Beetroot and Carrot Veg balls with sautéed leek Recipe

Ingredients

1 teaspoon Black sesame seeds 1 teaspoon Butter (Salted) 2 Carrots (Gajjar) , pelled and grated 1 Beetroot , peeled and grated 50 grams Paneer (Homemade Cottage Cheese) , crumbled 1 inch Ginger , chopped 1 Onion , chopped 1 teaspoon Dried oregano 1 teaspoon Tarragon 1 teaspoon Rosemary 2 teaspoon Red Chilli flakes 1 teaspoon Honey 2 tablespoon Gram flour (besan) Salt , to taste Oil

INSTRUCTIONS

To begin making the Beetroot and Carrot Veg balls with sautéed leek Recipe, we will keep all the vegetables ready.

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Heat a skillet with oil, add ginger and allow it to soften. Add onions and stir fry till they turn translucent.

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Add grated carrot and beetroot and saute till they are cooked. Add paneer along with all the dried seasonings and salt.

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Add honey and chickpea flour and give it a stir. The mixture will become soft and sticky.

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Switch off the heat. Heat a kuzhi paniyaram pan with oil to fry. Once the veg ball mixture cools down. 

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Heat a flat skillet separately with butter, add black sesame seeds and add sliced leeks into it.

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