Ingredients

• 1 cup cauliflower
• 1/2 cup cabbage
• 1 medium capsicum
• 1/2 carrot
• 1/2 zucchini (if available)
• 2 medium potatoes, boiled
• 1 onion, sliced
• 1/2 cup green bell pepper, sliced
• 1/2 teaspoon carrot, sliced
• 1 tablespoon cabbage, shredded
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic, chopped
• 2 green chillies, fine chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon soy sauce
• 1/2 teaspoon red chilli sauce
• 1 teaspoon vinegar
• 1/12 teaspoon white pepper powder
• 2 tablespoon maida
• 1 tablespoon cornflour
• 1/10 teaspoon red orange food color
• Few Spring onions (for garnishing)
• Salt to taste
• Oil for deep frying

Instructions

1. Mash the boiled potatoes in a bowl and keep aside. Mix the cornflour in 1 cup of water and set aside. Chop the cauliflower, cabbage, capsicum, carrot and zucchini into very fine pieces. You can chop them in chopper as well. Mix salt and white pepper powder in it.
2. Add mashed potatoes in veggies mixture and make small oval shaped balls from it.
3. Heat good amount of oil in a frying pan and keep the flame very low.
4. Take maida in a small bowl and gradually add water for making a medium thick batter. Coat the vegetable balls in prepared mixture and deep fry in hot oil.
5. Drain and keep aside.
6. Heat 1 tablespoon of oil in another pan and add cumin seeds. When the seeds start to pop up, saute the sliced onion.
7. The moment the onion is almost translucent, add ginger, garlic and green chillies. Also mix sliced capsicum, carrot and cabbage. Stir fry on a high flame. Add cornstarch and mix well.
8. After a quick boil, add fried balls, salt and sauces. Mix in little water and food color.
9. Mix in green spring onions and cook for 2 more minutes and serve.

Notes