veg balls recipe in hot garlic sauce
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4.5 from 2 votes

veg balls recipe in hot garlic sauce

Veg balls in spicy and hot garlic sauce.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: main course
Cuisine: indo chinese
Servings: 4 to 5
Author: Dassana Amit


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


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.


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.


Serving: 4g