Vegan Pota-tofu-peas Balls by KC

Vegan Potatofupeas Balls

3 layers, 2 coatings. 

1st inner layer 

1 block tofu, crumbled and drained well. (Use paper towel if necessary to remove excess water)

Add salt to taste and make 12 to 16 balls. 

2nd layer: 

4 cups to 5 cups boiled and mashed potatoes. Add salt and turmeric powder (2 tsp oil optional) 

Mix well and make 12 to 16 balls. 

3rd layer: 

1 to 2 containers garden peas drained and rinsed. (If you are using hard peas and not canned you may need to boil to soften). 

Green hot chillies, crushed. Lemon juice, salt and sugar to taste. 

Mix peas, chilles and spices. Keep it aside like a paste. 

Now take the potato mixture ball and make a dent, add the tofu ball and cover it well, kneading gently in your palms. 

Cover it with green peas paste all over. 

Repeat with all balls. 

Now coating 1: 

Take flour and water and make a thin batter. I used besan (chickpea flour), you can use regular flour too. 

Coat each ball gently.

Final/Top coating: 

Put breadcrumbs in a plate and coat each ball thoroughly.

I baked it on a cookie sheet lined up with a foil and greased with oil at a 400 F degree until they turned brownish. I did spray a little oil around each ball too. Baked for about 20-25 min or more as needed. 

(You can deep fry and it comes out a lot more yummy richer taste). 

Let it cool and serve with your favorite sauce. 

Vegan recipe by KC- Kalpana Christian Sharma (Mrs.) 

Vegetarian version by Tarla Dalal uses paneer instead of Tofu.