Boil and mash all the vegetables together. Keep aside.

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.

Mix in the raisins, green chillies, salt, and garam masala. Remove and keep aside to cool.

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.

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.

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.