Louki Kofta ( Indian zucchini balls ) with vegetarian instructions. Malai kofta is the vegetarian version of meatballs. It takes time and effort to make, but the work is worth it for the delicious results you get. Malai kofta is a hugely popular dish on Indian restaurant menus all over the world.
If you love Indian food, and know a thing or two about Indian cuisine, this is the dish that will impress your family and friends all over again.
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You can have 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
- It's 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.
- It's 1 cup of all-purpose flour.
- It's 1 of hot green chili, seeded and minced..
- Prepare 1 of veggie oil for deep frying.
Zucchini with Lentils and Roasted GarlicSteamy Kitchen. For the koftas, grate the zucchinis and mix it with the rest of the kofta ingredients except the oil. Using your hands, shape the kofta mixture into ping pong-size balls. Hi friends today I have a fantastic #indianveg, #Zucchiniballssauce or #kaddokofta recipe for you so please watch like and share my video with your friends.
Louki Kofta ( Indian zucchini balls ) with vegetarian instructions step by step
- 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..
Zucchini is a summer squash that tastes almost like bottlegourd. It can be substituted for bottlegourd in all Indian style recipes. Zucchini Chutney is a spicy South Indian style chutney made with this vegetable that goes well with white rice, variety rice, idli, dosa or chappathi. He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and. Make low-calorie, vegetarian spicy chickpea koftas with Indian slaw for a healthy, satisfying dinner.