veg balls in hot garlic sauce recipe – indo chinese recipe

by dassana amit updated February 22, 2014

veg balls in hot garlic sauce: indo chinese recipe of veg balls in hot garlic sauce

veg balls in hot garlic sauce recipe – popular indo chinese recipe. the hot garlic sauce is sweet, sour, spicy, hot and umami. this is one mouth watering recipe which can be served as a main course dish or even as a starter.

there were too much of chopped veggies left after making the veg manchurian. since we like indo chinese food i settled to make the veg balls in hot garlic sauce.

along with other ingredients added, schezuan sauce made from red chili paste, garlic, schezuan pepper & black pepper is also added to the garlic sauce.

veg balls in hot garlic sauce recipe

i made the red chili paste by scratch by soaking the dry chilies overnight and then grinding it to a smooth paste. you can use ready made red chili paste too.

schezuan pepper has a strong aroma and a somewhat tingling taste that can numb your tongue. they are not pungent at all. read more about schezuan or sichuan pepper on wiki here.

also the variety of sichuan pepper i get here are known as teppal or tirphal. in the konkan & goan cuisine food tirphal is used to flavor fish or prawn curries. they are also added to some veggie dishes here. below is the pic of a variety of schezuan pepper i get here.

red chili paste with sichuan peppers for veg balls

now if you don’t have or cannot get schezuan pepper, it is alright.

you can still make the schezuan sauce with the other ingredients which are easily available. also you can use the ready made schezuan sauce.

schezwan sauce for veg balls

but trust me, it is always better to make your own pastes and sauces as they are so rich in the flavors & tastes that no outside sauces can beat the homemade ones. plus no additives or preservatives are there in the homemade sauces. you can control what you add to the sauce.

just spare some time making the hot garlic sauce and the veg balls. combine both and there you have a delicious and spicy dish that can even be served with plain rice or noodles.

indo chinese veg balls in hot garlic sauce recipe

p.s – to make good veg balls for any indo-chinese recipe, step by step method on this post here of veg manchurian. the recipe for the sauces has been lightly adapted from tarla dalal’s easy chinese cooking.

if you are looking for more indo chinese recipes then do check veg fried rice, vegetable hakka noodles, veg noodlesmushroom manchurian and gobi manchurian recipe.

veg balls in hot garlic sauce recipe below:

5.0 from 1 reviews

veg balls in hot garlic sauce
Prep time
Cook time
Total time
veg balls in spicy and hot garlic sauce.
Recipe type: main dish
Cuisine: indo chinese
Serves: 4-5
for the schezuan sauce:
  • 1 tbsp finely chopped garlic
  • 3 tbsp red chili paste (details on how to make in notes below)
  • 2 tbsp tomato sauce
  • ½ tbsp soya sauce
  • 1 tsp vinegar
  • 2 tbsp finely chopped onion or spring onions/scallions
  • 3-4 schezuan pepper, crushed
  • 1 tbsp chopped celery
  • ½ tsp black pepper powder or freshly crushed black pepper
  • sugar & salt as required
for the veg balls: makes approx 9-10 balls
  • 1 cup grated carrot
  • 1 cup finely chopped cabbage
  • ½ cup finely chopped bell pepper
  • ¼ cup finely chopped spring onion/scallion greens
  • ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
  • 2 tbsp all purpose flour/maida
  • 2 tbsp cornflour
  • salt to taste
for the hot garlic sauce
  • 4-5 tbsp finely chopped garlic
  • ½ inch finely chopped ginger
  • 1 green chili, finely chopped
  • ½ cup chopped spring onions/scallions (reserve some greens for garnish)
  • 1 tbsp corn flour dissolved in 2 tbsp water
  • 1.5 cups water.
  • 1 tsp soya sauce
  • 3 tbsp of the homemade schezuan sauce
  • ground pepper & salt as required
preparing the schezuan sauce:
  1. heat oil in a pan.
  2. add the chopped garlic. fry for a minute.
  3. add the chopped onion and fry till they become transparent.
  4. now add the red chili paste, tomato sauce, soy sauce, celery and crushed schezuan pepper.
  5. fry for 1 or 2 minutes.
  6. season with salt, sugar and pepper.
  7. the sauce is ready.
preparing the veg balls:
  1. mix all the ingredients listed under veg balls.
  2. keep aside for 15-20 minutes.
  3. shape into small round balls and shallow fry or deep fry till golden browned on a moderately hot oil.
  4. drain on kitchen tissues and keep aside.
preparing the hot garlic sauce:
  1. you can use the same oil used for frying the veg balls… about 2 tbsp of oil.
  2. add the chopped spring onion and fry till they become tranparent.
  3. now add the ginger, garlic and green chilies.
  4. fry them for a minute.
  5. add soya sauce, the schezuan sauce we made, salt and pepper.
  6. fry again for a minute and mix the sauces well.
  7. add vegetable stock or water and stir.
  8. when the mixture comes to a boil, add cornflour paste slowly and stir.
  9. make sure lumps are not formed.
  10. let the gravy thicken and then add the fried veg balls.
  11. serve vegetable balls in hot garlic sauce garnished with spring onion greens.
to make the red chili paste: soak 8-9 red chilies in warm water or overnight. remove the seeds from the chilies and then grind with some water to a smooth paste. this will give you around one small bowl of red chili paste. use only 3 tbsp from it for the above recipe. the remaining you can store in the fridge and use in one or two days. the spices and sauces in the above recipe can be adjusted to your taste preferences.
Nutrition Information
Serving size: 4-5

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{ 39 comments… read them below or add one }

Kimanh April 2, 2014 1

Can’t wait to try this recipe – looks perfect!

