2 medium sized beets (finely chopped)
200 grams carrots and other seasonal vegetables finely chopped
1 tomato finely chopped
1 large onion finely chopped
½ teaspoon ginger paste
½ capsicum finely chopped
1 teaspoon green chillies and coriander leaves finely chopped
½ teaspoon onion seeds
1 cup breadcrumbs
2 tablespoons cornflour
Oil to fry
Salt and sugar to taste
-Heat 1 tablespoon oil in a wok, sprinkle in the onion seeds, add the onions and fry.
-Add tomato and fry.
-Add ginger paste and sauté for 2 minutes.
-Add all the vegetables salt and sugar.
-Cover and cover and cook on a low flame till tender and dry. Keep aside.
-Lightly fry capsicum and season with green chillies and coriander leaves.Add to the vegetable mixture.
-Divide mixture into small balls.Keep aside.
-In a bowl mix the cornflour with a little water to make a paste.
-Lightly coat each vegetable ball with this paste.
-Roll over breadcrumbs.
-Deep fry and serve with a dip of your choice.