Vegetable Kheema Balls

Other names: Mixed vegetable balls / Vegetable curry balls

Prep Time: 30 min
Cooking Time: 1 hr
Serves: 2

Ingredients

1. Onion - 1/4 cup
2. Cabbage - 1/4 cup
3. Beans - 1/4 cup
4. Capsicum - 1/4 cup
5. Baby corn - 1/4 cup
6. Cauliflower florets - 1/4 cup
7. Carrots - 1/4 cup
8. Fresh button mushrooms - 1/4 cup
9. Garlic pods - 10 to 15
10. Cilantro - 3 tbsp

Spice powders

1. Turmeric powder - 1/4 tsp
2. Red chilly powder - 1 tsp
3. Sambhar powder - 2 tsp
4. Coriander powder - 1 tsp
5. Cumin powder - 1 tsp
6. Garam masala powder - 1 tsp
7. Asafoetida powder - 1 tsp
8. Aamchur powder - 1 tsp
9. Salt - to taste

Other ingredients

1. Soya sauce - 2 tbsp
2. Corn flour - 4 tbsp
3. Fresh bread crumbs - 3/4 to 1 cup
4. Oil - to deep fry

For seasoning

1. Oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Fennel seeds - 1/4 tsp

Method

1. Wash all vegetables & pat dry.
2. Finely chop onion, cabbage, beans, capsicum, garlic pods, cilantro & keep aside.
3. Finely grate baby corn, cauliflower florets, carrots & keep aside.
4. Wash mushrooms holding each under running water, wipe, press & pull out the stem; slice in to thin strips.
5. Heat oil in wok, add mustard seeds, saunf & let it splutter.
6. Now add onion; saute until translucent.
7. Add all the remaining vegetables one by one, saute for about 5 min in medium flame; cover & cook for about 3 min.
8. Add all the powders one by one including salt & saute for another 3 min.
9. Switch off gas; allow contents to cool.
10. Add soya sauce, corn flour, bread crumbs; mix well.
11. Make small lemon sized balls; deep fry in oil until golden brown.
12. Drain excess oil in kitchen towels.
13. Serve hot with tomato ketchup or any other sauce of your choice.

NOTE

• Add few tablespoons of water ONLY if necessary; else the veg balls would absorb more oil while deep frying.
• Dust the veg balls in corn flour just before deep frying.