indian-vegetable-balls

A simple vegetarian dish that’s packed full of flavour and perfect as a simple starter or snack! Brought to you by Deli Spices and created by Deli Spice Brand Ambassador Jodi-Ann Pearton.

Enjoy it!

INDIAN VEGETABLE BALLS WITH A GREEN CHILLI DIPPING SAUCE & RAITA

 

Makes ± 35 balls

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Refrigerator Time: 20 minutes

Chef’s tip: Any vegetable can be used as a substitute for the cauliflower and green peas. Get creative with textures and pairings.

Ingredients

Vegetable Balls

 

1,25 kg Potatoes, peeled
3 Deli Spices Star Anise
5 Deli Spices Cardamom Pods
2 Eggs, beaten
2 cups Cheddar cheese, grated
1 cup Baby marrow, grated
½ cup Red cabbage, sliced
¼ cup Carrot, brunoised
¼ cup Spring onions, sliced
¾ cup Breadcrumbs
2 Tbsp Deli Spices Ground Coriander
1 Tbsp Deli Spices Ground Cumin
2 Tbsp Deli Spices Medium Curry Powder
1 Tbsp Deli Spices Garlic Flakes
1 Tbsp Deli Spices Turmeric
Salt and pepper to taste
Corn flour, for coating
Vegetable oil, for frying
Microgreens and Parmesan Cheese to garnish

 

Green Chilli Dipping Sauce

 

½ Tbsp Deli Spices Fennel Seeds
1 Tbsp Deli Spices Cumin Seeds
1 Green bell pepper, seeded and chopped
4 Long green chillies
2 Tbsp Deli Spices Garlic Flakes
½ cup Fresh coriander, chopped
½ cup Fresh parsley, chopped
1 Tbsp Olive oil
¼ cup Honey
Salt and pepper for seasoning

 

Raita

 

1½ cups Plain yoghurt
200 g Cucumber, grated
½ cup Fresh mint, chopped
¼ cup Fresh coriander, chopped
1 tsp Deli Spices Ground Coriander
1 tsp Deli Spices Ground Cumin
Salt and pepper for seasoning

Method
  1. Place the potatoes into a large pot with cold water and the Star Anise and Deli Spices Cardamom Pods. Bring to the boil and allow to cook for 20 minutes or until soft. Remove from the heat and allow to cool before mashing.
  2. Place the rest of the ingredients with the mashed potatoes into a large bowl and mix to combine. Season to taste with salt and pepper. Using your hands roll into balls.
  3. Place into freezer for 20 minutes before cooking.
  4. Heat oil to 180ºC.
  5. Coat the balls in seasoned corn flour and fry in the oil until golden brown.
  6. Drain the excess oil with paper towel.
  7. Garnish with parmesan and micro greens. Serve warm, with sauce on the side.
  8. In a dry pan toast the Fennel Seeds and Cumin Seeds until fragrant.
  9. In an electric blender combine all the remaining ingredients along with the toasted seeds and blend until smooth.
  10. Combine all of the ingredients in a bowl and mix thoroughly.
  11. Serve vegetable balls with green chilli dipping sauce and raita.

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Andile Ndlovu