Vegetable Balls
Vegetable balls are made from a combination of vegetables such as potatoes, carrots, peas, sweet corn, capsicum and others. The balls are coated with bread crumbs and fried to perfection.
Ingredients
To make the balls:
- 2 pieces potatoes medium size, boiled
- ¼ cup carrots washed, roughly chopped
- ¼ cup peas peeled, boiled
- ¼ cup sweet corn boiled
- 3 tbsp red and yellow capsicum finely chopped
- 3 tbsp onion finely chopped
- 1 tsp ginger finely chopped
- 1 tsp oregano - 1 tsp
- ½ tsp red chili powder
- Salt To taste
To make the slurry:
- 3 tbsp refined wheat flour maida
- 5 tbsp water
To coat the balls:
- Bread crumbs As required
To deep fry the vegetable balls:
- Cooking oil An adequate amount
Instructions
- Put ¼ cup of washed and roughly chopped carrots, ¼ cup of fresh peas (peeled and boiled), and ¼ cup of boiled sweet corn in a mixer grinder.
- Grind them. Do not add water. Do not make a smooth paste. Transfer to a bowl.
- Mash 2 pieces of boiled potatoes in a separate bowl.
- Put the ground vegetables.
- Add 3 tbsp of finely chopped red and yellow capsicum to it, along with 3 tbsp of finely chopped onions, 1 tsp of finely chopped ginger, 1 tsp of oregano, ½ tsp of red chili powder, and salt to taste.
- Mix them nicely.
- Take 3 tbsp of refined wheat flour in a separate cup and add 5 tbsp of water to it. Mix well to make a slurry.
- Grease your hands with oil or water.
- Take a little bit of the vegetable stuffing and make small balls.
- Dip it in the slurry to coat it nicely.
- Then, take an adequate amount of bread crumbs in a separate bowl. Coat the ball nicely with it.
- Put it aside on a plate so that it sets properly. Repeat steps 9 to 11 to make all the balls in the same way.
- Heat an adequate amount of cooking oil in a kadai nicely on a high flame.
- Release each vegetable ball carefully. Do not overcrowd.
- Fry them on a medium flame nicely until they turn golden brown.
- Remove them when done.
- Your tasty and spicy homemade vegetable balls are ready. Serve them hot in a bowl.
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Notes
I normally chop the vegetables finely. This gives an even texture to the balls and also enhances the taste as small pieces blend properly with the mixture.
Do not mash the potatoes to a fine paste. I recommend leaving small chunks in it. This will add to the texture as well.
Shape the balls uniformly using your hands. You may grease your hand with oil to prevent the mixture from sticking.
Check the right thickness and texture of the slurry. This will render the right crispiness after frying the vegetable balls.
Use fresh breadcrumbs to coat the balls for proper crunchiness. You can make them at home or buy from the local store.
Nutrition Info (Estimation Only)
Nutrition Facts
Vegetable Balls
Amount per Serving
Calories
108
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
13
mg
1
%
Potassium
119
mg
3
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
1724
IU
34
%
Vitamin C
14
mg
17
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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