Instant Puliyodarai Quinoa With Hot Madras Mix
Bite-sized kara kozhambu magic, no oil splatter needed.
Servings2
Prep10 Min
Cook20 Min
Total30 Min
SpiceMedium
DietVegetarian, Vegan, Gluten-Free
These koftas are your new favourite thing to bake. They’re made from mashed potato, roasted besan, and our Grindhaus Hot Madras Mix — which brings in the tang, garlic, and heat. You can make a batch in under 30 minutes, and they’re excellent with curd dip or packed into a wrap.
You can also swap the potato for chicken kheema for a non-veg version that’s equally brilliant and still oven-friendly.
Nutrition (per serving)
- Energy: 307 (kcal)
- Protein: 10 (g)
- Fiber: 5.8 (g)
- Carbohydrates: 36 (g)
- Sugars: 3.8 (g)
- Fat: 13.2 (g)
- Saturated Fat: 1.7 (g)
- Cholesterol: 0.0 (mg)
- Sodium: 220 (mg)
Ingredients
Raw Weights
- 150 g – Boiled and peeled potato
- 50 g – Besan (chickpea flour)
- 50 g – Grindhaus Hot Madras Mix
- 4 g – Oil (for brushing or mixing)
- Optional: chopped coriander, curry leaves, or green chili
Method
- In a dry pan, lightly roast the besan until it smells nutty. Cool.
- In a bowl, mash the potato and mix in the roasted besan, Hot Madras Mix, and any optional herbs or chili.
- Add a splash of water if needed to form a smooth dough.
- Roll into small balls. Brush with oil.
- Bake at 200°C for 15–20 minutes, flipping once halfway, until crisp outside.
- Serve hot with curd dip or wrap in a roti with onion slices.
Tips
- Add 1 tbsp roasted crushed peanuts for extra crunch inside
- For crispier texture, roll balls in rice flour before baking
- Pairs well with mint-curd chutney or spicy mayo
- Works great inside pita pockets or stuffed in parathas
Notes
- For a non-veg version, replace potato with 150 g cooked minced chicken.
- You can pan-sear instead of baking if you prefer.
