1 boiled potato (peeled and mashed)
Shredded cabbage – one cup
Shredded carrot – one cup
Shredded capsicum – half cup
Ginger garlic paste – 1tbsp
Salt to taste
Chilli sauce – as per your taste
Black pepper powder – a pinch
Cornflour – 2 to 3 tsp
finely chopped coriander leaves
Small wooden ice cream spoons
Oil for deep frying
In a bowl put all shredded veges, add salt and leave it for 15 to 20 minutes so that it releases water. Squeeze the water from veges. Now add mashed potato in the shredded veges, also add ginger garlic paste, finely chopped coriander leaves, chilli sauce, salt, pepper and cornflour.
Mix well and keep in fridge for half an hour.
Apply oil on palms and make small balls of the mixture we made. Now fix up these balls on the wooden ice cream spoons just like a spoon.
Deep fry them till golden and crisp. Serve hot with green chutney, tomato ketchup or schezwan sauce.