Mix Dry ingredients together in a large bowl. Stir in the cheese, onions, and peppers. Mix in 1/2 of the buttermilk and stir. Add additional buttermilk (in small amounts) until a soft dough is formed.
Preheat the oil in a deep fryer or saucepan. Using a small scoop (or two teaspoons) form the dough into balls app. 1-1 inches in diameter.
Drop the balls into hot oil and fry until golden brown. Drain on paper towel and serve with Tamerind Chutney or other tangy sauce.
Makes about 24 balls, each containing an estimated:
Cals: 142, FatCals: 74, TotalFat: 8g
SatFat: 2g, PolyFat: 4g, MonoFat: 2g
Chol: 4mg, Na: 96mg, K: 82mg
TotalCarbs: 14g, Fiber: 1g, Sugars: 1g
NetCarbs: 13g, Protein: 4g
This recipe was passed to me through my daughter-in-law from her Grandmother. She "invented" this version (using American ingredients) during a visit to the US from her native Southern India.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 24|
|Calories from Fat: 25 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.1mg||1 %|
|Sodium 59.6mg||2 %|
|Potassium 61.7mg||2 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 12.2g|
|Protein 3.2g||5 %|
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Calories per serving: 90
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