Veg Balls in Hot Garlic Sauce

1. 1
   prep · ~10 min

   Prepare the vegetables for the balls.

   1.Finely grate 200g cabbage and 100g carrot into a mixing bowl.

   2.Finely chop 0.5 cup bell pepper and add to the same bowl.

   3.Add 1 inch minced ginger, 2 finely chopped green chilies, and 8 cloves finely chopped garlic.

   4.Sprinkle 1 pinch salt and 1 pinch black pepper over the vegetables.
2. 2
   mix · ~7 min

   Make the veg ball dough.

   1.Add 0.5 cup all-purpose flour and 3 tbsp corn flour to the vegetable mixture.

   2.Mix well until vegetables release moisture and a sticky dough forms. Do not add water.

   3.Let the mixture rest for 5 minutes so the flours absorb the vegetable juices.

   TIPThe moisture from the vegetables is enough to bind the dough. Adding water makes the balls soggy.
3. 3
   fry · ~15 min

   Shape and deep-fry the veg balls.

   1.Heat 3 cups oil in a deep pan or kadai to medium-high heat (350°F / 175°C).

   2.Grease your palms lightly with oil. Pinch small portions of the mixture and roll into 16-18 even balls.

   3.Slide balls gently into the hot oil and fry in batches for 5-6 minutes until golden brown and crisp.

   4.Drain on paper towels and set aside.

   TIPTest one ball first — if it breaks, add 1 tsp more corn flour to the mixture. Fry on medium heat so the inside cooks through before the outside burns.
4. 4
   prep · ~7 min

   Prep the sauce ingredients.

   1.Finely chop 12 garlic cloves and julienne 1 inch ginger.

   2.Separate white and green parts of 4 spring onions; chop both.

   3.Mix 2 tbsp corn flour with 3 tbsp water in a small bowl to make a slurry. Set aside.
5. 5
   temper · ~3 min

   Build the hot garlic sauce base.

   1.Heat 2 tbsp oil in a wok or wide pan over high heat.

   2.Add the 12 cloves chopped garlic and 1 inch julienned ginger. Stir-fry for 30 seconds until fragrant.

   3.Add white parts of spring onions and sauté for 1 minute.

   4.Add 2 tbsp red chili paste and stir-fry for another 30 seconds until the oil turns red.

   TIPKeep the heat high and move fast — garlic burns quickly and turns bitter.
6. 6
   simmer · ~6 min

   Simmer the sauce.

   1.Pour in 1.5 cups water, 2 tsp soy sauce, 1 tsp vinegar, and 1 tsp sugar.

   2.Add 1 pinch salt and bring the sauce to a boil.

   3.Lower heat and slowly pour in the corn flour slurry while stirring continuously.

   4.Simmer for 2-3 minutes until the sauce thickens to a glossy, coating consistency.

   TIPStir the slurry just before pouring — corn flour settles at the bottom.
7. 7
   assemble · ~1 min

   Toss the veg balls in the sauce.

   1.Just before serving, add the fried veg balls to the simmering sauce.

   2.Toss gently to coat every ball evenly with the glossy garlic sauce.

   3.Turn off the heat immediately — do not simmer further or the balls lose their crunch.

   TIPAdd balls only when ready to eat. The sauce softens the crispy exterior within 10-15 minutes.
8. 8
   garnish

   Garnish with spring onion greens and serve hot.

   Transfer to a serving bowl, sprinkle the chopped green spring onion tops generously over the dish, and serve immediately.

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