Add onion and sauté until they get translucent.
Put in the ginger-garlic-green chilli paste and stir-fry for a few seconds.
Put in the cabbage, cauliflower florets, french beans and let them cook till they turn soft.
Season with salt, red chilli powder, garam masala powder, coriander powder and fresh coriander leaves.
Mix it up very well.
Add the mashed potatoes and bring them all together.
Shut off the flame in a couple of minutes and add the rice flour.
Let the mixture cool down to room temperature and then place it in the fridge in a tight-lidded tiffin.
Let it cool for a minimum of 30 minutes
This makes it firmer and easier to handle and shape.
Meanwhile prepare a slurry by mixing the maida, corn flour, salt to taste and 1 teaspoon of oil.
Add water little by little and make a smooth, lump-free batter.
This slurry should be of dripping consistency.
To deep fry the balls, heat 2 cups of oil in a thick bottom pan on low heat.
Now, remove the vegetable mixture from the fridge and make lemon-sized balls.
If the mixture feels moist, add more rice flour and mix well.
Dip each ball first in the slurry and then in the breadcrumbs.
Coat them well with the crumbs to get a crunchy exterior.
Ready all the balls and deep fry 3 to 4 in a batch.
Remove with a slotted spoon when golden brown all over.
Fry the balls in batches to avoid overcrowding and for even cooking.
Stick in toothpicks in the center of all the fried balls.
Arrange them on a serving platter.
Serve hot along with any dip/ sauce/ ketchup/chutney.