Vegetable Balls in Hot Garlic Sauce

Tarla.Dalal's picture

Apr. 22, 2014

This starter is for those who like a little zing. The garlic sauce which coats the deep-fried vegetable balls makes a tantalizing starter or can even be served to make a snack.


For vegetable balls
Oil 1 Teaspoon
Grated carrot 1/2 Cup (8 tbs)
Grated cauliflower 1/2 Cup (8 tbs)
Chopped french beans 1/2 Cup (8 tbs)
Salt and ground black pepper To Taste
Cornflour 1 Tablespoon
For frying
Oil 1 Cup (16 tbs) (For deep frying)
For the hot garlic sauce
Oil 1 Teaspoon
Finely chopped garlic 2 Teaspoon
Finely chopped ginger 1/2 Teaspoon
Finely chopped green chili 1/2 Teaspoon
Finely chopped spring onion whites 1/4 Cup (4 tbs)
Finely chopped spring onion greens 2 Tablespoon
Schezwan sauce 1 1/2 Tablespoon
Soy sauce 1 Teaspoon
Vinegar 1 Teaspoon
Sugar 1 Teaspoon
Cornflour 1/4 Teaspoon
Salt To Taste
Water 2 Tablespoon



For Vegetable Balls:

1. In a broad non-stick pan, heat oil, add carrot, cauliflower and French beans. Stir well and sauté over medium flame for 3-4 minutes or until the vegetables are tender. 

2. Add salt, pepper powder and corn flour. Turn off the flame and mix well. Transfer the mixture onto a plate and let cool completely. Divide the mixture into 6 equal portions and roll each portion into a round ball. 

3. In a skillet, heat oil and deep fry the vegetable balls in batches until golden brown. Remove from oil and drain on paper towel.

For Hot Garlic Sauce

4. In a non-stick pan, heat oil, and sauté garlic, ginger and green chili over high flame for a few seconds. 

5. Add spring onion whites and sauté for a few seconds. 

6. Add spring onion greens, Schezwan sauce, soy sauce, vinegar, sugar, corn flour, salt and water. Mix well. Cook over medium flame for 1-2 minutes, stirring occasionally. 



7. Top vegetable balls with garlic sauce and serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2