Broccoli and Potato Balls

Tarla.Dalal's picture

Aug. 22, 2014

The combination of broccoli, potatoes and other ingredients like garlic, ginger, green chilies and soya sauce makes it an interesting Chinese starter. It tastes best when serve with Schezuan sauce.


Oil 2 Teaspoon
Finely chopped onion 1/4 Cup (4 tbs)
Finely chopped green chili 1/2 Teaspoon
Grated ginger 1/2 Teaspoon
Finely chopped garlic 1/2 Teaspoon
Finely chopped and blanched broccoli 3/4 Cup (12 tbs)
Soya sauce 1/2 Teaspoon
Mashed potato 1/4 Cup (4 tbs)
Cornflour 1 Teaspoon
Salt To Taste
For maida water mixture
Plain flour 1/2 Cup (8 tbs)
Water 1/2 Cup (8 tbs)
Other ingredient
Bread crumb 1/4 Cup (4 tbs) (for rolling)
Oil 1/2 Cup (8 tbs) (For deep frying)



For Maida Water Mixture:

1. In a bowl, mix together flour and water. Set aside.



2. In a non-stick pan, heat oil, add onion and sauté over medium flame for 1 minute.

3. Add green chilies, ginger and garlic and sauté for a few seconds.

4. Stir in broccoli, soya sauce and cook for 1-2 minutes. Remove pan from flame and set aside to cool.

5. Once cooled, add potato, corn flour and salt. Mix well and divide mixture into 6 equal portions.

6. Roll each portion into ball and dip in maida-water mixture. Roll and coat them with bread crumb and set aside.

7. In a deep non-stick skillet, heat oil and deep-fry, a few balls at a time until they turn golden brown. Place on paper towel to drain.



8. Serve immediately with Schezuan sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 266Calories from Fat 69

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 243 mg10.13%

Total Carbohydrates 45 g15%

Dietary Fiber 4 g16%

Sugars 1 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet