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Broccoli and Potato Balls

Broccoli and Potato Balls
Recipe type: Snacks
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
The combination of broccoli, potatoes and other ingredients like garlic, ginger, green chillies and soya sauce makes it an interesting chinese starter. It tastes best when serve with schezuan sauce.
  • ¾ cup finely chopped broccoli , blanched
  • ¼ cup boiled , peeled and mashed potatoes
  • 1 tbsp oil
  • ¼ cup finely chopped onions
  • ½ tsp finely chopped green chillies
  • ½ tsp grated ginger (adrak)
  • ½ tsp finely chopped garlic (lehsun)
  • ½ tsp soy sauce
  • salt to taste
  • 1 tsp cornflour
  • To Be Mixed Into A Batter
  • 4 tbsp plain flour (maida)
  • 4 tbsp water
  • salt to taste
  • Other Ingredients
  • bread crumbs for rolling
  • oil for deep frying
  • To Serve
  • schezuan sauce
  1. Heat the oil in a pan, add the onions and sauté on a medium flame for 1 minute or till the onions turn translucent.
  2. Add the green chillies, ginger and garlic and sauté on a medium flame for few seconds.
  3. Add the broccoli and soya sauce and mix well and cook on a medium flame for 1 minute. Remove from the flame and keep aside to cool for a while.
  4. Add the potatoes, salt and cornflour and mix well.
  5. Divide the mixture into 6 equal portions and shape each portion into a round ball.
  6. Dip each round balls in the plain flour batter and then coat with the bread crumbs. Keep aside.
  7. Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour from all sides. Drain on an absorbent paper.
  8. Serve hot with schezuan sauce.
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