Koftas as a concept is from Middle East which is meat balls . This travelled to Asia through the trader and everyone now has their own adapted versions of Kofta. Zucchini Koftas are similar to auks Kofta or Malai Koftas. Koftas are deep fried balls made of meat or vegetables and served with a spicy curry. This version here is also my own adapted version. Since I hate frying , I have baked these Koftas.
Need –
- Zucchini – 1 – large -grated
- Carrot – grated – handful (optional)
- Green Chillies – 1
- Red chilli powder – 1/2 tsp
- Besan – 1/2 cup or more
- Rice flour – 2 tbsp
- Salt
- Garam masala – 1 tsp
- Coconut – grated – 1 cup
- Cream – 1 tsp or Coconut Milk
- Peanuts – 1 tbsp
- Coriander – handful
- Green chilli – 2
- Jeera – 1 tsp
- Tamarind – 1 tsp ot 1 tomato
- Oil
Process –
- In a bowl take grated Zucchini and carrot , add salt and let it release water. You could choose to add boiled potatoes or paneer as well to this mixture to make it extra tasty and soft.
- Squeeze the extra water out and reserve to use in the gravy. Now add besan, rice flour , chopped chilli , red chilli powder and garam masala. Mix and shape into ball.
- Brush with oil and place in a greased pan and bake at 180 degrees c for 25 minutes or till nice and brown and a knife comes clean when pierced through.
- Grind together the coconut , peanuts , half the coriander , green chilli , jeera and tamarind (or tomato) into a paste.
- In a pan cook the paste till raw smell goes and thin down with coconut milk or plain milk or water if using cream. Add salt and simmer.
- Add the koftas and remaining coriander.
- You could serve with naan or roti.
- Feel free to add sesame seeds or Khus Khus while making the coconut paste to make to more rich.
TamarindtoAmchur 