Puffy Balls with Cauliflower

We first had puffy balls when the landlord came over to cook a Nepali dinner. They didn’t have a name at that point, and it was the first time Lauren or I had ever seen them, so we started referring to them as “puffy balls” a good, funny name. We later found them at the store, with the name “soya-balls” on them, and have heard them referred to by some name similar to Nutella too…

Anyways, they’re pretty decent when fried up with spices, and especially along with some veggies! This recipe was inspired by some curried tofu from a cafe in Boudha, the original was bursting with onions, peppers and tomatoes, but I also like making the straight up curried balls with just some cauliflower. Goes great with some freshly made roti…

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1 small head of cauliflower, 2 servings of soya-balls, or a block of tofu, 3 small onions (or one medium-large onion), 3 cloves of garlic, 4 small tomatoes (or 2 medium tomatoes), 2 spoonfuls of garam masala, 1 spoonful cumin, 1 spoonful chili powder, ¾ spoonful turmeric, Salt, Oil


Soak the soya-balls in water for a half hour before using.

In one pan, lightly pan-fry the soya-balls (or tofu).

In a larger pan, heat some oil, then add the chopped onion. After a minute or so add the garlic. Fry until the onion is translucent, then add the spices and salt. Mix well. Fry for 30 seconds.

Add the chopped cauliflower, and stir to cover the cauliflower in spices.

Add in a little more oil, and around a third of a cup of water. Partially cover, and let steam for 3-5 minutes.

Add the chopped tomato and soya-balls or tofu, and mix until everything is coated in spices. Partially cover, and let cook 5 more minutes.

Serve immediately.


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A travel blog. A Peace Corps blog

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