1 serving vegetables (green beans, carrots, grean peas, onions, chilis)
1 portion protein (Chickpea flour)
Ginger – a small piece, chopped
Curry paste 2 tsp
Coriander Leaves, 2 tsp, chopped
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Mustard Seeds – 1 tsp
Olive oil for frying in pan
Salt to taste
Cut and boil the green peas, beans, carrots until soft.
Add all the vegetables along with salt and turmeric powder.
Heat oil in a pan add mustard seeds, ginger, green chilli, curry leaves and chopped onion.
Fry them until brown.
Add this with the vegetable mixture.
Prepare small balls.
Mix chickpea flour, salt and chilli powder with enough water to make a thick mixture.
Dip the potato balls in the mixture and fry in pan on medium heat until brown.
NOTES: If you use canned vegetables, do not make a paste with the chickpea flour. Instead, roll the balls in the flour as you would do with fish that you are going to fry in the pan. The vegetable balls will have plenty of moisture and will not do well with a paste. Also incorporate a portion of your chickpea flour into the balls if you are using canned vegetables to firm up the vegetables balls for frying in the pan.
-If you are using frozen vegetables, it will take time to cook all the vegetables. Your vegetable balls will be firmer than when using canned vegetables and will be able to hold the batter. Do not add too much batter to the vegetable balls. This recipe is not for deep frying and you will lose the batter in the pan. Just cover the vegetable balls lightly so that you can brown them and have the vegetable balls stay together.
-The vegetables used in this recipe may be altered to vegetables you have on your plan. For the recipe I filmed, I used canned vegetables and curry paste.
-I made recipe for four people. If you are making the recipe for one person, your portion results will be smaller than shown on the video.
-When I used frozen vegetables, I found it easy to roll the balls in the pan. For canned vegetables, I had to be patient and use two forks to move the balls around in the pan. I also limited the number of bonda balls frying to four so that I could move them around without breaking them. Once they were fried, both the frozen and canned vegetable balls they held together nicely.
-The first time I made this recipe I sautéed the onions but the second time I forgot so I finely cut the onions and added them to the canned vegetable mixture. I found that the raw onions and raw carrots added a nice texture to the balls and if I make this recipe again using canned vegetables, I will keep the onions and carrots raw.
I will keep experimenting with this recipe and if you experiment with it, please post a note on myvivamb’s Facebook page.