Super tasty and popular Indo -Chinese dish. It is served as a side dish with Noodles or Fried Rice. It is either ginger /garlic flavoured, and I usually prefer the ginger one and am sharing the same with you all.
At first, grated veggies are bound together to make a roundel, then deep-fried in hot oil. Once the veg ball is deep-fried and ready, dish preparation doesn’t take much time.
How I make –
For Veg Ball:
Cabbage – around 200 grams
Carrot – 1 small
Capsicum – ½
Spring onion – 2 springs
Green chilli – 1
Ginger juveniles – 1 tsp
Corn flour – 1 tablespoon
All-purpose flour – 1 tablespoon
Rice flour – 1 tablespoon
Oil – 2 tablespoons
Ginger juveniles – 1 tablespoon
Spring onion – 3 bulbs + greens
Capsicum – ½
Schezwan Sauce – 1 to 2 tablespoons
Soy sauce – 1 tablespoon
Vinegar – 1 tablespoon
Tomato sauce – 2 tablespoons
Salt – as needed
Corn flour – 1 to 2 tablespoons
-First, we will see the method of deep-fried veg balls:
-Grate or chop cabbage, carrot, and green chilli in a vegetable chopper/food processor.
-Chop capsicum, and spring onion, mix all the sauces in a small cup and keep.
Take one bowl, mix chopped veggies, green chilli, and ginger, sprinkle flour, add salt at the end, and start binding together to make a ball.
-Deep fry all these balls and keep them aside.
-For the sauce,
-make a slurry of cornflour in a cup of water and keep it aside.
-Heat oil, drop ginger, and bulb part of spring onion (chopped) and fry for 2 minutes.
-Add Spring onion bulb part and capsicum and fry for a while.
-Add all the sauces and fry for 1 minute and add 2 cups of water ( I usually use starch water, which we drain while preparing noodles or rice, to make this gravy. It tastes and gives a nice texture.)
-Boil, add cornflour slurry and boil nicely until the sauce looks glossy and the consistency becomes thick.
-Adjust the seasoning, salt and water. Drop those fried veggie balls and allow to boil once garnish with spring onion greens and serve with fried rice or noodles.