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We hope you got benefit from reading it, now let’s go back to louki kofta ( indian zucchini balls ) with vegetarian instructions recipe. You can have louki kofta ( indian zucchini balls ) with vegetarian instructions using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Louki Kofta ( Indian zucchini balls ) with vegetarian instructions:

1. Provide 2 cup of coarse shredded seedless zucchini.
2. Get 1/2 tsp of ground ginger.
3. Get 2 tbsp of dried parsley flakes.
4. Take 1 tsp of salt.
5. Provide 1/2 tsp of baking powder.
6. You need 1 cup of all-purpose flour.
7. Use 1 of hot green chili, seeded and minced..
8. Provide 1 of veggie oil for deep frying.

Steps to make Louki Kofta ( Indian zucchini balls ) with vegetarian instructions:

1. Squeeze zucchini with hands as much as you can to remove all excess liquid. Discard liquid..
2. In a large bowl mix together zucchini, green chilis, ginger,parsley,salt and baking powder..
3. Heat enough oil to deep fry in a deep fryer or deep welled skillet or wok until hot..
4. While oil is heating add the flour to the zucchini mix and knead until sticky and moldable. If too loose add more flour..
5. NOTE: as mixture sits the zucchini will continue to make liquid so add flour as needed between batches of frying..
6. Mold into 1/2 tbl sized balls (about 25 total).
7. 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..
8. Fry until deep golden and crunchy..
9. Transfer to a paper towel lined plate to drain for a moment..
10. Transfer to a warm serving dish and keep warm. Repeat until all balls are cooked..
11. Serve with my indian tomato gravy or marinara sauce. https://cookpad.com/us/recipes/356473-masala-tamatar-sas-indian-seasoned-tomato-gravy-vegetarian.
12. Serve hot and enjoy! Adapted from the art of indian vegetarian cooking by: yamura devi.
13. To make this vegetarian…… just sub the all purpose flour for chipea flour and sub ghee for the vegetable oil..

Shape into lime size balls and deep fry in moderately hot oil (take care to ensure that Koftas are not raw in the centre). For the kofta: Peel and grate the lauki. Squeeze out the water and keep aside. Mix the besan, lauki, dhaniya-jeera powder and salt by adding a little water to make the dough. (Water kept aside from the squeezed lauki can be used) Prepare small balls and deep fry till golden brown and keep aside. Make a hole in the kofta with a fork. (Care must.

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