1. Firstly either grate or mince veggies in a food processor or a food chopper or with a grater. You will need 1 small to medium carrot, 1 medium-sized capsicum (bell pepper), 1 small to medium potato, 1.25 cups chopped cauliflower florets and ⅓ cup green peas.
2. Make a coarse mince of the veggies. I have used raw green peas and minced it along with the other veggies. If you do not have a food processor or food chopper, then boil or steam peas, potatoes, carrots and cauliflower separately. Drain of all the water. Then mash very well and add to finely chopped capsicum.
3. Take the veggie mixture in a bowl.
4. Add ¼ cup grated cheese or paneer. You can use cheddar cheese or processed cheese. You can also skip adding cheese or paneer.
5. Then add ¼ teaspoon Kashmiri red chili powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder.
6. Next add ½ cup besan (gram flour) and salt as per taste.
7. Mix very well. If the mixture appears too light and watery, then add some more besan. Check the taste and add more spices and salt if required.
8. Make small to medium sized balls from this veggie mixture. If you are not able to shape into balls, then add some water and make a pakora batter consistency. Then fry like the way pakoras are fried.
9. Heat oil for deep frying in a pan. Add a small tiny piece of the veggie ball and see if it breaks in oil or not. If it breaks or bursts in oil, then add more besan. The amount of besan to be added depends on the moisture content in the veggies. If using vegetables with high water content like bottle gourd (lauki), cabbage, zucchini or pumpkin etc, then add some salt in the grated veggies. Mix very well and keep aside for 15 to 20 minutes. Then squeeze the excess water. Keep this water and add later to the gravy.
10. If the veggie ball does not break, then you can easily start frying them. Keep the flame to medium and gently slid the veggie kofta balls in the hot oil.
11. Add as much depending on the size and capacity of the kadai or pan. Do not overcrowd.
12. Turn only when one side is golden or else the vegetable kofta can break.
13. Turn over a couple of times for even frying. Fry till they are crisp and golden.
14 Remove with a slotted spoon and place them on kitchen paper towels.
15. Prepare all vegetable kofta this way and keep aside.