Veggie Pops from India

1/2 cup finely chopped broccoli or cauliflower florets
1/2 onion finely chopped
2 garlic cloves finely chopped
1 teaspoon finely chopped ginger
1 carrot peeled and finely chopped
1 green chili finely chopped
2 tablespoons finely chopped capsicum
1/2 cup finely chopped cabbage
1/2 cup finely chopped spinach
6 finely chopped snap peas
2 tablespoons oil
salt to taste - about 1/2 teaspoon
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon chopped cilantro (dried is okay)
1/2 cup semolina flour
1 cup boiling water
1/2 teaspoon curry powder
1 cup all purpose flour
1/2 cup bread crumbs
boiling water for dipping
hot oil for deep frying

Saute the chopped vegetables with pepper, oregano, salt and cilantro on medium heat for 3 minutes.  Add the semolina and 1 cup boiling water.  Mix together and reduce the heat to low.  Cover with a lid and let it cook for 4 minutes.  Add the curry powder and mix it in.  Let it cook for another 2 minutes.  Remove from heat and allow to cool enough so that you don't burn your hands when you roll them into balls.  Add in about two teaspoons of the all purpose flour and mix it in well.  Roll the veggie pops mixture into small balls roughly the size of a large strawberry. Put these aside.
Mix the rest of the flour with the bread crumbs. You can add in a pinch of salt.
Roll the small balls into the flour/bread crumb mixture. Put the veggie pop balls into a sieve and dip them in the boiling water for about 3 seconds. Roll them in the flour/bread crumb mixture again. Then dip them in the boiling water again for 3 seconds.  You will do this 3 times.  Next step is to deep fry the veggie pops in hot oil.  Serve with your favourite dipping sauce.
You can prepare the veggie pops in advance and keep them in the fridge a few days before doing the final step of deep frying them.
Cindy Vine is the author of numerous novels including Defective, Not Telling, Hush baby and The Freedom Club.  All her books are available on Amazon in both ebook and paperback format.