Fried Vegetable Balls, Starter
by Tarla Dalal
fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with 28 amazing images.
fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter is a party starter be it for kids or adults. Learn how to make crunchy veggie balls.
To make fried vegetable balls, combine the plain flour and approx. ¾ cup of water in a deep bowl, whisk well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies and ginger- garlic paste, mix well and sauté on a medium flame for 30 seconds. Add the french beans and capsicum and sauté on a medium flame for 5 to 7 minutes. Add the chilli powder and soy sauce, mix well and sauté on a medium flame for 30 seconds. Add the potatoes, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool slightly. Divide the mixture into 16 equal portions and shape each portion into a ball. Dip each ball into the prepared plain flour-water mixture so that it is evenly coated on all the sides. Roll it in bread crumbs till they are evenly coated from all the sides. Heat the oil in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with tomato ketchup.
Fried mixed veg balls are an ever-popular starter. Made of a large assortment of veggies, ranging from potatoes to beans and capsicum, this yummy starter is excitingly flavoured with spices and soy sauce.
Deep-frying the veggie mix with a coating of plain four batter and bread crumbs gives this Indian starter an enticingly crunchy top layer, which slowly gives way to a succulent and spicy filling as you bite into it.
Crunchy veggie balls can be relished hot and fresh, with tomato ketchup. For adults a spicy Schezuan sauce or any other spicy hot sauce would be a good accompaniment.
Tips for fried vegetable balls. 1. To reduce cooking time, you can boil green peas and potatoes in a microwave. 2. To make plain flour-water mixture, add water gradually. The quantity of water often depends on the quality of the flour. The batter should be lump free and not very thick nor very thin. 3. You can roll the balls and refrigerate for 4 to 6 hours. Remove them from the refrigerator 2 to 3 minutes before frying. 4. While rolling the balls, always dip them in the maida mixture with one hand and roll in bread crumbs with the other hand. This way you will get evenly coated balls and there will be less mess.
Enjoy fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | with step by step photos.
Fried Vegetable Balls, Starter recipe - How to make Fried Vegetable Balls, Starter
Preparation Time: Cooking Time: Total Time:
Makes 16 vegetable balls
For Fried Vegetable Balls
2 cups boiled and mashed potatoes
1/2 cup finely chopped french beans
5 tbsp boiled green peas
1/4 cup finely chopped capsicum
1 tbsp oil
1 tsp finely chopped green chillies
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp chilli powder
1 tsp soy sauce
salt to taste
1/2 cup plain flour (maida)
bread crumbs for rolling
oil for deep-frying
For Serving With Fried Vegetable Balls
tomato ketchup
For fried vegetable balls
- For fried vegetable balls
- To make {span class="bold1"}fried vegetable balls{/span}, combine the plain flour and approx. ¾ cup of water in a deep bowl, whisk well and keep aside.
- Heat the oil in a broad non-stick pan, add the green chillies and ginger- garlic paste, mix well and sauté on a medium flame for 30 seconds.
- Add the french beans and capsicum and sauté on a medium flame for 5 to 7 minutes.
- Add the chilli powder and soy sauce, mix well and sauté on a medium flame for 30 seconds.
- Add the potatoes, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Cool slightly.
- Divide the mixture into 16 equal portions and shape each portion into a ball.
- Dip each ball into the prepared plain flour-water mixture so that it is evenly coated on all the sides.
- Roll it in bread crumbs till they are evenly coated from all the sides.
- Heat the oil in a deep non-stick pan and deep-fry a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the {span class="bold1"}fried vegetable balls{/span} immediately with tomato ketchup.
Fried Vegetable Balls Video by Tarla Dalal
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What are fried vegetable balls made of?
- Fried vegetable balls are made of 2 cups boiled and mashed potatoes, 1/2 cup finely chopped french beans, 5 tbsp boiled green peas, 1/4 cup finely chopped capsicum, 1 tbsp oil, 1 tsp finely chopped green chillies, 1/2 tsp ginger-garlic (adrak-lehsun) paste, 1/2 tsp chilli powder, 1 tsp soy sauce, salt to taste, 1/2 cup plain flour (maida), bread crumbs for rolling and oil for deep-frying.
For the plain flour-water mixture
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For the plain flour-water mixture, add 1/2 cup plain flour (maida) in a deep bowl.
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Add approx. ¾ cup of water. Add water gradually as the quantity of water often depends on the quality of the flour. The batter should be lump free and not very thick nor very thin.
-
Whisk well. The mixture should be free of lumps. Keep aside.
For the vegetable balls mixture
-
For the vegetable balls mixture, heat 1 tbsp oil in a broad non-stick pan.
-
Add 1 tsp finely chopped green chillies.
-
Add 1/2 tsp ginger-garlic (adrak-lehsun) paste.
-
Mix well and sauté on a medium flame for 30 seconds.
-
Add 1/2 cup finely chopped french beans.
-
Add 1/4 cup finely chopped capsicum.
-
Sauté on a medium flame for 5 to 7 minutes.
-
Add 1/2 tsp chilli powder.
-
Add 1 tsp soy sauce.
-
Mix well and sauté on a medium flame for 30 seconds.
-
Add 2 cups boiled and mashed potatoes.
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Add 5 tbsp boiled green peas.
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Add salt to taste.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. The vegetable mixture is ready. Cool slightly.
How to make fried vegetable balls
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To make fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter, divide the mixture into 16 equal portions and shape each portion into a ball.
-
Dip each ball into the prepared plain flour-water mixture so that it is evenly coated on all the sides.
-
Roll it in bread crumbs for rolling till they are evenly coated from all the sides.
-
Heat the oil in a deep non-stick pan.
-
Add a few balls at a time and deep fry on a medium flame till they turn golden brown in colour from all the sides.
-
Drain on an absorbent paper.
-
Serve fried vegetable balls recipe | crunchy veggie balls | fried mixed veg balls | Indian starter | immediately with tomato ketchup.
Tips for fried vegetable balls
-
To reduce cooking time, you can boil green peas and potatoes in a microwave.
-
To make plain flour-water mixture, add water gradually. The quantity of water often depends on the quality of the flour. The batter should be lump free and not very thick nor very thin.
-
You can roll the balls and refrigerate for 4 to 6 hours. Remove them from the refrigerator 2 to 3 minutes before frying.
-
While rolling the balls, always dip them in the maida mixture with one hand and roll in bread crumbs with the other hand. This way you will get evenly coated balls and there will be less mess.
| Energy | 70 cal |
| Protein | 1.1 g |
| Carbohydrates | 7 g |
| Fiber | 0.6 g |
| Fat | 4.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 56 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 5.9 mg |
| Folic Acid | 4.3 mcg |
| Calcium | 6.1 mg |
| Iron | 0.3 mg |
| Magnesium | 8.9 mg |
| Phosphorus | 16.2 mg |
| Sodium | 30.7 mg |
| Potassium | 45.9 mg |
| Zinc | 0.1 mg |
It is such a quick recipe. i did not have much vegetables at home, and i came across this recipe. It was so delicious and the best part was it was made using minimum number of ingredients and that too with those which are commonly available at home. They taste amazing when served with chilli sauce.
Too gud yummy n crunchy