Veg Balls in Hot Garlic Sauce
Crispy fried vegetable balls are tossed in a fiery, savory garlic sauce. This popular Indo-Chinese dish is the perfect combination of textures and bold flavors, great as an appetizer or a main course with fried rice.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Vegetable Ball Mixture
- b.In a large mixing bowl, combine the finely chopped cabbage, grated carrot, french beans, and the green parts of the spring onions.
- c.Squeeze the mixture gently with your hands to release some moisture, then drain any excess water. This is key for crispy balls.
- d.Add 1 tsp ginger-garlic paste, 0.5 tsp black pepper powder, and 0.75 tsp salt. Mix well.
- e.Add 4 tbsp maida and 4 tbsp corn flour. Mix until everything comes together into a firm, dough-like mixture. Do not add any extra water.
- 2
Step 2
- a.Form and Fry the Vegetable Balls
- b.Heat vegetable oil in a kadai or deep pan over medium-high heat until it reaches 180°C (350°F).
- c.Lightly grease your palms and shape the mixture into small, uniform balls, about 1.5 inches in diameter.
- d.Carefully slide the balls into the hot oil in batches, ensuring not to overcrowd the pan.
- e.Fry for 6-7 minutes, turning occasionally, until they are deep golden brown and crisp all over.
- f.Use a slotted spoon to remove the fried balls and drain them on a wire rack or paper towel-lined plate.
- 3
Step 3
- a.Sauté the Aromatics for the Sauce
- b.Heat 2 tbsp of sesame oil in a wok or large pan over high heat.
- c.Once the oil is shimmering, add the finely chopped garlic, ginger, green chilies, and the white parts of the spring onions.
- d.Stir-fry for about 1 minute until the raw smell disappears and they become fragrant. Do not let the garlic burn.
- 4
Step 4
- a.Build the Hot Garlic Sauce
- b.Reduce the heat to medium. Add 2 tbsp soy sauce, 2 tbsp red chili sauce, 1 tbsp rice vinegar, 1 tsp sugar, 0.25 tsp salt, and 0.25 tsp black pepper powder.
- c.Stir everything together and cook for 30 seconds until the sauces are well combined.
- d.Pour in 2 cups of water and bring the mixture to a rolling boil.
- 5
Step 5
- a.Thicken the Sauce
- b.In a small bowl, whisk 1 tbsp of corn flour with 3-4 tbsp of cold water to create a smooth, lump-free slurry.
- c.While continuously stirring the boiling sauce, slowly pour in the corn flour slurry.
- d.Continue to stir and cook for 1-2 minutes as the sauce thickens to a glossy, gravy-like consistency.
- 6
Step 6
- a.Combine and Serve
- b.Once the sauce has thickened, gently add the fried vegetable balls to the wok.
- c.Toss carefully to coat all the balls evenly with the sauce. Let it simmer for just 1 minute to allow the balls to absorb some flavor without getting soggy.
- d.Garnish with the remaining chopped spring onion greens.
- e.Serve immediately with steamed rice, fried rice, or hakka noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze out as much water as possible from the chopped vegetables to ensure the balls are crispy and hold their shape during frying.
- 2For exceptionally crispy balls, double-fry them. First, fry until light golden, remove and let them cool slightly. Then, increase the oil temperature and fry again until deep golden brown.
- 3Always add the fried balls to the sauce just before serving to maintain their crispiness.
- 4Adjust the amount of red chili sauce and green chilies to customize the spice level to your preference.
- 5For a different texture, you can add 1-2 tablespoons of rice flour along with the corn flour and maida to the vegetable mixture.
- 6To make a 'dry' version of this dish, reduce the water in the sauce to 1/2 cup and use only 1 tsp of corn flour for the slurry.
Adapt it for your goals.
Healthier Baked Version
For a lower-fat option, bake the balls. Arrange them on a baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, turning halfway, until golden and crisp. The texture will be less crunchy than the fried version.
Protein PackedProtein-Packed
Add 100g of crumbled firm tofu or paneer to the vegetable mixture for a substantial protein boost.
Schezwan StyleSchezwan Style
Replace the red chili sauce with 2-3 tablespoons of Schezwan sauce for a numbingly spicy and different flavor profile.
Mushroom ManchurianMushroom Manchurian
Substitute the mixed vegetable balls with whole button mushrooms. Coat them in a batter of maida, corn flour, salt, and pepper, fry until crisp, and then toss in the hot garlic sauce.
Why this is on our healthy list.
Rich in Fiber
The variety of vegetables like cabbage, carrots, and beans provides a good amount of dietary fiber, which aids digestion, promotes satiety, and supports overall gut health.
Immunity-Boosting Properties
Key ingredients like garlic and ginger are renowned for their allicin and gingerol compounds, which possess strong anti-inflammatory and antioxidant properties that help bolster the immune system.
Source of Vitamins and Minerals
This dish is a good source of essential micronutrients. Carrots provide Vitamin A for vision, while cabbage and spring onions offer Vitamin C and K, supporting skin health and bone density.
Frequently asked questions
The key is to have a low-moisture, well-bound mixture. Squeeze excess water from the vegetables, use the right amount of maida and corn flour as binders, and ensure the oil is hot enough before adding the balls. Also, avoid overcrowding the pan.