Ingredients
Talod Upma Mix
- Ghee – 2 tbsp
- Onion (chopped) – 1 medium
- Tomato (chopped) – 1 medium
- Water – 2½ cups
- Green peas – ¼ cup
- Carrot (chopped) – ¼ cup
- Fried cashews – 2 tbsp
- Fried curry leaves – 1 tbsp
- Fried green chillies – 2
- Fresh coriander (chopped) – 2 tbsp
For Upma Cheese Balls
- Cheese cubes – ½ cup (small cubes)
- Jalapeno (chopped) – 1 tbsp
- Maida – ½ cup
- Water – ½ cup (for batter)
- Bread crumbs – 1 cup
- Oil – for deep frying
- Spicy mayo – 3 tbsp
Method
- Heat ghee in a kadhai or saucepan. Add chopped onion and sauté for 2 minutes.
- Add chopped tomato and sauté well. Add water, green peas and carrot. Let it boil for 2 minutes.
- Add Talod Upma Mix and mix continuously. Cook for 3–4 minutes until all water is absorbed.
- Lower the flame, cover and cook for 2 more minutes.
- Transfer to a serving plate lined with banana leaf. Invert from a bowl for shape and garnish with fried cashews, fried curry leaves, fried green chillies and fresh coriander. Classic upma is ready.
- Heat oil for frying. Prepare a smooth batter using maida and water. Spread bread crumbs on a plate.
- Take some prepared upma, shape into a ball and flatten slightly. Place a cheese cube and chopped jalapeno inside. Seal properly and shape into a ball.
- Dip the ball in maida batter, then coat evenly with bread crumbs.
- Fry on medium flame until golden brown and crispy.
- Plate by placing spicy mayo on the base, arrange the cheese balls over it, add more mayo on top and garnish with fried curry leaves and fried chillies. Serve hot.
