veg balls in hot garlic sauce recipe

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.

veg-balls-in-hot-garlic-sauce

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, schezwan 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.

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 recipe

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 dry veg manchurian. the recipe for the sauces has been lightly adapted from the tarla dalal’s cook book “easy chinese cooking”.

few more tasty recipes for you!

veg balls recipe in hot garlic sauce

4.5 from 2 votes
Author:Dassana Amit
Prep Time:45 mins
Cook Time:45 mins
Total Time:1 hr 30 mins
Course:main course
Cuisine:indo chinese
Servings (change the number to scale):4 to 5
veg balls recipe in hot garlic sauce
veg balls in spicy and hot garlic sauce.

INGREDIENTS FOR veg balls recipe in hot garlic sauce

(1 CUP = 250 ML)

for the schezuan sauce

  • 1 tablespoon finely chopped garlic (lahsun)
  • 3 tablespoon red chili paste - details on how to make in notes below
  • 2 tablespoon tomato sauce
  • ½ tablespoon soya sauce
  • 1 teaspoon vinegar
  • 2 tablespoon finely chopped onion OR spring onions (scallions)
  • 3 to 4 schezuan pepper - crushed
  • 1 tablespoon chopped celery
  • ½ teaspoon black pepper powder (kali mirch powder) OR freshly crushed black pepper
  • sugar as required
  • salt as required

for the veg balls: makes approx 9 to 10 balls

  • 1 cup grated carrot (gajar)
  • 1 cup finely chopped cabbage (patta gobhi)
  • ½ cup finely chopped bell pepper (capsicum or shimla mirch)
  • ¼ cup finely chopped spring onion (scallion greens)
  • ½ teaspoon freshly crushed black pepper OR black pepper powder (kali mirch powder) OR white pepper powder
  • 2 tablespoon all purpose flour (maida)
  • 2 tablespoon cornflour (corn starch)
  • salt to taste

for the hot garlic sauce

  • 4 to 5 tablespoon finely chopped garlic (lahsun)
  • ½ inch finely chopped ginger (adrak)
  • 1 green chili - finely chopped
  • ½ cup chopped spring onions (scallions) - reserve some greens for garnish
  • 1 tablespoon corn flour dissolved in 2 tablespoon water
  • 1.5 cups water.
  • 1 teaspoon soya sauce
  • 3 tablespoon of the homemade schezuan sauce
  • ground pepper powder as required (kali mirch powder)
  • salt as required

HOW TO MAKE veg balls recipe in hot garlic sauce

preparing the schezuan sauce

  • heat oil in a pan.
  • add the chopped garlic. fry for a minute.
  • add the chopped onion and fry till they become transparent.
  • now add the red chili paste, tomato sauce, soy sauce, celery and crushed schezuan pepper.
  • fry for 1 or 2 minutes.
  • season with salt, sugar and pepper.
  • the sauce is ready.

preparing the veg balls

  • mix all the ingredients listed under veg balls.
  • keep aside for 15-20 minutes.
  • shape into small round balls and shallow fry or deep fry till golden browned on a moderately hot oil.
  • drain on kitchen tissues and keep aside.

preparing the hot garlic sauce

  • you can use the same oil used for frying the veg balls... about 2 tbsp of oil.
  • add the chopped spring onion and fry till they become tranparent.
  • now add the ginger, garlic and green chilies.
  • fry them for a minute.
  • add soya sauce, the schezuan sauce we made, salt and pepper.
  • fry again for a minute and mix the sauces well.
  • add vegetable stock or water and stir.
  • when the mixture comes to a boil, add cornflour paste slowly and stir.
  • make sure lumps are not formed.
  • let the gravy thicken and then add the fried veg balls.
  • serve vegetable balls in hot garlic sauce garnished with spring onion greens.

NOTES

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.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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47 comments/reviews

  1. i love the chopsticks in your photo. They have a brilliant design. Many times in Chinese homes, meals are served family style and you flip your chopsticks to grab more from the serving dish. The chopsticks in your picture would be great as “serving” side of the opposite side you eat with. Can you share with me where they can be purchased?

  2. I’m making this RIGHT now! How much sichuan peppercorns should I use for the 3-4 sichuan peppers you call for you in recipe? Thank you!

  3. It’s superb.I am gonna try it at home with my mom.I’m rating this preparation 5 out of 5.You have done a brilliant job.

  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 instead5 stars

  5. 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.

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

  6. 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

    • 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.

    • 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 🙂

    • 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.

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

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

  9. 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 🙂

  10. 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.

    • 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.

  11. 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!

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

  13. 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.