Veg Out!
Batter fried mashed veggies.
Servings
Prep Time
4
10
minutes
Cook Time
15
minutes
Servings
Prep Time
4
10
minutes
Cook Time
15
minutes
Ingredients
For Filling
2
potatoes
1
capsicum
1
cup
cabbage
1
carrot
cup
½French Beans
cup
¼green peas
salt to taste
1
tsp
grated ginger
1
tsp
grated garlic
tsp
½cumin seeds
1
onion
1
tsp
red chili powder
tsp
½garam masala powder
cup
¼chopped coriander leaves
For Batter
2
cups
chickpea flour
besan
1
tsp
red chili powder
Sal to taste
Oil for deep frying
Instructions
Wash, clean and chop all the vegetables into small pieces and pressure cook it for about 4-5 whistles.
Now pulse the cooked vegetable in a blender.
Heat the oil in a wok and sauté grated ginger, garlic and cumin seeds.
Add in onion and cook it until light golden in color.
Add red chili powder, salt, garam masala powder and ¼ cup water. Cook the spices until oil shows separately.
Add in mashed vegetables, coriander leaves and mix it well.
Make small size ball from the mixture.
In a medium bowl, add chickpea flour, red chili powder, salt and 1/2 cup water to make batter.
Dip vegetable balls into batter to coat from all the sides.
Heat the oil in a wok and deep-fry the balls until golden and crisp.
Drain excess oil on tissue paper.
Serve hot with your favorite sauce.