Crunchy Vegetable Rice Balls

by MOONBEAMS

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Crunchy Vegetable Rice Balls, a wholesome combination of rice and veggies spiked up with spices. The use of soy sauce and spring onions imparts an oriental flavour. Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to balls.You can make good use of left over rice to make these Crunchy Vegetable Rice Balls.

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Crunchy Vegetable Rice Balls recipe - How to make Crunchy Vegetable Rice Balls

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Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins 4Makes 4 servings
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Ingredients

1 cup cooked rice (chawal)
3 finely chopped spring onions whites
1 cup chopped mixed vegetables (carrot , beans , capsicum)
1 to 2 chopped green chillies
3 tsp crushed garlic (lehsun)
1 1/2 tbsp chopped coriander (dhania)
1 tbsp soy sauce
freshly ground black pepper (kalimirch) to taste
3 tbsp cornflour
2 tbsp honey
sesame seeds (til) as required for coating
salt to taste
oil for deep frying
1/2 tbsp oil

For The Batter
2 tbsp cornflour
pinch of salt
water to make thin batter

Method

Heat oil in a vessel, add spring onion whites, crushed garlic and green chilies and saute for 3 min. Add the chopped vegetables and saute for 5 min.
Add salt, pepper powder and soy sauce and mix. Turn off heat and cool.
Mix cooked rice, chopped coriander leaves and the cooked vegetables. Add corn flour and honey and mix.
Prepare small lemon sized balls and refrigerate for 10 or 15 min.
In a small bowl, make a thin batter for flour, water and salt.
Dip each ball into the flour mixture and roll in the sesame seeds and keep aside.
Heat the oil for deep frying in a non-stick wok.
Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown.
Remove on absorbent paper and serve hot with tomato sauce.
Serve hot.