350 g (12 oz) Potatoes
100 g (3 1/2 oz) Beetroot (chukander)
100 g (3 1/4 oz) Green peas (hara matar), shelled
100 g (3 1/2 oz) Sweet potatoes (shakarkand)
50 g (1 3/4 oz) Cauliflower (phool gobhi)
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
2 tbsp (24 gm) Onion, chopped
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
Red chilli powder to taste (optional)
50 g (1 3/4 oz) Raisins (kishmishi)
1 tbsp Green chillies, sliced
Salt to taste
1 tbsp Garam masala
2 Eggs, beaten
1 cup (120 g) 4 oz Breadcrumbs
Vegetable oil for deep-frying
100 g (3 1/2 oz) Beetroot (chukander)
100 g (3 1/4 oz) Green peas (hara matar), shelled
100 g (3 1/2 oz) Sweet potatoes (shakarkand)
50 g (1 3/4 oz) Cauliflower (phool gobhi)
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
2 tbsp (24 gm) Onion, chopped
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
Red chilli powder to taste (optional)
50 g (1 3/4 oz) Raisins (kishmishi)
1 tbsp Green chillies, sliced
Salt to taste
1 tbsp Garam masala
2 Eggs, beaten
1 cup (120 g) 4 oz Breadcrumbs
Vegetable oil for deep-frying
method
1. Boil and mash all the vegetables together. Keep aside.
2. Heat the oil in a wok (kadhai); add the onion and saute till brown. Add the ginger-garlic pastes and cook till the oil conies to the surface. Add the turmeric powder and red chilli powder, if desired, and then the mashed vegetables. Keep stirring for a few minutes.
3. Mix in the raisins, green chillies, salt, and garam masala. Remove and keep aside to cool.
4. When cool enough to handle, divide the mixture equally into lemon-sized balls. Shape each portion either into balls or egg shapes. Dip them in egg, roll in breadcrumbs and keep aside.
5. Heat the oil in a wok; carefully lower the balls and deep-fry until uniformly brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
6. Serve with tomato chutney or tomato sauce.
Note: For pure vegetarians, if you do not wish to use egg, then make a batter with 3 tbsp cornflour and some water, and then dip the balls in this batter instead of egg.
2. Heat the oil in a wok (kadhai); add the onion and saute till brown. Add the ginger-garlic pastes and cook till the oil conies to the surface. Add the turmeric powder and red chilli powder, if desired, and then the mashed vegetables. Keep stirring for a few minutes.
3. Mix in the raisins, green chillies, salt, and garam masala. Remove and keep aside to cool.
4. When cool enough to handle, divide the mixture equally into lemon-sized balls. Shape each portion either into balls or egg shapes. Dip them in egg, roll in breadcrumbs and keep aside.
5. Heat the oil in a wok; carefully lower the balls and deep-fry until uniformly brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
6. Serve with tomato chutney or tomato sauce.
Note: For pure vegetarians, if you do not wish to use egg, then make a batter with 3 tbsp cornflour and some water, and then dip the balls in this batter instead of egg.
serving amount
serves: 4 - 6
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