Beetroot and Carrot Veg balls with sautéed leek Recipe

Step 1: To begin making the Beetroot and Carrot Veg balls with sautéed leek Recipe, we will keep all the vegetables ready

Step 2: Heat a skillet with oil, add ginger and allow it to soften

Step 3: Add onions and stir fry till they turn translucent

Step 4: Add grated carrot and beetroot and saute till they are cooked

Step 5: Add paneer along with all the dried seasonings and salt

Step 6: Add honey and chickpea flour and give it a stir

Step 7: The mixture will become soft and sticky

Step 8: Switch off the heat

Step 9: Heat a kuzhi paniyaram pan with oil to fry

Step 10: Once the veg ball mixture cools down

Step 11: Shape them to balls and place it in each cavity and fry evenly till Beetroot and Carrot Veg balls crisps up

Step 12: Once done keep it aside

Step 13: Do the same for the rest of the mixture

Step 14: Heat a flat skillet separately with butter, add black sesame seeds and add sliced leeks into it

Step 15: Saute till it softens add salt and stir well

Step 16: Place the sautéed leeks first over a plate and then place your crispy vegetable balls on top

Step 17: Serve the Beetroot and Carrot Veg balls with sauteed leek Recipe along with some Tzatziki dip or Mexican Chilli & Cheesy Bean Dip Recipe with a bowl of Potato and Spring Onion Soup Recipe and Baked Creamy Potato Gratin Recipe for Sunday brunch