Ladies and gentlemen. If you’ve never had fried Indian veggies balls I’d highly recommend you close turn your computer, get in your car, drive passed the grocery story to your closest Indian restaurant.
Feel free to use any grated veggies. You can mix and match these kofta ball recipes between the different gravy recipes.
The chili powder I bought from the Indian store was surprisingly spicy. I love spicy food so it was perfect. If you don’t want spicy be sure to use a chili powder that is mild.
Veggie Kofta Balls
This was pure flavor town! Best meal ever. I can not get over how good fried kofta is in some epic gravy!
*You could squeeze out the excess water from the pile of grated veggies. Then you’ll use way less flour.
Veg balls: 2 zucchini (388g), 1 carrot (88g), 1 onion (160g), 1 TB coriander, 1/2 TB chili powder, salt, 1 TB corn starch, 2 cups garbanzo flour (more or less) + oil for frying
Sauce: canned coconut milk (light or full fat), 1/2 onion (82g), bunch of tomatoes (300g), whole jalapeno (optional), 2 TB oil, 2 ts of each cumin, turmeric, paprika, garam masala, salt to taste
- Make veggie balls by grating all of the veggies. Add spices & salt and mix up. You can squeeze out water from veggies but I didn’t do that. Add as much flour as needed to form a solid ball of dough with with the mixture. Use more flour if dough is too thin. If you add to much flour then add some water.
- Scoop veggie balls. Fry in oil til golden and cooked through.
- Make sauce by chopping onions and tomatoes. Saute onions in oil & salt. Once soft add tomatoes and cook til everything is well cooked.
- Add onions & tomatoes to blender. Add coconut milk, jalapeno and spices. Salt to taste. Blend til smooth.
- Mix fried veggie balls with sauce. ENJOY
Recipe inspired from an Indian recipe book
Vegan Cabbage Kofta 65
Dude I’ve never had a food better than this. I wish I made this kofta dish back to back with the kofta recipe above so I could taste them side by side. I made the above recipe months ago and I remember it blowing my mind. But I made this gobi 65 recipe yesterday and I promise you there’s nothing better. 65 sauce is my new best friend. Easiest gravy to make. I will admit that I did leave out an ingredient or two from the traditional recipe. Feel free to google a proper 65 gravy recipe 🙂
Cabbage kofta balls: grated cabbage (530g), 3 TB ginger paste, 1 TB garlic paste, 2 TB chili powder, 1 ts salt, `1.2 cups garbanzo flour (more or less) + frying oil
Lazy 65 sauce: 1 TB oil, 1 TB garlic paste, 1 TB ginger paste, 2 TB chili powder, 2 cups water, 2 TB corn starch, 1 ts salt
- Mix grated cabbage with everything expect flour. Add flour slowly until you have a nice dough that holes shape. *you can grate cabbage, salt it then squeeze out excess water to use less flour.
- Fry cabbage balls then fry them again
- Make sauce by adding everything to a pot. Be sure the water is still cool when adding in the corn starch. Whisk and bring gravy to a boil. If too thick add more water. If too thin add a little corn starch mixed into cool water.
- Add double fried cabbage kofta to the gravy. ENJOY!
Vegan Gobi Manchurian
Manchruian is what inspired me to make this blog post in the first place. It didn’t come out anywhere as near as the epic restaurant version I had years ago. Now I did do something things differently. I didn’t make grated veggie kofta balls. Instead I baked cauliflower the same way you’d make cauliflower wings. I’m sure frying these would have been better. Another thing is I made these a little too sour for my taste so I adjusted the recipe below. This is an Indian version of Chinese food (think sweet and sour?). Next time I’ll add a little less vinegar and a little more salt and sugar… and fried kofta!
Frying option written below.
1 small cauliflower
Batter: 1/2 cup flour (60g, I used garbazno), 1/4 cup corn flour (30g, or more of the first flour), 1 TB soy sauce, 1 TB ginger paste, 1 TB garlic paste, 1/4 ts salt, 1 ts red chili powder, 1/2 cup water (or more)
Gravy: 1 TB garlic paste, 1 TB ginger paste, 1 ts sugar, 2 ts chili powder, 1 TB soy sauce, 1 ts vinegar, 2 TB ketchup, 1 cup water, 2 TB corn starch (most people add sauteed onion to the gravy)
- Cup florets from the cauliflower.
- If frying then boil or microwave for 5 minutes until soft. Let cooked cauliflower cool. If baking the cauliflower then no need to cooking before battering.
- Mix the batter and dip raw cauliflower for baking. Or dip cooked and cooled cauliflower for frying.
- Bake battered cauliflower in over at 400 degrees for 30-40 minutes. Flip half way through. You want the coating to be 100% cooked and crispy. Not soggy.
- To fry cauliflower heat oil. Fry cauliflower in small batches. Then fry a second time.
- Make gravy. Mix everything together while the water is still cool. Bring to a boil and whisk until the gravy has thickened. If too thick add more water. If too thin add add 1 TB corn starch dissolved into 1 TB cool water.
- Mix crispy cauliflower into the gravy and top with green onion.
Inspired by Yummy Tummy Aarthi