1. Steam the potatoes and mash them with skin on to retain the nutrition.
2. If using fresh beans and peas, boil them and mash.
3. Add all the ingredients for the balls together in a bowl.
4. Mash them well with a masher or your hands until it comes together.
5. It should be a firm dough holding enough for you to shape them into balls.
6. If loose, add more soy flour or paneer to help it bind.
7. If too tight, add a few drops of water (or vegetable stock) to make them into required consistency.
8. You can do a taste test at this point to see if the seasoning is right for you.
9. Make sure the salt is little less.
10. The gravy will have salt too and you don`t want the dish to end up salty.
11. Shape them into small balls.
12. Refrigerate them for about 15-20 minutes.
13. It`s an optional step, but I find it helps the balls to retain their shape while frying without breaking apart.
14. In a plate, add a few tbsp of all purpose flour and coat the balls lightly with it.
15. Dust off the excess.
16. This is also optional but it helps to give it a nice crispy surface.
17. Heat your pancake puff pan (Kuzhi Paniyaram Pan), add a few tsp. of oil and when hot, drop your balls in it.
18. The amount of oil needed would depend on the size of your ball.
19. Mostly 1 tsp of oil is sufficient for frying one ball completely on all sides.
20. Make sure the oil is hot, otherwise the ball will fall apart.
21. Oil should be med-high.
22. Rotate the ball on all sides to cook evenly.
23. Drain on paper towels and set aside.

For gravy:

1. In a skillet/non stick pan heat 1 tsp of oil.
2. When the oil starts smoking, add the ginger, garlic, onion whites, bell peppers, chilli and saute for few seconds.
3. Add 1 cup of water along with cornflour water, soy sauce, sugar, (very little salt since soy sauce is also salty - add salt only if necessary), half of spring onion greens.
4. Simmer for a few minutes until it all comes together as a gravy/ thick sauce.
5. You can do a taste test and season with more salt/soy sauce if needed.
6. If it is too thick, add more water or if it is too runny, add a little more cornflour paste making sure that you season the gravy accordingly.
7. Just before serving, add the vegetable balls to the sauce.
8. Serve with Vegetable Fried Rice / Vegetable Hakka Noodles.

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Courtesy: http://chefinyou.com/