VEGAN

Indian Vegetable Balls "Aloo Kofta"

Main Dishes | Indian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Indian Vegetable Balls "Aloo Kofta"

Ingredients

Salad Potatoes - 4 pieces
Salt - to taste
Ground Black Pepper - to taste
Chickpea - 1 cup
Tomatoes - 0 lbs
Toasted Cumin Seeds - 1 teaspoon
Turmeric - 1 teaspoon
Garam Masala - 1 teaspoon
Courgette - 1 piece
Vegetable Oil - 10 fl oz
Cauliflower - 1 head
Red Long Chili Peppers - 1 teaspoon
Cilantro - 1 bunch
Grated Ginger Root - 1 piece

Step by Step guide

Step 1

Heat cumin seeds in a dry skillet for 3–4 minutes, then add them to a pot with 1 tablespoon of preheated oil.

Step 2

Add minced ginger (2 centimeters from the root) and turmeric, quickly stir and pour in the crushed tomato pulp. Simmer over medium heat for 20 minutes, stirring occasionally, then remove from heat and keep warm until serving.

Step 3

Peel the potatoes and zucchini, grate them on a coarse grater, and chop the cauliflower, then mix together.

Step 4

Add chickpea flour, garam masala, and half of the chopped cilantro to the vegetables, season with salt and pepper, and mix well.

Step 5

Form balls from the resulting mixture. Fry them in oil heated to 180°C until golden brown.

Step 6

Place the fried balls on paper towels to absorb excess oil, then pour tomato sauce over them and serve immediately, garnished with the remaining cilantro.