls in the suji flour until all are fully covered with suji flour.
Heat up oil in a frying pan. Fry suji meat balls until brown. Don’t put too many/ too close together or cluttered, because the meat balls will expand a bit while frying. When browned, turn to the other side. Do this like twice for each side. The suji coating will be of a much lighter color, it will not brown much, as compared to the dough mixture.
This suji coat gives a pretty texture to the meat balls and also makes the outer part uniquely crunchy.
This suji coat gives a pretty texture to the meat balls and also makes the outer part uniquely crunchy.
While waiting for the meat balls to brown, arrange the raw veggies on a serving plate. You may want a dip for the veggies and meatballs. To prepare a simple dip, use tomato sauce and mix it with some black pepper sauce.
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