Savory Puff Ball & Tomato Sauce/chutney
January 17, 2019
Savory Puff Ball & Tomato sauce/chutney
Vegan | Refined sugar-free
Prep Time : 20 mins
Cook Time : 30 mins ( both ball & sauce )
Total Time : 50 mins
Yield : 10 balls , 2 servings of sauce
For Puff Balls :
1/2 cup Semolina
1/4 cup Rice Flour
1/4 cup chopped Onion
1/4 cup chopped Carrot
1 tsp chopped Hot Pepper or Jalapeno
1 tsp salt ( as required )
For Sauce/Chutney :
2 medium Tomatoes
1 Hot Pepper or Jalapeno
2-3 Garlic Cloves
1 tbsp Peanuts
1 tsp Cumin Seeds
2 tsp oil
1 tbsp chopped Onion
1 tbsp chopped Cilantro
To make the puff balls, add all ingredients to a bowl, add water and mix to get pancake batter consistency. Add water slowly as required. ( check out the video below for reference )
Now grease the Puff Ball Pan with cooking oil and add 1 tbsp of batter to each ball. Let cook for 3-4 mins on medium flame. Now turn the ball with a spoon and let cook for 3 more minutes.
Once both sides of the ball are well cooked, remove from pan and serve hot with sauce!
For the sauce, in a saute pan, add 2 tbsp of cooking oil. When the oil is hot, add cumin seeds, chopped garlic, chopped Jalapeno and saute for 2 mins on medium flame.
Now add chopped tomato and cook for 4 mins or till tomatoes turn mushy on medium flame.
Add salt as required and turn off the flame.
Once tomatoes come to room temperature, transfer the mixture to a blender, add roasted peanuts and blend to get smooth consistency.
Add more peanuts to reduce the spice level.
Now transfer to a serving bowl and add, chopped cilantro & finely chopped onion. ( adding uncooked onion gives little crunch )
Serve with above puff balls or tortilla chips!
VARIATION : Try green tomatoes instead of regular tomatoes for sauce. Try using oat flour or buckwheat flour instead of semolina.
STORAGE : Puff balls are better served immediately. Can store sauce in refrigerator for 2-3 days.