Louki Kofta ( Indian zucchini balls ) with vegetarian instructions. Great recipe for 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!
You will be surprised to know that though Zucchini is treated as a vegetable, it is actually a fruit. Koftas are deep fried balls, made with vegetables or meat and seasoned with. Lauki/ghia also known as bottle gourd or opo squash Is used to make the fried dumplings and then added to a tangy tomato based gravy. You can cook Louki Kofta ( Indian zucchini balls ) with vegetarian instructions using 8 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Louki Kofta ( Indian zucchini balls ) with vegetarian instructions
- You need 2 cup of coarse shredded seedless zucchini.
- You need 1/2 tsp of ground ginger.
- You need 2 tbsp of dried parsley flakes.
- Prepare 1 tsp of salt.
- It’s 1/2 tsp of baking powder.
- You need 1 cup of all-purpose flour.
- Prepare 1 of hot green chili, seeded and minced..
- You need 1 of veggie oil for deep frying.
The whole curry is mildly spiced and has a good flavor and slight tang due to tomatoes. The koftas along with the curry taste really yummy. Drain the vegetables and keep the aside. Squash Kofta / Lauki Kofta – Exotic vegan and gluten free vegetarian koftas / meatballs made with either calabash, zucchini or squash dunken in creamy Indian curry.
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..
Kid friendly and a great way to incorporate more veggies into your diet. Using your hands, shape the kofta mixture into ping pong-size balls. Remove with a slotted spoon and drain on paper towel. My mom would made lauki kofta once in two weeks and as a kid, I never liked lauki. Back then, just the smell of lauki was enough to make me lose my appetite but now lauki koftas are my favorite … I guess t astes evolve. 🙂 Today I am sharing a healthy version of lauki ke kofte – kofta curry prepared with non fried koftas.