Carrot Rissoles

Ingredients

• 1 cup Cooked rice
• 200 Grams Carrot
• 1 Onion (large)
• 1 அல்லது 2 Capsicum
• as needed Salt
• 1 Teaspoon Chili powder
• 1/2 Teaspoon Garam masala powder
• 1/4 cup Bread crumbs
• 1 Tablespoon Corn flour
• 3 Tablespoons Rice flour
• Oil (as needed)
• 2 Tablespoons Maida (all-purpose flour) (for the coating paste)
• 1 Tablespoon Corn flour (for the coating paste)
• 6 Tablespoons Water (for the coating paste)

Instructions

1. Steam the whole carrot and mash it. Finely chop the onion and capsicum.
2. Heat a little oil in a pan and saute the onion and capsicum for a few minutes. Remove from heat, mix with well-mashed rice, the mashed carrot, half the bread crumbs, and the remaining powdered spices.
3. Mix by hand into a firm consistency, like chapati dough. Shape into lemon-sized balls.
4. Roll in bread crumbs, dip in the maida-cornflour paste, then roll in bread crumbs once more. Shape into an oval if you like. Arrange on a plate and refrigerate for 1 hour.
5. Take out just before frying and deep-fry in hot oil until golden brown. Serve hot with tomato sauce.