Indian Vegetable Balls

Rating: 3.1429 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rinse the potatoes and boil them in salted water. Vegetables such as cauliflower or broccoli should be boiled or at least blanched. Remove the skins from the remaining vegetables and shave them into a large baking bowl with the potatoes using a medium coarse kitchen slicer. Add the eggs and season heartily with the spices. Mix with the chickpea flour until soft but compact.

Shape into even balls with moistened hands and finish baking in hot fat at about 175 C°.

Goes well with:

Yogurt or cream/shmant based dips with herbs (coriander. Tarragon, parsley etc.

Tip: If the finished balls are repeatedly turned in breadcrumbs, this ensures a nice crust. The balls can also be refined with a cube of cheese in the ball. Curcuma powder gives the balls a bright yellow color Drink recommendation: Mango-Lassie

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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