INGREDIENTS 2 medium sized boiled potatoes
3-4 grated carrot
1/2 cup poha (beaten rice)
2 tbsp semolina (suji)
1/2 tsp garam masala
1/2 tsp coriander powder (dhaniya powder)
a pinch of nutmeg (optional)
4 tbsp custard powder or 3 tbsp cornflour
1 tbsp all-purpose flour (Maida)
salt and chilli to taste
For Coating:
1/2 cup cornflour
3/4 cup water
1/2 cup powdered cornflakes or breadcrumbs
METHOD
Wash poha under runny water for 3-4 minutes until it is thoroughly wet or you can soak it in water for 3-4 minutes, drain the excess water and keep aside to let it dry completely.
Mix together all the ingredients except for those mentioned under Coating. Add salt and spices. Mix well again.
Grease your palm with some oil. Take some dough and give cylindrical shape.
Make a thin slurry using cornflour and water. Dip bullets in it and then coat in breadcrumbs or powdered cornflakes.
Heat oil and deep fry or shallow fry.
Pack in kids tiffin.
NOTES:
1. Combination of carrot and nutmeg goes very well, though it is optional.
2. If the dough is too loose add more of cornflour or all-purpose flour.
3. It is suggested to boil potatoes at least 3-4 hours prior and then use it rather than using freshly boiled potatoes as it prevents loose and sticky dough.
4. Using powdered cornflakes makes bullet crispy, crunchy and golden.
5. I used custard powder instead of cornflour for nice colour. It is completely optional one can use plain cornflour instead.
Pictorial:
1. Wash poha under runny water or soak in water for 3-4 and drain the excess water and keep aside.
2. Mix together boiled and mashed potato, grated carrot, cornflour, all-purpose flour, poha, suji. Mix them well.
3. Add salt and spices.
4. Mix and take taste test.
5. Give cylindrical shape (bullet shape).
6. Make thin slurry of custard powder and water. Dip bullets in it.
7. Coat in powdered cornflakes or breadcrumbs.
8. Deep fry on medium flame till crisp and golden.
9. Remove and keep on absorbent paper.
10. Serve with grated carrot and dip of your choice.
11. Closer look.
