Vegetable Balls Recipe – Indian-Style Air Fryer & Soy-Garlic Sauce

Last Updated on 2 months by Neha Deshmukh

Vegetable Balls Recipe – Indian-Style Air Fryer & Soy-Garlic Sauce

Introduction

Okay, so I have to confess – I love a good snack. And not just any snack, but something a little bit different, a little bit flavourful, and definitely something that satisfies that craving for something both comforting and exciting. These Vegetable Balls are exactly that! They’re crispy on the outside, packed with veggies on the inside, and tossed in a tangy, slightly sweet, and utterly addictive soy-garlic sauce. I first made these when I was trying to get my kids to eat more vegetables (a classic parent struggle, right?), and they were a HUGE hit. Now, everyone asks for them!

Why You’ll Love This Recipe

Let’s be real, getting everyone to agree on a snack can be a challenge. But these veggie balls tick all the boxes. They’re:

• Deliciously flavourful: The blend of Indian spices with a Chinese-inspired sauce is a match made in heaven.
• Surprisingly healthy: Packed with hidden veggies, it’s a sneaky way to get your daily dose.
• Easy to make: Air frying makes them super crispy with minimal effort.
• Versatile: Perfect as a snack, appetizer, or even a side dish with rice or noodles.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful veggie balls:

• 1 tablespoon Idhayam Mantra Groundnut Oil
• ¼ teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 sprig curry leaves, finely chopped (about 1 tablespoon)
• ½ cup onions, finely chopped
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• ¼ teaspoon black pepper powder
• ¼ teaspoon red chilli flakes
• 2 cups mushrooms, finely chopped
• ½ cup carrots, finely chopped
• ½ cup red bell pepper, finely chopped
• 2 cups broccoli, finely chopped
• 1 green chilli, finely chopped
• 2 cups boiled & grated potatoes
• 1.5 tablespoon Idhayam Mantra Groundnut Oil (for air frying)
• 1 tablespoon Idhayam Mantra Groundnut Oil (for sauce)
• ¼ teaspoon fennel seeds (for sauce)
• ¼ teaspoon cumin seeds (for sauce)
• 1 tablespoon minced garlic (for sauce)
• 1 tablespoon minced ginger (for sauce)
• 2 stalks spring onion (white part only), finely chopped
• 2 sprigs curry leaves, finely chopped (for sauce)
• ½ cup onions, finely chopped (for sauce)
• 1 green chilli, chopped (for sauce)
• ½ teaspoon turmeric powder (for sauce)
• 1 teaspoon garam masala
• ½ teaspoon sugar
• 1.5 tablespoon dark soy sauce
• ½ teaspoon plain vinegar
• 2 tablespoon mint leaves, finely chopped
• 2 stalks spring onion (green part), finely chopped

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Idhayam Mantra Groundnut Oil: I swear by this oil for Indian cooking. It has a lovely flavour and high smoke point, perfect for both shallow frying and air frying. You can substitute with any other neutral oil, but this one really elevates the taste.
• Spice Blend: Don’t be shy with the spices! The combination of cumin, fennel, turmeric, and chilli flakes is what gives these balls their signature Indian flavour.
• The Sauce: This is where the magic happens. The blend of Indian spices with soy sauce, vinegar, and a touch of sugar creates a sweet, savoury, and tangy sauce that’s seriously addictive. It’s a fun fusion of flavours!
• Vegetable Variety: Feel free to swap out the veggies for whatever you have on hand. Peas, beans, cauliflower – they all work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Heat 1 tablespoon of Idhayam Mantra Groundnut Oil in a pan over medium heat. Add the cumin seeds and fennel seeds. Let them sizzle for a few seconds until fragrant. Then, add the minced ginger, minced garlic, and chopped curry leaves. Sauté until everything smells amazing – about a minute.
2. Build the Flavour: Add the chopped onions and sauté for 2 minutes until softened. Now, sprinkle in the salt, turmeric powder, black pepper powder, and red chilli flakes. Mix well to coat the onions.
3. Cook the Veggies: Add the chopped mushrooms, carrots, bell pepper, broccoli, and green chilli to the pan. Cook for 6-7 minutes, stirring occasionally, until the vegetables are slightly softened. Don’t add any water – we want them to cook down and release their own moisture.
4. Add the Potatoes & Shape: Mix in the boiled and grated potatoes. Let the mixture cool down completely. This is important! Once cooled, shape the mixture into small balls – about 1-inch in diameter.
5. Air Fry to Perfection: Brush the veggie balls with 1.5 tablespoons of Idhayam Mantra Groundnut Oil. Place them in the air fryer basket in a single layer (you might need to do this in batches). Air fry at 200°C (392°F) for 12-15 minutes, flipping halfway through, until golden brown and crispy.
6. Make the Sauce: While the balls are air frying, let’s make the sauce. Heat 1 tablespoon of Idhayam Mantra Groundnut Oil in another pan. Add the fennel seeds and cumin seeds. Sauté for a few seconds until fragrant. Add the minced garlic, minced ginger, chopped spring onion whites, and chopped curry leaves. Sauté for another minute.
7. Simmer the Sauce: Add the chopped onions and green chilli. Sauté for another minute until softened. Stir in the turmeric powder, garam masala, sugar, dark soy sauce, and plain vinegar. Bring to a simmer and cook for 2-3 minutes.
8. Finish & Toss: Stir in the chopped mint leaves and spring onion greens. Toss the air-fried veggie balls in the sauce until they are evenly coated.

Expert Tips

• Don’t overcrowd the air fryer: Working in batches ensures the balls get nice and crispy.
• Cool the mixture completely: This makes shaping the balls much easier.
• Taste as you go: Adjust the spices and sauce ingredients to your liking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soy sauce to ensure it doesn’t contain any animal products.
• Gluten-Free Adaptation: Use a gluten-free soy sauce (tamari is a great option).
• Spice Level Adjustment: Reduce or omit the green chillies and red chilli flakes for a milder flavour. My friend, Priya, makes these for her kids and leaves out the chilli altogether!
• Festival Adaptations: These are fantastic as a snack during Diwali or Holi. They’re a fun and flavourful addition to any celebration.

Serving Suggestions

These veggie balls are amazing on their own as a snack. But they’re also delicious served with:

• Steamed rice
• Noodles
• A side of raita (yogurt dip)
• As part of a larger Indian thali (platter)

Storage Instructions

• Leftover Balls: Store leftover veggie balls in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven to restore their crispiness.
• Sauce: The sauce can be stored separately in the refrigerator for up to 5 days.

FAQs

• Can I make these vegetable balls ahead of time? Absolutely! You can shape the balls and store them in the refrigerator for up to 24 hours before air frying.
• What is the best way to get the vegetable balls crispy in the air fryer? Make sure the balls are brushed with oil and that you don’t overcrowd the air fryer basket. Flipping them halfway through also helps.
• Can I bake these vegetable balls instead of air frying? Yes, you can! Bake them at 200°C (392°F) for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as air frying, but still delicious.
• What kind of soy sauce is best for this recipe? I recommend using a dark soy sauce for the best flavour and colour.
• Can I adjust the sweetness/sourness of the sauce? Definitely! Add more sugar for sweetness or more vinegar for sourness, to your taste.