For the Veggie Balls:

2 medium sized potatoes

1 green bell pepper, finely chopped

1/2 red bell pepper, finely chopped

1 medium carrot, washed and shredded 

1 cup shredded cabbage

1/2  cup corn starch

1 teaspoon cumin powder 

1/2 teaspoon red chili powder

1/4 teaspoon turmeric powder

1 green chili, washed and finely chopped 

1 teaspoon ginger garlic paste (or 1 finely chopped garlic clove and 1/2 inch finely chopped ginger)

1/2 fresh lemon 

1 cup cilantro, washed and finely chopped

1/2 teaspoon garam masala

 Oil for frying, corn or canola

Salt to taste

For Curry Gravy:

1 medium tomato, washed and finely chopped 

1 medium onion, washed and finely chopped

1 green bell pepper, washed and chopped

1 teaspoon garlic and ginger paste, (optional)

1 clove

2 small cinnamon sticks

1 green chili

5 or 6 curry leaves

1/2 teaspoon red chili powder (or to taste)

1/4 teaspoon turmeric powder

1 1/2 teaspoon cumin and coriander powder

1 teaspoon soy sauce

1 teaspoon apple cider vinegar

1 tablespoon oil corn or canola

Salt to taste


For the Veggie Balls:

Boil the potatoes, in water with 1 teaspoon of salt. Once boil, let them cool, remove the skin and mash them.  

In a large bowl, mix the potatoes, carrots, green and red bell peppers, cabbage, corn starch,   salt,red chili powder, turmeric, cumin powder, green chili, garam masala and ginger garlic paste as well as the juice from the lemon. Mix well. 

Roll the mixture into 1.5 inch balls.

Heat the oil for frying,  Deep fry the veggie balls until golden brown.  Keep aside on a plate lined with paper towels. 

For the Gravy:

Heat the oil in a large sauce pan on medium heat.  Add the clove, cinnamon sticks, cumin seeds, green chili and curry leaves. Cook for 10 seconds.

Add ginger garlic paste and onion.  Sauté until they are translucent.

Add tomatoes and cook well until they are soft.

Add green peppers and cook for 2 minutes or until tender.

Add salt, red chili powder, turmeric, coriander and cumin powder, soy sauce and apple cider vinegar. Mix well and cover.  Cook for 3 – 4 minutes.

Add Veggie Balls and cilantro.  Mix well and cover. Remove from heat and let it sit for 5-10 minutes. Serve warm with rice or Gluten-Free Roti / Chappati / Flatbread

Note: Allergy Friendly, Vegan, Gluten Free, Nut Free and Dairy Free. 

See the pictures below.  

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