Meanwhile – loving your chopsticks!


Krutika March 1, 2014 2

Its looks yummmmmyyyyhy⭐️⭐️⭐️⭐️⭐️


dassana amit March 1, 2014 3

thanks krutika


bheetar November 25, 2013 4

hi dassana
i want to make this recipe but couldn’t find the schizwan pepper.. is it okay to skip it.. or can i use blackpepper instead


dassana November 25, 2013 5

skip the schezuan pepper completely. no need for any substitutions.


Linsy Patel September 26, 2013 6

I love this so much that I made it but it didn’t come out as good as yours. taste wise also its ok but not as thick also it looks. it was more runny. but I am going to try again till I make it right.


dassana September 26, 2013 7

it became more runny as the water proportions must be high. any recipe you can always try till you are satisfied with the results.


sahiba September 23, 2013 8

Hey, thanks for the recipe? What brand soy sauce do you use?


dassana September 23, 2013 9

sahiba, i use the kikkoman brand of soy sauce. please check the below link for more info


Ginny @ Vegan In The Freezer April 30, 2013 10

This recipe looks exquisite. I can not wait to make it. Thank you!


PriyaV February 1, 2013 11

Dassana please can you give me a substitute for soy sauce as i don’t like using the ready made one something which can be prepare at home and tastes similar when used for preparing chinese dishes


dassana February 2, 2013 12

hi priya, there is not a really good substitute for soy sauce. still you can get a similar taste by adding balsamic vinegar, a bit of sugar, some salt and some garlic or garlic powder.


Carolyn October 5, 2012 13

Is cornflour the same as corn starch?


dassana October 5, 2012 14

dear carolyn. in india we call corn starch as corn flour. it is whitish in color. in the west i assume the corn flour is ground corn. in india we call it maize flour which is light yellow in color. so what is referred in this recipe is corn starch :-)


Laurie September 10, 2012 15

Um…what am I missing? How do the veggie balls stay together?


dassana September 10, 2012 16

the veggie balls need to be properly binded before we fry them. depending on the water content in the veggies, the amount of corn flour and all purpose flour have to be adjusted accordingly. instead of these flours, one can also add bread pulp to the veggie mixture.


sasha July 21, 2012 17

hi, couldn’t find the schizwan pepper wat to use instead?


dassana July 21, 2012 18

there is no substitute for schezwan pepper. just skip adding it altogether. i know it is not easily available.


suhani July 5, 2012 19

hey Dassana i tried it today in the lunch..and it tasted great..i will make it again for my guests..


dassana July 5, 2012 20

i always appreciate the fact that you make the recipes and then comment on the posts. thanks a lot suhani….


renu July 4, 2012 21

looking very delicious.. fantastic pics.. just love them…:)


dassana July 4, 2012 22

thanks renu.


Anamika @ madcookingfusions July 4, 2012 23

Hey Dassana, yummy for my tummy….loved all the clicks, give me atleast one veg ball right now :)!


dassana July 4, 2012 24

for that you will have to come here, anamika.


Anamika @ madcookingfusions July 4, 2012 25

We meeting up for sure when I am there next :). Thank You!


Hezal July 4, 2012 26

Looks really good, will try tonight.

Thanks for a gr8 post



dassana July 4, 2012 27

thanks hezal and do give the feedback.


Courtney Rae Jones July 4, 2012 28

I was just thinking of making veg balls for dinner tonight but did not know how to flavour them! Then I saw your blog post and it sounds perfect! YUM! Cannot wait to try this recipe :)


Richa@HobbyandMore July 3, 2012 29

Now if only there was a way to ship this within the hour!:) I’d eat a big bowl full with some fried rice any day. most o your posts always take me back to the growing up days. My dad never liked fusion stuff but mom loved it. so we kids and ma would head to a fave restaurant to get our fix ins every few weeks! some hakka noodles, lots of saucy veg balls, chopsuey. ok i am officially missing all indo chinese food now.


dassana July 4, 2012 30

richa, you know what you have to do when you miss something… you have to make them at home :-)

luckily at my place, both mom & dad & sis, love indo chinese food. so if i was not making these at home, we would go to our fav indo chinese restaurant or parcel them back home.


Nisha July 3, 2012 31

Love your pictures!! And this dish looks so good. Veg manchurian gravy was the only kind I’ve had so far. In Schezuan gravy or hot garlic sauce gravy is new.
P.S.: seeing sichuan peppers first time!


dassana July 3, 2012 32

thanks nisha.


Sia | Monsoon Spice July 3, 2012 33

The photographs r so vibrant! this one and the sun dried potato crisps left me drooling all over my keyboard!


dassana July 3, 2012 34

thanks sia.


Runita Bose July 3, 2012 35

Hello Dassana,

Thanks a ton for the schezuan sauce receipe, will try out this weekend and will let you know. Thanks once again for your mind blowing recipes always.


dassana July 3, 2012 36

thanks runita. sure try out the schezuan recipe during the weekend.


familycook July 3, 2012 37

Looks delicious!


Ram July 3, 2012 38

Looks very spicy and yummy. We haven’t tried it yet.


dassana July 3, 2012 39

then you should try the recipe :-)