Recipe: Tasty Louki Kofta ( Indian zucchini balls ) with vegetarian instructions

Louki Kofta ( Indian zucchini balls ) with vegetarian instructions.

Louki Kofta ( Indian zucchini balls ) with vegetarian instructions very diverse and own ideal flavor that unique. Some types of Louki Kofta ( Indian zucchini balls ) with vegetarian instructions recipes are also enough easy to process and do not pick up long. Although not everybody likes Louki Kofta ( Indian zucchini balls ) with vegetarian instructions food, currently some people are got attached and like the various Louki Kofta ( Indian zucchini balls ) with vegetarian instructions foods available. This could be seen of the number of restaurants that supply Louki Kofta ( Indian zucchini balls ) with vegetarian instructions as one of the dish. 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

1. It's of coarse shredded seedless zucchini.
2. It's of ground ginger.
3. You need of dried parsley flakes.
4. It's of salt.
5. You need of baking powder.
6. It's of all-purpose flour.
7. It's of hot green chili, seeded and minced..
8. You need of veggie oil for deep frying.

Louki Kofta ( Indian zucchini balls ) with vegetarian instructions step by step

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..

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