Crispy Vegetable Balls
Serves: 3–4 people
Ingredients
Vegetables
- Cabbage – ½ kg (finely chopped)
- Carrot – 2 (finely chopped)
- Green peas – ½ cup (boiled)
- Boiled potatoes – 4 (mashed)
- Onion – 2 (finely chopped)
- Green chillies – 2 (finely chopped)
- Ginger – 1-inch piece (crushed)
- Garlic – 5–6 cloves (crushed)
- Fresh coriander leaves – ¼ cup (chopped)
Dry Fruits
- Cashew nuts – 7–8 (chopped)
- Almonds – 5 (chopped)
- Pistachios – 5 (chopped)
- Raisins – 15
Spices
- Black pepper – ¼ tsp
- Red chilli powder – ¼ tsp
- Salt – to taste
For the Batter
- Plain flour (maida) – 1 cup
- Garlic-ginger paste – 1 tsp
- Salt – to taste
- Water – as required
Other
- Oil – for deep frying
Method
- Heat 1 tsp oil in a pan.
- Add onion and cabbage, and sauté on high flame until soft and the moisture evaporates.
- Add carrot and cook for 2–3 minutes. Allow the mixture to cool completely.
- In a large bowl, combine mashed potatoes, boiled peas, chopped dry fruits, green chillies, coriander leaves, salt, black pepper, and red chilli powder.
- Add the cooked vegetables and mix well.
- Shape the mixture into small round balls.
- In another bowl, prepare a thick batter using maida, garlic-ginger paste, salt, and water.
- Dip each vegetable ball into the batter evenly.
- Heat oil in a deep pan over medium flame.
- Deep fry the balls until light golden brown and crisp.
- Remove and drain on absorbent paper.
Serving Suggestions
- Serve hot with ketchup, green chutney, or sweet chilli sauce.
- Best enjoyed fresh and crispy.
- Can be served as a snack, starter, or party appetizer.
Tips
- Cook the vegetables until completely dry to avoid soft or broken balls.
- The batter should be thick enough to coat the balls properly.
- Fry on medium heat for even cooking and crisp texture.
- Shape the balls tightly so they hold together while frying.
- Add extra chopped dry fruits for a richer flavor and texture.