Louki Kofta ( Indian zucchini balls ) with vegetarian instructions. Got a new cookbook at garage sale and this is a recipe from it slightly altered. Check out my recipe for indian seasoned tomato gravy it pairs perfectly with these! Zucchini Kofta Curry is the perfect curry to consume all that extra bounty of Zucchini in the season.
The Paneer Kofta Curry Recipe is a delicious preparation paneer (homemade cottage cheese) that is simmered in a spiced tomato gravy.
This recipe of kofta is healthy as the kofta's are not deep fried but instead made in a kuzhi paniyaram pan.
Take it off the heat and garnish with freshly chopped cilantro.
You can cook Louki Kofta ( Indian zucchini balls ) with vegetarian instructions using 8 ingredients and 13 steps. Here is how you cook it.
Ingredients of Louki Kofta ( Indian zucchini balls ) with vegetarian instructions
- Prepare 2 cup of coarse shredded seedless zucchini.
- Prepare 1/2 tsp of ground ginger.
- You need 2 tbsp of dried parsley flakes.
- It's 1 tsp of salt.
- It's 1/2 tsp of baking powder.
- Prepare 1 cup of all-purpose flour.
- Prepare 1 of hot green chili, seeded and minced..
- You need 1 of veggie oil for deep frying.
Your Zucchini Malai Kofta is ready. Serve it with any Indian bread (Naan, Parathas, Phulkas, Roti ) or with cumin rice. Sift the chickpea flour over the zucchini mixture. If they're too large, they won't cook well in the middle.
Louki Kofta ( Indian zucchini balls ) with vegetarian instructions instructions
- Squeeze zucchini with hands as much as you can to remove all excess liquid. Discard liquid..
- In a large bowl mix together zucchini, green chilis, ginger,parsley,salt and baking powder..
- Heat enough oil to deep fry in a deep fryer or deep welled skillet or wok until hot..
- While oil is heating add the flour to the zucchini mix and knead until sticky and moldable. If too loose add more flour..
- NOTE: as mixture sits the zucchini will continue to make liquid so add flour as needed between batches of frying..
- Mold into 1/2 tbl sized balls (about 25 total).
- When oil reaches 355°F slip about 6 balls at a time into hot oil. Seperate them as they float together so they dont stick..
- Fry until deep golden and crunchy..
- Transfer to a paper towel lined plate to drain for a moment..
- Transfer to a warm serving dish and keep warm. Repeat until all balls are cooked..
- Serve with my indian tomato gravy or marinara sauce. https://cookpad.com/us/recipes/356473-masala-tamatar-sas-indian-seasoned-tomato-gravy-vegetarian.
- Serve hot and enjoy! Adapted from the art of indian vegetarian cooking by: yamura devi.
- To make this vegetarian...... just sub the all purpose flour for chipea flour and sub ghee for the vegetable oil..
Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Drain the vegetables and keep the aside. Mix all kofta ingredients together until well distributed. For sauce: Grind into paste the poppy seeds, ginger, chili, coconut and asafetida. Add all other sauce ingredients and mix well.
