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Veg Ball 65 Recipe

Name: Masala Indian Kitchen - Novis Veg Ball 65 Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 2 cups potato, peeled and boiled; 0.5 cups finely grated carrot; 0.5 cups finely chopped cabbage; 0.5 cups finely chopped capsicum (bell pepper); 0.25 cups finely chopped green onion (white and green parts separated); 0.5 cups frozen green peas, thawed; 3 tbs cornstarch (for binding); 2 tbs refined flour (maida) or all-purpose flour; 1 tbs ginger-garlic paste; 1 tsp soy sauce; 0.5 tsp red chili powder; 0.25 tsp garam masala; 1 tsp salt; 0.25 tsp black pepper, freshly ground; 2 cups oil for deep frying; 0.75 cups thick natural yogurt (hung or Greek works best); 1 tbs tomato ketchup; 1 tsp hot red chili sauce (Sriracha or Schezwan); 1 tsp soy sauce; 0.25 tsp red chili powder (adjust); 1 tsp garlic powder or 1 tsp minced garlic; 1 tsp lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 0.25 tsp chaat masala (optional); 2 tbs fresh coriander, finely chopped (for garnish); 1 tbs thinly sliced green chilies or scallion greens (for garnish); 2 tbs cornstarch slurry (cornstarch + water); 2 tbs water (for slurry); 2 pieces lemon wedges (to serve)

Inspired by Masala Indian Kitchen - Novi

Time50m

Serves4

a delicious Indo-Chinese appetizer featuring crispy veg balls fritters tossed in a flavorful spicy yogurt sauce.

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Ingredients

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Veg Balls (fritters)

2 cups potato, peeled and boiled

1/2 cups finely grated carrot

1/2 cups finely chopped cabbage

1/2 cups finely chopped capsicum (bell pepper)

1/4 cups finely chopped green onion (white and green parts separated)

1/2 cups frozen green peas, thawed

3 tbs cornstarch (for binding)

2 tbs refined flour (maida) or all-purpose flour

1 tbs ginger-garlic paste

1 tsp Aged soy sauce

1/2 tsp red chili powder

1/4 tsp Garam masala

1 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

2 cups oil for deep frying

65-Style Spicy Yogurt Sauce (tossing sauce)

3/4 cups thick natural yogurt (hung or Greek works best)

1 tbs tomato ketchup

1 tsp hot red chili sauce (Sriracha or Schezwan)

1 tsp Aged soy sauce

1/4 tsp red chili powder (adjust)

1 tsp garlic powder or 1 tsp minced garlic

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp chaat masala (optional)

2 tbs fresh coriander, finely chopped (for garnish)

1 tbs thinly sliced green chilies or scallion greens (for garnish)

Coating & Finish

2 tbs cornstarch slurry (cornstarch + water)

2 tbs water (for slurry)

2 pieces lemon wedges (to serve)

Method

Veg Balls (fritters)

Prepare vegetables

Place the boiled potatoes in a large bowl and mash until smooth with no large lumps. Add grated carrot, chopped cabbage, capsicum, thawed peas, and the white parts of the chopped green onion. Mix well.

Season and bind

Add ginger-garlic paste, soy sauce, red chili powder, garam masala, salt, and black pepper to the vegetable-potato mixture. Mix thoroughly. Add cornstarch and all-purpose flour and combine until the mixture holds together when pressed. If mixture is too wet, add an extra 1 tsp cornstarch; if too dry, sprinkle 1 tsp water.

Shape balls

Take small portions (about 1½ tablespoons) of the mixture and roll into smooth, compact balls about 1 to 1.25 inches (2.5–3 cm) in diameter. Place them on a tray lined with parchment. Chill in the refrigerator for 15–20 minutes to firm up (optional but helps hold shape).

Heat oil and fry

In a deep frying pan or wok, heat about 1 to 1¼ cups oil over medium-high heat to 170–180°C (340–355°F). Test with a small piece of mixture — it should sizzle and rise slowly. Fry veg balls in batches without overcrowding, turning gently, until golden brown and crisp, about 4–5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Maintain oil temperature; lower heat slightly if browning too quickly.

65-Style Spicy Yogurt Sauce (tossing sauce)

Prepare yogurt base

If using regular yogurt, whisk it until smooth; if thin, strain for 15–20 minutes to thicken. In a bowl combine the thick yogurt, tomato ketchup, hot red chili sauce, soy sauce, red chili powder, garlic powder (or minced garlic), lemon juice, salt, black pepper and chaat masala if using. Whisk until uniform and slightly runny but coating — the sauce should be pourable but not watery. Taste and adjust heat or salt.

Make cornstarch slurry

In a small bowl mix 2 tbs cornstarch with 2 tbs cold water until smooth. This will help the sauce cling to the balls when lightly heated.

Warm and thicken sauce

Place a nonstick skillet over medium-low heat. Pour in the yogurt mixture and warm gently, stirring constantly to prevent curdling, for 1–2 minutes until slightly thickened. Stir in the cornstarch slurry and continue stirring for another 30–45 seconds until the sauce becomes glossy and coats the back of a spoon. Do not boil aggressively — gentle heat only.

Assemble & Finish

Coat veg balls

Turn the heat to low. Add the fried veg balls to the warm sauce in the skillet. Toss gently but quickly using two spoons so each ball gets an even, light coating of the spicy yogurt sauce. Toss for about 30–45 seconds so the coating adheres without sogginess. If you prefer a slightly crisp exterior, remove from heat as soon as coating is even.

Garnish and serve

Transfer the tossed Veg Ball 65 to a serving dish. Sprinkle chopped fresh coriander and sliced green chilies or scallion greens on top. Serve immediately with lemon wedges. Recommended accompaniments: extra chili sauce or mint-coriander chutney.