Indo-Chinese Recipes | Home Cooking

all-purpose flour

🥗Healthier: oat flour

💰Cheaper: wheat flour

Oat flour adds fiber and nutrients.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener with fewer calories.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

Chop mixed vegetables finely and set aside.

Combine cornstarch and all-purpose flour in a bowl.

Add chopped vegetables, ginger, garlic, and green chilies to the flour mixture.

Mix in soy sauce, vinegar, black pepper, and salt until well combined.

Form small balls from the mixture and set on a plate.

Heat oil in a deep pan over medium heat until hot.

Fry the vegetable balls in batches until golden brown, about 4-5 minutes.

Remove and drain on paper towels to absorb excess oil.

In a separate pan, heat a little oil over medium heat.

Add spring onions and sauté for 1-2 minutes until fragrant.

Add chili sauce and stir to combine.

Toss the fried vegetable balls in the sauce until well coated.

Garnish with sesame seeds and coriander leaves before serving.

Cooking Techniques

Spice Level:

Allergens